{"id":1043,"date":"2009-05-27T00:17:37","date_gmt":"2009-05-27T00:17:37","guid":{"rendered":"http:\/\/marialiberati.com\/blog2\/?p=658"},"modified":"2009-05-27T00:17:37","modified_gmt":"2009-05-27T00:17:37","slug":"balsamic-not-from-modena","status":"publish","type":"post","link":"https:\/\/marialiberati.com\/freshsite\/2009\/05\/27\/balsamic-not-from-modena\/","title":{"rendered":"Balsamic Vinegar -Made in the USA"},"content":{"rendered":"

\"balsamic-vinegar1\"\"strawberry-aperitif1\"
\ncopyright 2009, Maria Liberati
\nIn Italy whatever you do must always be beautiful..the way you eat,\u00a0 the things you eat and so on. In keeping along those lines.. I had a beautiful experience this week. I had a chance to try an artisan produced balsamic vinegar-not from Modena, Italy but from the US.
\nA balsamic vinegar\u00a0produced from wines made on a biodynamic farm…produced in a true artisan fashion. You can read more about their wines and their balsamic at www.coopermountainwine.com<\/a>
\nMy Memorial Day was spent mostly in The Basic Art of Italian\u00a0 Cooking Kitchen… working on and trying out some recipes ..not just any recipe for ‘not just any’ balsamic vinegar. But needless to say it can be enjoyed simply drizzled sparingly on pistachios, strawberries, avocados , parmigiano -reggiano cheese, pears, pecorino cheese and more.
\nI am always amazed at how most think that balsamic vinegar is only for salads..it is such a versatile liquid that can add a unique flavor to many foods, but artisan foods to matcvh the artisan quality of this finely produced gem.
\nTo start off in the spirit of celebrating the unofficial start of summer..how about a strawberry aperitif?
\nFragole con Balsamico<\/strong>
\n(strawberries with balsamic)<\/strong>
\n*8 fresh medium strawberries
\n*3 tblsps sugar
\n*2 measures of vodka
\n*2 tsps Balsamic\u00a0 Vinegar
\n*fresh mint leaves
\n*sparkling soda to taste
\nChop strawberries or place in food processor to chop(do not liquefy), place in large pitcher, add in sugar and balsamic vinegar.\u00a0 Add in vodka, soem ice and shake. Pour in two glasses or 4 (depending on serving size you want)< add in some sparkling soda and garnish with mint leaves.
\nFor a main course :
\nFusilli Pasta & Balsamic Sauce<\/strong>
\n*1 lb of fusili pasta
\n*2 lbs of fresh ripe tomatoes
\n*handful of fresh parsley
\n*1 small onion, finely chopped
\n*1 tsp fresh thyme
\n*2 tblsps extra virgin, cold pressed olive oil
\n*2 tsps of Balsamic Vinegar
\nChop tomatoes into small cubes, chop finely parsley, and thyme. Place olive oil in saute pan with chopped onion, saute. Place in chopped tomatoes, balsamic vinegar, salt and pepper stir\u00a0 frequently and cover, stir every few minutes, place over low heat. Let simmer down for approx 30 minutes.
\nBoil pasta. Place drained pasta in sauce and saute for a minute. Serve in heated plates.
\nYou can top with grated parmigina reggiano cheese.
\nHope to see you all\u00a0
\n*\u00a0June 2 at \u00a07 PM at the Kenilworth Library in Kenilworth,NJ for a cooking wiht The Basic Art of Italian Cooking program and booksigning
\nJune 4th- a Tuscan dinner cooking program at Foster’s Gourmet Housewares in Philadelphia, Pa.
\nJune 6th-Horsham Days in Deep Meadow Park
\nJune 7th-Chicago Literary Fest, Chicago, Illinois
\nJuly 18th- Whole Foods Market in Falls Church Virginia
\nMore dates to come
\nMangia Bene, Vivi Bene,
\nMaria
\n\u00a0
\n\u00a0
\n\u00a0<\/p>\n

\"Reblog<\/a>