Makes 4 Servings Excellent complement for roasted meats or grilled fish. You can prepare ahead of time and reheat.

Cover casserole dish with glass lid or aluminum foil. Make sure foil does not touch food.
Place in oven and bake for 40 minutes or until potatoes are tender when pierced with a fork.
Remove foil or glass lid and sprinkle with Parmigiano-Reggiano cheese.
Place under broiler for 3-4 minutes until cheese is melted and golden brown.
Just before serving, drizzle balsamico over the potatoes.
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Orange Segments and Berries with Balsamic Cream
Recipe from Giada De Laurentiis
6 servings

An outstanding Balsamic cream dessert. The vinegar becomes thick and syrupy and very sweet when it’s reduced. Use it like you would a chocolate sauce; it’s fabulous over ice cream or frozen yogurt. I tend to make this a lot in the winter months when citrus fruits are the best offerings at the produce stand.

Ingredients:
- 4 navel oranges
- 3/4 cup aged Balsamic vinegar from Modena
- 1/3 cup crème fraîche
- 1 teaspoon sugar
- 12 ounces fresh strawberries, quartered

Method:
With a very sharp knife, cut the peel and white pith from the oranges. Cut between the membranes to release the segments.

Arrange the orange segments and strawberries decoratively on dessert plates. Drizzle the warm balsamic sauce over the fruit and serve. Alternately, the Balsamic sauce can be served at room temperature and spooned over the fruit.

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Penne with Beef and Arugula
Recipe by Giada De Laurentiis
Yield: 6 to 8 servings
Prep time: 30 minutes
Cook time: 20 minutes

Ingredients:
- 1 pound New York strip steak
- 1 teaspoon herbs de Provence
- 1 garlic clove, minced
- 3/4 cup extra-virgin Spanish olive oil, plus 3 tablespoons
- 1 pound penne pasta
- 1/4 cup aged Balsamic vinegar from Modena
- 2 tablespoons Dijon mustard
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup chopped basil
- 1/4 cup chopped parsley
- 2 cups chopped arugula

Method:
Season the steak with salt and freshly ground black pepper, herbs de Provence, and minced garlic. In a skillet, heat 3 tablespoons Spanish olive oil over medium heat. Cook steak about 7 minutes per side. Remove the meat from pan and let it rest for 5 minutes. Thinly slice the steak. Set aside.Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1/4 cup of pasta water.

In a large bowl toss together the pasta, arugula, and steak. Add more dressing, and season with salt and freshly ground black pepper as needed. Toss, pack for the picnic, or serve.
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