| Recipes |
| Roast Chicken with Balsamic Vinegar and Sage |
| Balsamic Pork Tenderloin |
| Beef Fillets with Balsamic Sauce |
| Brown Butter and Balsamic Ravioli |
| Balsamic Vinaigrette |
| Strawberries and Balsamic Vinegar |
| Parmigiano-Reggiano with Balsamic |
| Roast Chicken |
| (Serves 4-6) |
| 1 roasting chicken, about 4-5 lb. |
| 12 fresh sage leaves |
| 2 cloves garlic, minced |
| 2 TB. olive oil |
| 2 TB. balsamic vinegar |
| 1/2 tsp. sugar |
| Salt and pepper |
| Preheat oven to 350 degrees F. |
| Rinse the chicken and pat dry. |
| Using your fingers, gently loosen the skin on the breast and legs. |
| Insert a few of the sage leaves and some of the garlic under the skin. |
| Pat the skin firmly back into place. |
| Put the remaining sage leaves and garlic in the body cavity. |
| In a small bowl, whisk together the oil, vinegar, sugar, salt and pepper. |
| Brush some of the mixture over the chicken. |
| Pour the remainder inside the chicken. |
| Using kitchen twine, tie the legs together. Tuck the wings under. |
| Place the chicken breast side up in a roasting pan. |
| Roast the chicken, basting occasionally with the pan juices. |
| Roast about 1-1/2 hours, or until meat thermometer registers 175 degrees F. |
| Remove from oven and allow to rest 10 minutes before serving. |
| Strain the pan juices through a strainer. |
| Carve the chicken and pour the juices over it. Serve. |
| Balsamic Pork Tenderloin |
| (Serves 4-5) |
| 2 lb. pork tenderloins, about 1 package with 2 tenderloins |
| 2 TB. balsamic vinegar |
| 2 TB. olive oil |
| 4 cloves garlic, cut into quarters |
| Salt and pepper |
| 2 tsp. fresh rosemary, finely chopped |
| Preheat oven to 450 degrees F. |
| Trim any fat from meat. |
| Brush tenderloins with vinegar. Drizzle with olive oil. |
| Cut small slits into meat and insert pieces of garlic. |
| Season with salt and pepper. Pat some rosemary on each. |
| Place meat on a foil-lined baking sheet. |
| Roast for 20-30 minutes, depending on how well done you like your meat. |
| Medium-rare is about 135 degrees F. on your meat thermometer. |
| Allow meat to rest 10 minutes. Slice and serve. |
| Beef Fillets with Balsamic Sauce |
| (Serves 4) |
| 4 (6 oz.) fillets of beef |
| Salt and pepper |
| 1-1/2 TB. olive oil |
| 2/3 cup chicken broth |
| 1/4 cup dry white wine |
| 2 TB. balsamic vinegar |
| 1-/12 TB. chopped parsley |
| Season the fillets with salt and pepper. |
| Heat a medium sautepan over medium high heat. |
| Add the olive oil. |
| Add the meat and cook to your liking (about 4 minutes per side for medium-rare) |
| Transfer the meat to a serving platter. |
| Add the chicken broth, wine, and vinegar to the pan. |
| Bring to a boil and simmer for about 3 minutes to reduce the sauce. |
| Add the parsley and season with salt and pepper. |
| Add any juices from the meat that have formed on the plate. |
| Pour the sauce over the steaks and serve. |
| Brown Butter and Balsamic Ravioli |
| (Serves 4) |
| 1 lb. cheese ravioli |
| 3 TB. unsalted butter |
| 2 TB. balsamic vinegar |
| 1/3 cup grated Parmesan |
| Salt and pepper |
| 2 TB. chopped parsley |
| Cook ravioli in boiling water and drain. |
| In the meantime, heat butter in a large skillet over medium heat. |
| Continue to heat the butter until it begins to brown. |
| Add the drained ravioli to the skillet and turn the ravioli to coat. |
| Add the balsamic vinegar and cook 1-2 minutes. |
| The sauce will reduce and begin to glaze the ravioli. |
| Add the cheese, salt and pepper, and parsley. |
| Serve. |
| Balsamic Vinaigrette |
| 2 TB. finely chopped shallots |
| 3 TB. extra-virgin olive oil |
| 3 TB. balsamic vinegar |
| Whisk ingredients together. |
| Serve over mixed greens or your favorite garden salad. |
| Strawberries and Balsamic Vinegar |
| (Serves 4) |
| 1 pint ripe strawberries |
| 1 TB. sugar |
| 2 TB. good quality balsamic vinegar |
| Hull the berries and cut in halt lengthwise. |
| Place in a bowl and gently toss with the sugar and vinegar. |
| Allow to sit 15-20 minutes before serving. |
| Parmigiano-Reggiano with Balsamic |
| For an antipasto or as a dessert: |
| Cut a small piece of cheese and put it on a lovely plate. |
| Add a drop or two of the finest balsamic vinegar on top of the cheese. |
| Serve. |
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| RECIPES WITH BALSAMIC VINEGAR |
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