Cooking with Balsamic: It's Not Just for Salads

By Piergiorgio and Amy Nicoletti

Though balsamic vinegar of Modena has been treasured in Italy for hundreds of years, it is a relatively new phenomenon in world cuisine. Practically unknown in the US until the early 90s, it is now widely appreciated—in ways and on a scale that its creators centuries ago would never have been able to fathom. Today, many appreciate aceto balsamico (as it’s called in Italian) in vinaigrettes or poured directly from the bottle over rucola e parmigiano (arugula and parmesan); but in restaurants and home kitchens around the globe, bold and innovative recipes have expanded its traditional uses. The unique sweet-and-sour flavor and rich consistency of this thick vinegar is what makes it so special. It adapts well to glazes and reductions, and is used in a variety of preparations. When you want to avoid the dark coloring of regular balsamic vinegar, Golden Balsamic Style Vinegar is now readily available. It’s great in salads and as a topping for cooked vegetables, as well as for seasoning white meats, such as chicken or turkey breast.

The following are just a handful of ideas and suggestions about the many ways to enjoy DeLallo Balsamic Vinegar of Modena.

Homemade Balsamic Vinegar Glaze (Glassa all’aceto balsamico)

This glaze is extremely easy to make and is great for decorating your dishes as well as giving a special zing of flavor. You’ll need ½ cup of balsamic vinegar of Modena, ½ cup of red wine, two ounces of cane sugar, and (if you can find it) a teaspoon of glucose, which is used by pastry and ice cream makers. Glucose will help the glaze to shine, but it’s not essential. Pour all the ingredients in a little pot and simmer until it reduces by half. Let it cool and pour it into one of those plastic squeeze bottles that chefs use. This glassa is great added to the following hot and cold dishes:

• Straccettidi vitello: thin slices of veal quickly sautéed and served with slices of Parmigiano Reggiano
• Beef carpaccio (delicately sliced, uncooked prime beef)
• Grilled fish
• Grilled vegetables
• Omelets and frittata
• Toppings for desserts (even ice cream & panna cotta) and fruits, such as strawberries

Balsamic Vinegar Reduction

Another great option is a balsamic vinegar reduction, which is simply made by simmering the vinegar very gently for ten minutes. The taste will be even sweeter and slightly stronger and can be used over boiled or grilled meat and added to steamed vegetables. This reduction can be aromatized by adding spices such as: juniper, rosemary, thyme, cinnamon or cloves.

Cooking with Balsamic Vinegar of Modena

Here are a few ideas on how to use aceto balsamico in appetizers, pasta dishes and risotto, as well as meat and fish preparations.

• As an appetizer or a main dish, fried calamari (squid) with rucola (rocket salad) and balsamic vinegar is a treat you really must give yourself from time to time. Cut the fresh, small-sized (cleaned) squid in small circles; flour them and fry in a generous amount of olive or seed oil; then drain and dry on a paper towel. Transfer to a serving dish, adding salt and topping with arugula, and then drizzling balsamic vinegar on top. The combined flavors are exquisite.
• You can make a great tuna fish tartare using balsamic vinegar: you’ll need a pound of top-quality fresh tuna—remove any skin and membranes—and cut into very small cubes. Mix some very finely chopped shallots, parsley, and capers with 2 tablespoons of extra virgin olive oil, 2 tablespoons of balsamic vinegar, a splash of lime juice, some pink peppercorns and salt. Combine all the ingredients and then divide into four custard dishes. Refrigerate until chilled; then transfer to plates and garnish with dill before serving.
• Pearl onions—or other varieties of onions, especially the red ones—marry well with balsamic vinegar. Roast the onions in EVOO, adding some red wine, vegetable broth, salt and pepper. Let simmer with the lid on for 30 minutes, adding more broth if the mixture gets too dry. Toward the end, add a tablespoon of sugar and two tablespoons of balsamic vinegar until the sauce is well caramelized. They are delicious with antipasti, or served with roasted pork or stewed or braised meat.
• In the Emilia-Romagna and Lombardia regions, balsamic vinegar is often used as the finishing touch for various kinds of risotto, such as risotto with roasted pumpkin; with asparagus; or duck breast. Other variations include risotto with leeks and pumpkin; mushrooms; radicchio; or sausages. Balsamic vinegar is always added at the end, away from the flame, together with the butter and parmigiano.
• Try this pasta recipe—sauté the cooked short pasta of your choice (such as penne or farfalle) with a sauce made of fresh cream, Parma ham or speck cut in thin slices, arugula and balsamic vinegar. One very tasty variation substitutes sautéed cabbage for the rucola, with the addition of grated parmigiano.
• A very healthy whole wheat pasta dish can be made by briefly sautéing baby spinach and ribbons of carrots (made using a potato peeler) in EVOO. Cook the pasta and then mix it in the pan, adding balsamic vinegar on top at the end.
• Balsamic vinegar is a perfect compliment for roasted leg of lamb. Marinate the deboned lamb in three tablespoons of balsamic vinegar and 1 ½ glass of red wine. Add roughly chopped onions, carrots, celery, bay leaves, juniper, peppercorns and salt. Marinate the lamb for three hours. Remove the leg, dry it thoroughly, and then roast it well in a heavy pan on the stove. Add the vegetables and braise them with the lamb. Then, add the marinade and cook slowly for about one hour. Skim off the excess fat, and sieve the sauce; serve with roasted potatoes.
• For a delicious beef tenderloin sauce, deglaze the roasting pan with balsamic vinegar, whisking it with butter.
• Braised meats and stews are greatly enhanced by adding a touch of balsamic vinegar
• For a particularly scrumptious dinner of roasted chicken thighs, cook the meat with onions or shallots, adding balsamic vinegar at the end.
• If you like baccalà (cod fish), try this unusual recipe: in a large pan, pour 16 ounces of fresh cream, three tablespoons of balsamic vinegar, and 4 pieces of salted cod (about ½ lb each). Cook gently for 15 minutes. Lay the cod on a warm plate; reduce the sauce, adding 2 tablespoons of breadcrumbs. Pour it over the cod and serve with boiled potatoes.