#balsamic vinegar
Balsamic Garlic-Roasted Broccoli
Prep Time: 5 mins
Cook Time: 9 mins
Ingredients
- 1⁄4 cup olive oil
- 3 garlic cloves, minced
- 1 1⁄2 lbs broccoli florets
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 1 tablespoon balsamic vinegar
Instructions
- In a small bowl, combine oil and garlic.
- Spread broccoli florets onto baking sheet.
- Pour garlic oil, salt and pepper over broccoli and toss to coat.
- Roast in oven at 475 degrees for 6-9 minutes, turning once. Broccoli should be tender and slightly charred on the edges.
- Drizzle with balsamic vinegar before serving
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A Visit To A Four Generation Old Acetaia
Location: Modena, Italy
Leonardi Balsamic Vinegar, founded in 1871, is one of the largest producers making D.O.P. balsamic vinegar in the Emilia Romagna region of Northern Italy. When I arrived, it was early Fall, and the Lambrusco and Trebbiano grapes were long gone from the vines. We felt the changing of the seasons, a crucial aspect of the life of vinegar. In Modena, humid, hot summers, great for fermentation, are followed by cold winters, a time when the vinegar cultures get some much needed dormancy. Vinegar is placed in barrels and stored in the attic, windows open to the elements, welcoming that shock in temperature come winter.
Leonardi is a closed loop system – the grapes are grown here, and pressed immediately. Unlike wine, the skins are not used in the making of vinegar, but there are more than enough people in this area willing to take the skins of their hands. The skins are used to make the Italian liquor grappa. Unlike wine, the barrels are never changed out, but passed down to the next generation as a priceless heirloom. The older the barrel the better. As we walk down the dark aisles of mysterious vinegar production, we see labels that reach back to the 17th century. The barrels ooze with sticky black sweetness, arranged in a particular sequence of diminishing size, and varying wood varietals. This set is called a “battery,” and it is definitive of the balsamic process. As the vinegar reduces each year, and is transferred slowly from the largest barrel down to the smallest, to be topped off with fresh grape must from the newest harvest, and bottled at the end of the line.
The process is one that connects generations. A bottle of vinegar will have been started by grandpa, and bottled by grandchild. This is a four generation old business, a living breathing practice that defines this place, and its people.
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I vegetables. They are awesome but it’s essential to fuel your body with more nutritious food. Hence, I add beans, a beautiful source of plant based protein, to my ratatouille and cook it in one big frying pan instead of the oven. The oven > the pan but not when you try to save time.
It’s my way to cook it. Please don’t comment it’s not ratatouille. I added “kinda” in the title
1. What is required:
- 1 courgette*
- 1 aubergine*
- 1 bell pepper
- 1 can of rinsed red beans (or any beans tbh)
- juice of 1/3 lemon
- 1 small onion
- 2-3 garlic cloves
- 1 jar of tomato sauce
- 3 tbsp balsamic vinegar
- dried oregano (optional)
- black pepper & salt to taste
* or 1 zucchini and 1 eggplant if you’re from the US
2. The most difficult step of any meal : dice the onion and mince the garlic
3. Fry the onion and garlic cloves in a big frying pan for 3 minutes. Use around 1 tbsp oil if you don’t have a non stick frying pan.
4. Roughly chop all the remaining vegetables. Add them to the pan. Cook for 5 minutes.
5. Add beans, tomato sauce, spices, lemon juice, and balsamic vinegar. Mix well. Cover and cook for 20-25 minutes until the vegetables are tender.
6. Admire the full pan of colourful meal.
Don’t stare at the pan for a long time. It’s better to eat the meal warm although I ate it cold directly from the fridge because I didn’t have time for heating and it was still good.
I wanted something fresh and … red jk I combined different fruits and vegetables from the fridge and it turned out I used balsamic vinegar as the dressing but the salad was lacking some creaminess but tahini solved the problem with ease
I’m particularly proud of this bean dish, even though it’s really quite simple. That’s because a) it’s delicious, and b) it’s not from a recipe! I’m certain I’m not the first person to throw these ingredients together, but it’s still exciting to me when I come up with something so tasty without having to read about it first. I’ve made these beans in both the states and Japan, and always get lots of compliments on them.
I never measure anything for this recipe. Put in as much or as little of each ingredient as you like.
Green Beans with Bacon and Balsamic Vinegar
fresh green beans, snapped in half and ends removed
onions, diced
block bacon, diced (you can also use finely chopped strip bacon, but I prefer the chewier texture of little cubes)
olive oil
balsamic vinegar
salt and pepper to taste
Boil beans to your preferred level of done-ness. I like them still fairly firm. While they’re boiling, crisp up the bacon and then set it aside, keeping the grease in the pan. Saute the onions in the bacon grease until soft. After you’ve drained the beans, mix in the onions and bacon, and then coat them in olive oil and balsamic vinegar. I use quite a lot of the balsamic. Add a pinch of salt and pepper, and then let the dish sit at room temperature for about 15 minutes to soak up some of the flavor. Taste and season again as you like, and serve.
This dish can be tasty hot, cold, or warm, however you like it! And it makes nice leftovers too, although the beans will be softer the next day.
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