Balsalmic vinegar. . . another regional specialty. The best is produced in Modena right down the road from us. The most common (and what we usually buy) is not aged but the aged vinegar is fabulous. . . and expensive. It is thick and syrupy and so good you can eat it with just crackers.
There is no such thing as a bottle of salad dressing here. No Ranch, no Ceasar, and certainly no Italian dressing. The only thing available is oil and vinegar but when it is this good, what more do you need?
My favorite recipe using balsalmic is a fabulous bruschetta from my friend Jen Flood. It is completely simple and completely addicting. Enjoy!
4 Roma tomatoes, chopped
2 Tbsp fresh basil, chopped
2 cloves garlic, minced
1/4 cup olive oil
1/4 cup balsamic vinegar
salt and pepper to taste
Optional: 4 Tbsp grated Parmesan cheese
Mix all ingredients together in a bowl and chill. Serve with crostini.
2 days ago