Balsamic Vinegar of Modena
The precious must of cooked grapes grown exclusively in the Emilia-Romagna region
Academia Barilla Balsamic Vinegar from Modena is made from the precious must of cooked grapes grown exclusively in the Emilia-Romagna region and is aged for three years in oak and cherry-wood barrels.
Unlike some other balsamic vinegars, our Aceto Balsamico di Modena was approved, and is guaranteed by the Consortium that selects and protects the best regional vinegar producers.
Characteristics
Aroma: complex aroma with notes of fruit and cherry wood.
Flavor: rich bouquet of flavors and aromas, developed to during the three-year aging process.
Body:dense and full bodied.
Suggested Uses
The density of the vinegar makes it ideal for dressing salads or as an ingredient in sauces or marinades.
The recipe: Beef fillet with Balsamic vinegar
Ingredients
Serves 4
- 1 lb beef fillets
- 1 ½ oz all-purpose flour
- Balsamic Vinegar of Modena
- 1 tablespoon olive oil
- meat broth
- salt
Preparation
20 minutes preparation + 10 minutes cooking
Cut the fillet into four slices, flatten with a meat pounder, coat in flour, then shake to remove any excess. Put the fillets on a greased sheet, then salt them. Cook on both sides ove r very high heat, spraying with some balsamic vinegar. Meanwhile, separately, prepare a fairly liquid sauce with the remaining vinegar, a little meat stock and the flour. When the fillets are cooked, cover them with this sauce and bring to the table piping hot.
The Chef suggests also:
- Small eel rolls with balsamic vinegar - Step by step recipe
Visit our Online store to purchase our Balsamic Vinegars.
