Recipes with Balsamic Vinegar

RECIPES
Roast Chicken with Balsamic Vinegar and Sage
Balsamic Pork Tenderloin
Beef Fillets with Balsamic Vinegar
Brown Butter and Balsamic Ravioli
Balsamic Vinaigrette
Strawberries and Balsamic Vinegar
Parmigiano-Reggiano with Balsamic

Balsamic vinegar's complex flavors are used to enhance dishes and should be used sparingly. It can be used in salad dressings, marinades, and sauces
where it imparts a distinct but subtle flavor. Balsamic vinegar can also be added to steaks, fish, chicken, pasta or risotto. In Emilia-Romagna, traditional
balsamic vinegar is often served drizzled on top of chunks of Parmigiano Reggiano and mortadella in an antipasto. As a dessert, it may be served over fresh
fruit such as strawberries and pears or a simple gelato.

Roast Chicken with Balsamic Vinegar and Sage

(Serves 4-6)

Ingredients:

1 roasting chicken, about 4-5 lb.
12 fresh sage leaves
2 cloves garlic, minced
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon sugar
Salt and pepper

Directions:

Preheat oven to 350 degrees F.
Rinse the chicken and pat dry.
Using your fingers, gently loosen the skin on the breast and legs.
Insert a few of the sage leaves and some of the garlic under the skin.
Pat the skin firmly back into place.
Put the remaining sage leaves and garlic in the body cavity.

In a small bowl, whisk together the oil, vinegar, sugar, salt and pepper.
Brush some of the mixture over the chicken.
Pour the remainder inside the chicken.

Using kitchen twine, tie the legs together. Tuck the wings under.
Place the chicken breast side up in a roasting pan.
Roast the chicken, basting occasionally with the pan juices.
Roast about 1-1/2 hours, or until meat thermometer registers 175 degrees F.
Remove from oven and allow to rest 10 minutes before serving.
Strain the pan juices through a strainer.
Carve the chicken and pour the juices over it. Serve.

Balsamic Pork Tenderloin

(Serves 4-5)

Ingredients:

2 pounds pork tenderloins, about 1 package with 2 tenderloins
2 tablespoons balsamic vinegar
2 tablespoons olive oil
4 cloves garlic, cut into quarters
Salt and pepper
2 teaspoons fresh rosemary, finely chopped

Directions:

Preheat oven to 450 degrees F.
Trim any fat from meat.
Brush tenderloins with vinegar. Drizzle with olive oil.
Cut small slits into meat and insert pieces of garlic.
Season with salt and pepper. Pat some rosemary on each.
Place meat on a foil-lined baking sheet.
Roast for 20-30 minutes, depending on how well done you like your meat.
Medium-rare is about 135 degrees F. on your meat thermometer.
Allow meat to rest 10 minutes. Slice and serve.

Beef Fillets with Balsamic Sauce

(Serves 4)

Ingredients:

4 (6 ounce) fillets of beef
Salt and pepper
1-1/2 tablespoons olive oil
2/3 cup chicken broth
1/4 cup dry white wine
2 tablespoons balsamic vinegar
1-1/2 tablespoons chopped parsley

Directions:

Season the fillets with salt and pepper.
Heat a medium sautepan over medium high heat. Add the olive oil.
Add the meat and cook to your liking (about 4 minutes per side for medium-rare). Transfer the meat to a serving platter.

Add the chicken broth, wine, and vinegar to the pan.
Bring to a boil and simmer for about 3 minutes to reduce the sauce.
Add the parsley and season with salt and pepper.
Add any juices from the meat that have formed on the plate.
Pour the sauce over the steaks and serve.

Brown Butter and Balsamic Ravioli

(Serves 4)

Ingredients:

1 pound cheese ravioli
3 tablespoons unsalted butter
2 tablespoons balsamic vinegar
1/3 cup grated Parmesan
Salt and pepper
2 tablespoons chopped parsley

Directions:

Cook ravioli in boiling water and drain.

In the meantime, heat butter in a large skillet over medium heat. Continue to heat the butter until it begins to brown.
Add the drained ravioli to the skillet and turn the ravioli to coat.
Add the balsamic vinegar and cook 1-2 minutes.
The sauce will reduce and begin to glaze the ravioli.
Add the cheese, salt and pepper, and parsley. Serve.

Balsamic Vinaigrette

Ingredients:

2 tablespoons finely chopped shallots
3 tablespoons extra-virgin olive oil
3 tablespoons balsamic vinegar

Directions:

Whisk ingredients together.
Serve over mixed greens or your favorite garden salad.

Strawberries and Balsamic Vinegar

(Serves 4)

Ingredients:

1 pint ripe strawberries
1 tablespoo sugar
2 tablespoons good quality balsamic vinegar

Directions:

Hull the berries and cut in halt lengthwise.
Place in a bowl and gently toss with the sugar and vinegar.
Allow to sit 15-20 minutes before serving.

Parmigiano-Reggiano with Balsamic

Nice for an antipasto or as a dessert

Cut a small piece of cheese and put it on a lovely plate.
Add a drop or two of the finest balsamic vinegar on top of the cheese. Serve.