Aged Balsamic Vinaigrette Recipe

Villa Bellentani, Balsamic Vinegar of Modena Villa Bellentani of Modena Italy, produces balsamic vinegars that are classed in a gourmet category of their own. These balsamic vinegars are unlike other aged vinegars made simply from wine. Villa Bellentani balsamic vinegar make exquisite gourmet gifts.

Balsamic Vinaigrette Recipe

1/2 cup Masserie of Modena balsamic vinegar
1/2 cup delicate extra-virgin olive oil
2 tablespoons raw honey
2 cloves garlic, peeled an crushed in a garlic press
pinch of dried red pepper finely grated
1 tablespoon Tamari soy sauce

In a food processor or blender (at a low speed), mix together Masserie balsamic vinegar, soy sauce, honey, garlic, and grated red pepper. Add olive oil in a thin stream, while blender is running. This way you will mix the oil and vinegar which are two liquids that normally would not combine easily.

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Gift of Balsamic Vinegar

In the year 1046, Marquess Bonifacio, Sir of the Canossa castle, presented Emperor Enrico III of Franconia with a bottle of balsamic vinegar. This gift was the first documented reference to the precious elixir so valued by cooks today.

During the Middle Ages, balsamic vinegar served medicinal purposes and was reputed to be a magical cure for problems ranging from sore throats to labor pains.  Balsamic vinegar also found use as an effective disinfectant.  Today, it is still a thoughtful and well-received offering, and is often given as a housewarming gift.

We have centuries of family tradition and expertise to thank for the balsamic vinegar we find today in the aisles of gourmet food shops.  The finest of this vinegar is said to have originated in Modena, Italy, and even today the most renowned balsamic vinegar is produced only in Modeana and Reggio, Italy. Some believe the first batch was the result of a small amount of cooked grapes, or “must,” spilled and forgotten.  Over time, a natural acetification, or conversion to acetic acid or vinegar, occurred and the aged vinegar captured food-lovers with its distinctive sweet and sour taste.

Over the years, research and scientific improvement have perfected the complex production process of balsamic vinegar. The Trebbiano variety of grape is preferred for red, and the Spergola for white sauvignon.  The unfermented juice, or “must” of the grapes is cooked slowly in copper pots over open direct flame until the liquid is reduced by half and one is left with the thick and fruity syrup.  A slimy substance forms over the vinegar surface, named “Mother” of vinegar, it is a combination of yeast and bacteria. Sometimes older aged balsamic vinegar is added to assist in the acetification process.

To earn the label “balsamic vinegar” in Italy, a minimum period of 12 years of aging is required.  Barrels used for the aging process may be crafted only of certain woods including oak, cherry, mulberry, ash, acacia and juniper.  Each type of wood adds its own nuance to the taste as the vinegar is changed into increasingly smaller barrels during the process.  It is important to know the quality of the vinegar if you are giving it as a gourmet gift. Balsamic vinegars off the shelf with no such label have usually spent between six months and one year in stainless steel tanks.   They may also have aged in wooden casks from two to 12 years.   If not labeled “traditionale”, you might be buying a mixture of vinegar, syrup and other additives.  These are the bottles you might find in prepackaged gift baskets. At 12 years, the vinegar is labeled “traditional”.  Over 25 years of aging produces vinegar able to be called “Extra Vecchio.”   A consortium governing body (similar to those that label French and Italian wines) decides what quality the vinegar can be labeled.

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A Unique, Healthy, and Tasty Dessert

Everyone loves desserts, so you shouldn’t let their unhealthiness stop you from eating them. Instead, you can create your own delectable, low-calorie dessert right in your own kitchen. Such low-calorie desserts are especially great for mothers, who, according to research, are overweight more often than not. Even if yours is not among the over 50 percent of mothers who are currently at risk for diabetes, help your mom stay healthy by preparing healthy desserts for her to enjoy.

Because fruits are both sweet and a healthy choice, these are great for desserts. Strawberries, in particular, possess a delicious sweet taste. Strawberries topped with balsamic vinegar may seem like an odd combination, but this is actually quite a mouthwatering treat. In fact, once you try topping your strawberries with balsamic vinegar, you’ll never find the need to use sugar.

Instead of taking your mom out to dinner this Mother’s Day, prepare this tasty balsamic-topped strawberries dessert for her. She’ll surely remember it for years to come as a dessert that is both flavorful and good for her health.

A recipe for homemade balsamic vinegar is listed below. If you opt to buy store-bought brands, go for Villa Bellentani Gran Reserva Balsamic. This vinegar has an exquisite and complex aroma, a dense and syrupy consistency, and a rich taste that makes it perfect for drizzling over strawberries.

