The real balsamic vinegar is an artisanal product from
Modena in Italy. It is matured in wooden barrels, without
the addition of other ingredients. To each new barrel, a
quantity of vinegar from the oldest barrel is added to start
the maturing process.
12 years is about the minimum age at which the special
characteristics of this noble vinegar come to the fore. The
longer the maturation, the better the taste. We have had
the privilege of tasting 100-year-old aceto balsamico. This
is not only indescribable in terms of taste, but also more
expensive than gold. Know that at that age, more than
80% of the original volume has evaporated.
steak with balsamic vinegar sauce
strawberry jam
red wine
capers
steaks
pasta
Parmesan
Fry finely chopped shallots and garlic in some olive oil. Add a
glass of red balsamic vinegar, beef stock, a tablespoon of
strawberry jam and red wine. Allow to reduce. Thicken if
necessary. Stir a spoonful of drained capers into the sauce.
Fry the steaks to the desired cuisson. Pour sauce over them.
Serve with pasta and Parmesan, unless the dish is part of a
real Italian multi-course menu. In that case, nothing else is
needed.
shallot
garlic
olive oil
red balsamic vinegar
beef stock
The real balsamic vinegar is an artisanal
product from Modena in Italy. It is matured
in wooden barrels, without the addition of
other ingredients. To each new barrel, a
quantity of vinegar from the oldest barrel
is added to start the maturing process.
12 years is about the minimum age at
which the special characteristics of this
noble vinegar come to the fore. The longer
the maturation, the better the taste. We
have had the privilege of tasting 100-year-
old aceto balsamico. This is not only
indescribable in terms of taste, but also
more expensive than gold. Know that at
that age, more than 80% of the original
volume has evaporated.
steak with
balsamic vinegar
sauce
Fry finely chopped shallots and garlic in some
olive oil. Add a glass of red balsamic vinegar,
beef stock, a tablespoon of strawberry jam and
red wine. Allow to reduce. Thicken if necessary.
Stir a spoonful of drained capers into the sauce.
Fry the steaks to the desired cuisson. Pour
sauce over them.
Serve with pasta and Parmesan, unless the
dish is part of a real Italian multi-course menu.
In that case, nothing else is needed.
strawberry jam
red wine
capers
steaks
pasta
Parmesan
shallot
garlic
olive oil
red balsamic vinegar
beef stock
Ingredient
quantities
are
only
listed
when
absolutely
necessary.
Making
the
right
choices
when
following
a
recipe,
with
your
fiery
passion
for
cooking,
that's
creative cooking
!
