Uses & Recipes
Strawberry and Goat Cheese Crostini with Organic Balsamic of Monticello and Fresh Thyme
Drizzled over Parmigiano
Simplicity is true sophistication. This combination has been enjoyed for over 500 years.
Organic Balsamic of Monticello over Ice Cream
Grilled Radicchio with Organic Balsamic of Monticello and any soft cheese
Another classic - the naturally bitter radicchio gets softer and sweeter on the grill or in the oven. The texture changes as it wilts and chars over heat. The addition of our Balsamico perfect compliments the bitter flavor profile and will delight and impress even the most expert of home chefs.
Poached Pears with Organic Balsamic of Monticello
The pears become lusciously spoon-soft and the balsamic wakes up the taste buds. This dish will not disappoint.
Florentine-style steak with Arugula, Parmigiano & Organic Balsamic of Monticello
Marinate the meat overnight in olive oil and rosemary. Grill to medium rare and serve with arugula, parmigiano, and a few drops of Organic Balsamico of Monticello. Roasted meats take on complex and savory notes when paired with this nuanced accompaniment.
Fresh Figs + Camembert + Balsamico of Monticello
Few things go together better than fresh figs and balsamic vinegar. Add in a creamy cheese and you have a real show stopper.
Strawberries and Balsamico of Monticello
Sometimes simple is best. This is a must try. Takes 15 seconds to make and a lifetime to forget.
Grilled Apricots with Ice Cream & Balsamic of Monticello
Treat yourself to this summer favorite. It's divine! You can substitute almost any stone fruit in this recipe!
MORE GENERAL USES
Here are several families of foods, which are greatly enhanced with a few small drops of our traditional balsamic, added just before serving:
( * our family favorites )
soft goat cheese
baked game hens
wild mushroom quiche
steamed fresh green beans
braised broccoli rabe
grilled or sautéed leeks
sautéed sweet-and-sour red cabbage
sautéed or grilled scallops
grilled or smoked eel*
rabbit* (prepared your favorite way)
sauteed or grilled lamb chops
sautéed veal medallions
wild large game*, especially wild boar and elk
sautéed fois gras
baked or poached pear*
(serve with soda water on the side)
Paul Bertolli's Cooking by Hand(Clarkson Potter, 2003) is a presentation of his profound food philosophy in general, including uses of traditional balsamic.
Meesha Halm's The Balsamic Vinegar Cookbook (Collins Publishers, San Francisco, 1996, Harper Collins Publishers, Inc.) can be consulted for a delicious exploration of food-matching possibilities specifically for traditional balsamic.