Preparing a Homemade Balsamic Topping

To create a delicious balsamic topping, bring the balsamic vinegar to a boil. Let it simmer until its viscosity is reduced to a thin syrup and the vinegar has a sweet taste. The vinegar should be reduced to less than half of its original volume. This process is called reduction or what some refer to as “boiling down.”

Featuring a taste much bolder than apple cider, authentic balsamic vinegar is made from grapes. It is the result of years of aging in wooden barrels. The barrels actually have a great influence on the final taste of the vinegar. The finest, and most expensive, balsamic vinegar comes from the province of Modena in Italy.

Cheaper versions of the Modena-made balsamics are available as traditional brown-colored balsamic or white at local grocery stores. Try which of the two you like best. Dark balsamic vinegar is great with strawberries as explained above. You can even add a dash of pepper to this dessert for added flavor. Aside from being a great dessert topping, balsamic vinegar can be used on all types of vegetables, like cauliflower, asparagus, squash, and also on fish.

Fresh Strawberries in Balsamic Vinegar Reduction

1 cup balsamic vinegar (white balsamic if desired)
2 tablespoons sugar
2 cups ripe red strawberries

Using a saucepan that won’t react to the vinegar, combine the vinegar and sugar. Constantly stirring the mixture, bring the ingredients to a boil. Once the sugar dissolves, reduce the heat and let the mixture simmer for about 20 minutes, while you stir occasionally. Be careful, as the vinegar can scorch if left unattended. You want the vinegar to turn into a thick syrup. Once it does, remove it from the heat and leave to cool.

As for the strawberries, wash, dry, and slice the strawberries, preferably with an ulu knife. Place the strawberries in a bowl. Pour 2 tablespoons of the balsamic reduction your created over the strawberries. Gently stir the berries together with the reduction using a plastic spatula. Refrigerate the dish for one hour.

To serve your strawberry dessert, place the strawberries in a dessert saucer and garnish with fresh mint. You now have a unique, flavorful, and low-calorie dessert perfect for Mother’s Day or any special occasion.

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Villa Bellentani Aceto VSQP 8.5 oz

Italian Balsamic vinegar. Balsamico Estate produced. Villa Bellentani Balsamico di Modena 8.5 ounces Aceto VSQP. Black Label, (250 ml) Very Special Quality Product is a 12 year aged balsamic vinegar produced in Modena Italy. Dark colored and a full consistence.

Aceto Balsamico di Modena. Black Label – “Very Special Quality Product” (V.S.Q.P.)

This vinegar, mature and rich in flavor is aged for 12 years in small casks made of fine antique woods. This aging process creates a dense, pleasantly sweet syrup in which the flavors of the fruit and woods is discernable. The unique and delicate flavor make it a wonderful taste for oil and vinegar dressings or a treat which can be enjoyed on simple foods like ice cream or fresh strawberries.

Modena Villa Bellentini Aceto VSQP is syrupy sweet with only a hint of vinegar tartness. Aged gourmet balsamic vinegar is ideal in oil and vinegar recipes. This gourmet condiment is used as a dessert topping, drizzled over fresh fruits, ice creams or cakes.

Price $22.45

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Masserie Balsamic Vinegar

Masserie di Sant’Eramo Balsamic Vinegar of Modena
Aceto Balsamico di Modena Acidity 6%
Product of Italy with Produzione Certificata

Masserie balsamic vinegar of Modena is made following centuries old methodology. Vine ripe red grapes are cooked to a concentrated red grape must. Aged wine vinegar accompanies the grape must while being aged in prized wooden casks in temperature sensitive environments.

Masserie balsamic vinegar is ideal for most culinary purposes. This artisan style balsamic condiment is made in the traditional method and aged as a high quality vinegar. Masserie di Sant’Eramo balsamic vinegar is one of the cook’s best choices when a gourmet recipe calls for balsamico as an ingredient.

The slow ripening of the grapes add to the body of the grape must reduction. The long aging process produces a condiment unlike ordinary wine vinegars. Masserie balsamic vinegar differs from the other wine vinegars because of the intense aroma, rich flavor, and intriguing contrast between sourness and naturally sweet undertones. A splash or extra drizzle of this quality balsamic vinegar is usually enough to give any salad or side dish an extraordinary taste and depth.

