copyright 2009, Maria Liberati
In Italy whatever you do must always be beautiful..the way you eat, 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.
A balsamic vinegar produced 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
My Memorial Day was spent mostly in The Basic Art of Italian 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.
I 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.
To start off in the spirit of celebrating the unofficial start of summer..how about a strawberry aperitif?
Fragole con Balsamico
(strawberries with balsamic)
*8 fresh medium strawberries
*3 tblsps sugar
*2 measures of vodka
*2 tsps Balsamic Vinegar
*fresh mint leaves
*sparkling soda to taste
Chop strawberries or place in food processor to chop(do not liquefy), place in large pitcher, add in sugar and balsamic vinegar. 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.
For a main course :
Fusilli Pasta & Balsamic Sauce
*1 lb of fusili pasta
*2 lbs of fresh ripe tomatoes
*handful of fresh parsley
*1 small onion, finely chopped
*1 tsp fresh thyme
*2 tblsps extra virgin, cold pressed olive oil
*2 tsps of Balsamic Vinegar
Chop 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 frequently and cover, stir every few minutes, place over low heat. Let simmer down for approx 30 minutes.
Boil pasta. Place drained pasta in sauce and saute for a minute. Serve in heated plates.
You can top with grated parmigina reggiano cheese.
Hope to see you all
* June 2 at 7 PM at the Kenilworth Library in Kenilworth,NJ for a cooking wiht The Basic Art of Italian Cooking program and booksigning
June 4th- a Tuscan dinner cooking program at Foster’s Gourmet Housewares in Philadelphia, Pa.
June 6th-Horsham Days in Deep Meadow Park
June 7th-Chicago Literary Fest, Chicago, Illinois
July 18th- Whole Foods Market in Falls Church Virginia
More dates to come
Mangia Bene, Vivi Bene,