The Benefits of Balsamico

The distinctive bold and complex flavors of balsamico enhance and compliment a variety of foods but did you know there are hidden health benefits that support the belief that aceto balsamico is a healing elixir as once described in ancient times. As reported in a Medscape general medicine review, epidemiological studies and clinical trials support the benefits of aceto balsamico in the following ways.

• as an antioxidant to maintain or lower cholesterol levels

• for digestive health and weight loss; some research suggests it can also work as an appetite suppressant and contains strains of probiotic bacteria

• can help can help to regulate blood glucose levels

• contains polyphenols that can improve circulation and stabilize blood pressure

• phytonutrients neutralize free radicals and stop them from causing oxidative stress in the body, including the skin, helping to treat inflammatory conditions and prevent premature aging

Culinary Balsamic

Balsamico doesn’t just complement foods; it elevates them to a higher plane of gustatory excitement.

Density, clarity, color, smell and taste are the benchmarks of a quality balsamic vinegar. Syrupy, dark brown yet clear and bright, strong but sweet, tart with a persistent aroma that transports you to the aging barrels of the acetaia in Modena and Reggio. Quality balsamics have added notes of a fruity sweetness, bright acidity and a lush, syrupy texture and flavor.

Aceto Balsamico Tradizionale DOP is used as a finishing element. Aceto Balsamico of Modena or Reggio has a milder flavor and recommended for most other recipes.

On cooked foods balsamic should be added just before removing food from the heat so that there is enough time to flavor the dish but avoid losing the flavor and “bouquet” of the vinegar.

All referenced oils and vinegars are available at www.cosituttimarketplace.com

When the dish is to be “dressed” with balsamic vinegar, once the food is on the serving platter, add the vinegar immediately before serving pouring the vinegar onto the serving dishes and then adding the food; or drizzling the vinegar evenly over the food on the serving dish.

Bravo

Balsamico

Here are a few suggestions on how to enjoy the forward yet subtle flavor and aroma of true Aceto Balsamico.

Balsamic Beef Crostini with Herbed Cheese and Arugula

Marinate 1/2 lb thin cut steak for at least 1 hour in

• 1/2 c extra virgin olive oil

• 1/3 c aged balsamic vinegar

• 2 T Worcestershire sauce

• 2 cloves of fresh minced garlic

• coarse sea salt and coarsely ground pepper

• 1 oz. aged balsamic vinegar

• 1 oz. simple syrup

• 1½ oz. Bourbon

• 4 Basil leaves

• 1 tsp turbinado sugar

• 2 oz. ginger beer

Creator: Jerry Slater

The Bufala Negra

Combine balsamic and simple syrup in a saucepan over medium-high heat. Bring just to a boil, reduce heat to medium-low and let simmer for one minute, stirring occasionally. Remove from heat and let cool completely.

Gently muddle ½ oz of balsamic syrup, basil leaves, and sugar in the bottom of a cocktail shaker. Add bourbon and ice and shake vigorously to combine. Strain into a lowball glass with ice and top with ginger beer.

Spicy Arancia Balsamic Shrimp

Cocktail

In a 4 qt sauce pan combine 1 c of dry white wine, 3 T Old Bay Seasoning, a sprinkle of coarse sea salt and 1 1/2 lbs deveined shrimp. Poach shrimp on low heat for 2-3 minutes. Remove from pan, cool to room temperature and refrigerate.

In a food processor, make a tomato-orange sauce with the following ingredients

• 4 large navel orange segments coarsely chopped with 1/4 c reserved juice - hold several segments for garnish

• 1 28-oz can San Marzano tomatoes drained and diced

• 2 T spicy tomato ketchup

• 1 t granulated sugar

• 1 T coriander seeds, toasted and crushed

• 2 t minced canned chipotle in adobo

• dash of coarse sea salt

To Serve

In a 4-quart saucepan, heat 2 T unsalted butter over medium-high heat until butter foams. Add 1/2 c finely chopped sweet onion and cook until golden brown, about 3 minutes. Add the tomato-orange mixture and bring to a boil over medium heat. Reduce the heat to low and simmer for 5 minutes to blend the flavors. Cool to room temperature. Add 2 T (or more) prepared horseradish and refrigerate until cold, at least 2 hours.

Peel the shrimp, leaving the tails intact. Generously drizzle saba down the inside of 4 glasses with a broad shallow bowl. Divide the sauce among the glasses. Garnish with the reserved chopped orange segments, place 4 to 5 shrimp around the rim of each glass, and serve.