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Black Opera 10 Yr Old Balsamic Vinegar - 250 ml
Item #: VNB100
Our Price: $19.95 $12.00 ends 4/1/2015
 
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85 units available

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

 

 

Find delicious recipes, visit the Earthy Delights Blog!

Recipes

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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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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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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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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Wild Rice & Chanterelle Salad with Dried Cherries
A salad filled with tasty morsels and crunchy tidbits that is elegant and visually pleasing. It takes a few extra steps but the result is magnificent and unforgettable!
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Grilled Veal Chops with Morel Sauce
Tender, young veal chops paired beautifully with morels, fresh from the wild...a mouth-watering combination! These chops should be slightly pink and wonderfully juicy. The recipe is adapted from one in Gourmet Magazine, May 1995.
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