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Aceto Balsamico di Modena Tradizionale
Bite-sized bits of Parmigiano Reggiano
Instructions
Bite-sized bits of Parmigiano Reggiano
Like Parmigiano, Aceto Balsamico di Modena Tradizionale is handmade following careful guidelines, is aged a minimum of 12 years, and must get past a panel of tasting experts to bear the Tradizionale label. It’s very expensive, but a few drops of it go a very long way. The flavor is rich and complex, and therefore never used in the prodigal quantities of cheaper mass-produced vinegars.
The Modenese often lightly drizzle Balsamico over bite-sized bits of Parmigiano for an appetizer. Just break the cheese into bite-sized chunks and place them on a serving plate. Lightly dot each piece with a few drops of Balsamico, let it settle a moment and serve.
Recipe by Damon Lee Fowler, author of New Southern Baking. "Relish a Classic Flavor," April 2006.
The Modenese often lightly drizzle Balsamico over bite-sized bits of Parmigiano for an appetizer. Just break the cheese into bite-sized chunks and place them on a serving plate. Lightly dot each piece with a few drops of Balsamico, let it settle a moment and serve.
Recipe by Damon Lee Fowler, author of New Southern Baking. "Relish a Classic Flavor," April 2006.
