Ingredients
Aceto Balsamico di Modena Tradizionale
Bite-sized bits of Parmigiano Reggiano
Instructions
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.
Other Recipe Suggestions
If you liked this Parmesan with Genuine Traditional Balsamic Vinegar of Modena recipe, then you should try these other tasty recipes.
Share This Recipe With Others:
Discuss this Recipe
There are no current discussions for this recipe. Why not be the first?
Post your comments on this recipe