Aceto balsamico is used sparingly as a seasoning accoutrement. When added to a meat marinade it helps tenderize and flavor either poultry or red meat cuts. Balsamic vinegar can add a lift to soups, and a sparkle to both pasta and garden green salads. Enjoy a cruet filled with Masserie balsamic vinegar on the table to drizzle on top of a cooked dish or use with extra virgin olive oil as a bread dipping sauce.

Serve with crusty bread and fresh sliced tomatoes as an appetizer. Fresh vegetables can be steamed crisp and served with a drizzle of Masserie balsamic vinegar and coarse grained sea salt for seasoning.

Thinking of giving a bottle of wine for a housewarming or hostess gift? As a gourmet gift, Masserie di Sant’Eramo balsamic vinegar makes a better impression than the conventional bottle of Chardonnay, and will last much longer too.

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Balsamic vinegar is a local product produced in the Italian regions of Modena and Reggio Emilia. Authentic traditional balsamic vinegar is an extravagant and pricey condiment. A small bottle of traditional aged balsamic vinegar can easily sell for several hundred dollars, especially if it is 30 to 50 years old. Balsamic vinegar is a treasured gift that is so highly prized, it is sometimes not sold at all. For centuries it has been saved by Italian families for special gifts and wedding dowries. A quality Italian balsamic vinegar is usually served by drops or a thin drizzle, it is never poured. A rich syrupy balsamic vinegar is often used by gourmet chefs as a dessert accoutrement. One popular recipe is simply to drizzle the thick, syrupy balsamic vinegar over a quality vanilla ice cream.There are three types of Italian balsamic vinegar. Traditional balsamic vinegar of Modena has a heritage dating back over a thousand years. Trebbiano grapes are locally grown and processed through the acetificio process over a very lengthy time. After the initial cooking and concentration of the Trebbiano grapes, the thick syrup is placed in special wooden vinegar casks for the aging process to begin. The family estate vinegar master oversees the yearly tending and transferal of this precious commodity from one barrel to another. Traditional balsamic vinegar is required by stringent consortium rules to be aged no less than 12 years.

There is a third type of balsamic vinegar that is produced by the traditional balsamico producers. It is a blend of traditional balsamic vinegar along with commercial balsamico. This product has become popular due to its taste and affordable price. Even though the content may only have 5 to 10% authentic balsamic vinegar, the producers have made this blend into a very palatable gourmet product. Italian balsamic vinegar follows centuries of Italian tradition. The rich flavored vinegar will be thick and rich and have intense woody aromas with a delicate balance between sweet and sour flavor. A quick tip of identifying quality balsamico is; If you turn a unopened bottle of balsamic vinegar on its side and the vinegar splashes very easily like a wine, it is not an authentic balsamico. If you tip the bottle to one side, and the contents is similar to the syrupy consistency of maple syrup, then you can tell it is a much better quality balsamic vinegar. The price will reflect it as well.

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A Balsamic Vinaigrette with asparagus is a delicious healthy dish for lunch or dinner. The same Balsamic Vinaigrette recipe can be used with a mixture of green bean varieties.

Ingredients:
2 pounds asparagus stalks or spears, washed and trimmed, (optional: a mixture of green and white asparagus spears)
3 tablespoons Italian aged balsamic vinegar
2 tablespoons minced red onion
2 tablespoons quality extra-virgin olive oil
1 clove garlic, peeled and pressed through a garlic press
1/4 teaspoon coarse fresh ground black pepper
Coarse sea salt to taste

Method:
To prepare balsamic vinaigrette: using a medium mixing bowl, whisk together aged balsamic vinegar, minced red onion, extra virgin olive oil, pressed garlic, and ground pepper. Let stand until asparagus is cooked.Cook, or blanch the asparagus spears in boiling water for about 3 minutes or until tender crisp, make sure not to overcook. Remove from heat and rinse with cold water, then drain. Arrange asparagus on individual serving plates. Whisk balsamic vinaigrette and immediately spoon the vinaigrette over asparagus, allow a little extra vinaigrette to pool on the side. Sprinkle lightly with coarse salt.

A balsamic vinaigrette can be very simple or can be made complex. Numerous herbs and spices can be substituted along with other flavors that mix well and enhance the inherent taste of aged balsamic vinegar. Search out recipes that include honey, seasoned sea salts, various nuts and seeds, dried fruit, and fruit juices. Gourmet chefs are constantly making new variations of the simple balsamic vinaigrette recipe.

If you’re going to use a vinaigrette over pasta, rice, or a potato salad, try using a little more wine vinegar and less olive oil in the vinaigrette recipe. These types salads invite a bit more wine vinegar taste and less olive oil.

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