Yes, I'm obsessed with fine food and when I find exceptional edibles, I have to share them. When I came across this amazing, organic Balsamic vinegar from one of the best producers in Modena, I knew I had to stock it in the store. Presented in a beautiful, substantial bottle, it makes a terrific holiday hostess gift -- or a great treat for yourself!
Because this is so special, it is best enjoyed simply, drizzled as a flavor garnish over meats fish and poultry before and after cooking, as well as a delicious flourish over all sorts of milder or creamy cheeses and bread, as well as fruit (Pears are great). If you decide to use it for a salad dressing, use another vinegar in quantity and add just a tablespoon or so of Saporoso for the flavor punch.
Here's a link to order. If you need it gift wrapped, just note it in the comment box at check-out. http://www.nathalieseaver.biz/sabavi.html
Beloware a few yummy recipes:
By the way, if octopus isn't your thing, you can substitute grilled boneless chicken pieces -- but the arugula, peach and balsamic are a magic flavor combination.
Charred Octopus with Peach, Arugula and Aged Balsamic
This recipe is from Epicurious | October 2010
- 1/2 small onion, peeled and quartered
- 1 small celery stalk, sliced on the bias
- 1/2 small carrot, peeled and sliced on the bias
- 1 3–ounce piece prosciutto
- 2 fresh Italian parsley sprigs
- 3 garlic cloves, cut in half
- 1/2 teaspoon cayenne pepper
- 8 cups water, approx.
- 2 pounds octopus, head removed and tentacles separated
- 2 tablespoons olive oil
- -fine sea salt and freshly ground black pepper
- 1/2 cup baby arugula
- 1 peach, halved, pitted, and thinly sliced
- 4 tablespoons aged (at least 8 years) balsamic vinegar
- 1 lemon, cut in half
Combine the onion, celery, carrot, prosciutto, parsley, garlic and cayenne pepper in a pot with about 8 cups of water. Season the water with salt and boil for 5 minutes to allow the flavors to infuse. Add the octopus and reduce the heat to medium-low. Simmer gently for about 1 hour or until the octopus is tender when gently pierced with a knife. Cool the octopus in the braising liquid at room temperature until cool enough to handle.
Remove the octopus from the braising liquid and drain well. Heat a cast-iron skillet or a flat griddle over high heat until it is very hot. Season the octopus with olive oil, salt and pepper. Grill the octopus until it is caramelized and crusted on all sides, about 3 to 5 minutes. Transfer the charred octopus to a cutting board and cut each tentacle on the bias into 4 slices.
Place the octopus slices in the center of 4 plates and garnish with arugula and 3 to 4 slices of the peach. Drizzle 1 tablespoon of aged balsamic vinegar over and around the octopus, and finish each dish with a squeeze of lemon juice. Serve immediately.
Balsamic Roasted Carrots
From Gourmet Magazine, November 2002.
2 tablespoons Extra Virgin Olive oil
1/4 teaspoon salt
2 tablespoons balsamic vinegar
Preheat the oven to 425 degrees F.
Toss the carrots in the oil and the salt and place them in a shallow roasting pan. Roast in the middle of the oven, stirring from time to time, until they turn a beautiful golden color and become tender. This should take about a half hour.
Drizzle the vinegar over the carrots and shake the pan a few times. Roast the carrots until most of the vinegar is evaporated, which should take approximately five minutes more.
Sautéed Scallops with Crimini Mushrooms, Pink Grapefruit, Frisee and Hazelnuts
4 tablespoons Olive oil
4 shallots, thinly sliced/or 1 small red onion chopped fine
1/2 pound crimini muschrooms, sliced
4 tablespoons age balsmaic vinegar
3 heads frisee, washed and spun dry
Season the scallops with pepper and salt and set aside
Heat 2 tablespoons of olive oil in a non stick pan until very hot. Reduce to medium heat and place the scallops in the pan. Let them cook until golden on one side for three or four minutes and then turn them, to cook for about a minute or two more. Remove from pan.
Heat the remaining oil in the same pan over high heat. Reduce heat to medium and add the shallots or red onion and sauté until soft. This should take three to four minutes.
Add the mushrooms and toss for three to four minutes until nicely wilted and browned. Turn oiff the heat. Squeeze the juice of 1/2 a lemon over the mushroom mixture and add the frisee. Toss quickly, season with salt and pepper, then divide among four plates.