Envision the perfect Italian meal: bold flavors, decadent sauces, swirls of pasta, and fresh bread dipped in warm olive oil and balsamic vinegar. No cuisine is quite as comforting or delicious. The sweet and tangy taste of Roland® Balsamic Vinegar is the perfect contrast to rich Italian flavors, making it a wonderful addition to pastas, salads, poultry, and meat.
Roland® Balsamic Vinegar is smooth, delicious truly authentic Italian vinegar from Modena, Italy. The vinegar is made from cooked Trebbiano & Lambrusco grapes which reveal a distinct sweet-tart flavor and rich, dark color. Because of its intense flavor, balsamic vinegar is commonly used in vinaigrettes and marinades, and can be used to enhance almost any of your favorite dishes! Try Roland® Balsamic Vinegar in some of our serving suggestions below.
- Drop a bit of Roland® Balsamic Vinegar into olive oil and add a bit of fresh rosemary and Roland® Sea Salt for a perfect dipping sauce for bread.
- Reduce Roland® Balsamic Vinegar to produce a balsamic glaze to add to finished grilled meat dishes, or simply drizzle onto the side of a plate for a tasty plate decoration.
- Macerate strawberries with fresh lemon juice a sugar and toss with a bit of Roland® Balsamic Vinegar for a sweet and tangy dessert.
- Drizzle Roland® Balsamic Vinegar over fresh vegetables or salad for a healthy dressing.
- Try out the recipe for Balsamic Shallot Sauce (below).
Balsamic Shallot Sauce
Servings: 8
4 tablespoon Unsalted butter
2 teaspoon Fresh rosemary
1 Each Medium onion, thinly sliced
1 cup Roland® White Cooking Wine
4 cups Chicken stock
1 Each Bay leaf
6 Each Black peppercorns, crushed
0.5 cup Roland® Balsamic Vinegar
0.5 cup Shallots, thinly sliced
- Add butter, rosemary, and onion to a large sauté pan. Sauté over moderate heat, stirring as needed until the onion is softened and lightly browned (about 10 minutes).
- Add 1/2 of the white cooking wine and bring to a boil for about 3 minutes until the wine is almost evaporated.
- Add the chicken stock, bay leaf and peppercorns and simmer about 30 minutes, reducing the liquid to 1 1/2 cups.
- In a separate saucepan combine the balsamic vinegar, shallots, and the remaining white cooking wine. Boil gently until the liquid is reduced to 1/4 cup (about 8 minutes).
- Add the reduced chicken broth and cook for 2 minutes, stirring occasionally.
- Strain the sauce into a small saucepan for immediate use or into a bowl for refrigeration.
Source: Roland Foods