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Black Opera 10 Yr Old Balsamic Vinegar - 250 ml
Item #: VNB100
Our Price: $19.95 $12.00 ends 12/31/2014
 
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Description 

 

Antico Borgo "Opera" 10 Yr Old Balsamic Vinegar is inexpensive enough for every day, yet good enough for company! The extra age really does make a difference.

 

Splash it on fresh berries, over crisp greens or use it in a spectacular vinaigrette.

 

Aged for a minimum of 10 years.

Bottled in Modena, Italy by Antico Borgo

 

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Recipes

Eggplant with Trumpet Royale Mushrooms
Balsamic vinegar adds deep, rich notes to the otherwise mild flavors of eggplant and mushrooms. Like many of our favorite dishes, this recipe uses just a few good ingredients and lets their complementary flavors shine through.
Be sure to use a good quality balsamic vinegar, not a cheap imitation.
It makes all the difference in the world.

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Grilled Wild Mushroom Salad with Black Walnut Vinaigrette
Black walnuts possess an earthy, intense flavor very different from the "tame" flavor of the familiar English walnut. For some, this distinctive flavor is an acquired taste; for others, it's love at first bite.

Given the intense flavor of black walnuts, black walnut oil is much milder in flavor than you might expect. It has a surprisingly rich, buttery texture with complex notes reminiscent of truffle oil. It's robust enough to hold its own with full-flavored ingredients, like wild mushrooms, yet it's never overpowering or cloying.

Add the woodsy flavor of fire-grilled chanterelle mushrooms and the sweetness of ripe pears, and you just might find that this is a salad to remember.
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Morel Sauce III
This recipe was adapted from one printed in Gourmet Magazine in 1995. It was created to use with grilled veal chops, and it's equally delicious with a boneless pork loin. Let your imagination be your guide. It's a luscious, unforgettable sauce.
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Sauteed Duck Foie Gras
The Classic!
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Aged Balsamic Vinaigrette
This is an unbelievably simple and really delicious way in which to enjoy an excellent quality aged balsamic vinegar. The best way to use this recipe is as a beginning. Add your own touches: a splash of lemon juice, freshly grated Parmesan cheese, a dash of Tabasco, some pressed garlic, or a bit of fruit juice.

Make a signature dressing that's truly your own!
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Asparagus and Tuna Salad
Tuna salad like you've never had before. Good enough to serve at a formal or informal luncheon. The asparagus adds the extra crunch and flavor. The sun-dried tomatoes and Dijon vinaigrette made with aged Balsamic vinegar really lifts the tuna salad to new heights.
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Parma Salad
This is a fine use of excellent quality aged balsamic vinegar. This delicious and unusual salad is enhanced by fresh mushrooms, and prosciutto, artichoke hearts, and topped with Parmesan cheese. It is also visually beautiful, making it a perfect salad for a formal lunch or dinner.
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Robert's Instant Salad
This wonderful recipe is adapted from one by Curtis Aikens. It requires practically no work. On a scale of one to ten, one being easy, this rates approximately minus five. On the other hand, with some fresh fruit, cheese and crackers, it makes a lovely light dinner. If you want just a little more substance, throw in some sliced avocado. It also goes very well with cold soup. This yields four servings. Don't forget the wine.
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Warm Goat Cheese Salad with Chile & Chestnuts
An unusual combination in a salad that tastes heavenly. An elegant presentation of deliciousness.
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Balsamic Roasted Carrots
This recipe is adapted from one in Gourmet Magazine. It is a simple variation on caramelized carrots with sugar. The Balsamic vinegar adds a delicate tart note to the sweetness.
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Quinoa Mediterranean
Quinoa, is a delicate, light grain and easy to digest and is higher in protein than most grains. Paired with a light Greek-style dressing, artichoke hearts, Kalamata olives, and Feta, it is a healthy, easy to make and elegant side dish.
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Medallions of Pork with Dried Cherry Sauce
Dried cherries are very high in anti-oxidants, and are thought by many to contain natural pain killers.They make an exquisite sauce to use with pork. Take care not to overcook the pork chops or they will get tough.

Making the stock out of the bones is well worth the effort. The resulting sauce is rich and flavorful, especially when enhanced with cherries and Balsamic vinegar.
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Pork Medallions with Balsamic-Honey Glaze
The mouth-watering smell of this pork tenderloin cooking on the grill is simply impossible to resist. Be sure to make extra...it tastes delicious chilled, sliced and on sandwiches.
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Wild Mushroom & Veal Terrine with Pepper Coulis
Above all else, remember that this dish must be made a day ahead of time. A well made terrine is a fine experience to have - these flavors have been thoroughly combined with one another until they're barely distinguishable. What emerges is another flavor altogether, a combination of all the ingredients that makes a brand new "taste experience." This "taste experience" is only enhanced by the fact that the flavors have been permitted to sit undisturbed overnight - settling in and blending until you have a truly fine creation.
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Sautéed Scallops with Chanterelles and Frisee
This dish is remarkably simple to prepare, and it's special enough to serve for company.

With its combination of colors and textures, this unusual salad looks beautiful on the plate and tastes exotically delicious.

Put the sea scallops in the pan and DON'T MOVE THEM. They'll cook all the way through without being turned over or tossed or messed with in any way. Just make sure that the temperature isn't so high that it burns them.
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Ancho Chile Sauce (Busy Person's Mole)
Mole, perhaps Mexico's most famous sauce, is really a whole family of sauces based on varying proportions of chiles, spices, seeds, nuts, fruits, and chocolate. True moles are too time-consuming to make from scratch, but this simplified sauce uses many classic mole techniques: toasting the chiles and garlic in a hot skillet, soaking and pureeing the chiles, frying the sauce to develop its flavors, but in less than 1/2 the time.
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Basic Vinaigrette
In its simplest, most basic form, a vinaigrette is made of 2 or 3 ingredients - vinegar and oil, of course, and maybe salt and pepper. But you can create an almost infinite variety of vinaigrettes by following a few basic principles and adding or changing the ingredients.


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Vanilla-Infused Vinaigrette
Unusual and surprisingly sophisticated. The vanilla adds a delicious undertone that enhances the usual vinaigrette flavors. Use on fresh salad greens, or as a marinade on chicken breasts.

(Recipe used with permission of Nielsen-Massey Vanillas)
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Strawberries in Balsamic Vinegar & Black Pepper
This is surprisingly delicious and tastes wonderful with vanilla ice cream! The recipe is so easy, it's perfect for Valentine's Day dinner, when you have better things to do than cook complicated dishes! A perfect topping for ice cream, cakes or custards. Add whipped cream and voila, a Chantilly-like dessert.
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Warm Goat Cheese Salad
The ease of preparation of this wonderful salad belies it's visual and gustatory elegance. You can 'whip" this up at a moment's notice and nobody will be the wiser. Perfect as an appetizer or a salad course.
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