Balsamic Vinaigrette

Cuore DI Reggio Gusto D'Emilia 'Golden Seal'
At Least 100 Years Old
100ml
Price: $235.00

100ml bottle

Inspected and controlled by the Consorzio that analysed the organoleptic characteristics.

Centuries ago, it was created as a medicinal balsam for the exclusive use of kings and emperors. Today it has found its place in the kitchen as a product of excellence, it heightens the flavours and enriches every dish, from the most simple ones such as salads and raw vegetables, to the most refined dishes such as filled pastas or meats.

The "Gold Seal" is not to be used as a dressing, but almost exclusively at the end of a meal.

It is an extraordinary and complex product, wuth rich and harmonious fragrances which tend more to the sweet than to the sour, with a noble, persuasive and persisten structure.

It is suitable for strong, well-flavoured and spicy cheeses, for fruit salads with fruits of the forest, strawberries or cherries, for custard cream and ice-cream, for panettone or strudel, but above all it is a real elixir to be sipped from a spoon or drunk from a small glass at the end of the meal.

Ciao

Vinaigrette Salad Dressing

Makes about 1 cup (Time: 10 minutes)

3/4 cup extra virgin olive oil
5 tablespoons or more good wine vinegar
Salt and freshly ground black pepper
1 heaping teaspoon Dijon mustard
1 large shallot (about 1 ounce), peeled and cut into chunks

Combine all ingredients except the shallot in a blender and turn the machine on; a creamy emulsion will form within 30 seconds. Taste and add more vinegar, a teaspoon or two at a time, until the balance tastes right to you.

Add the shallot and turn the machine on and off a few times until the shallot is minced within the dressing. Taste and adjust seasoning and serve. (This is best made fresh but will keep, refrigerated, for a few days; bring back to room temperature and whisk briefly before using).

Italian Pasta salad

Ingredients:

Tri-Colored Pasta (Fussilli) (1 box/bag) – Cook according to package directions (al dente)
Black Pitted Olives (2 cans small size olives - drained)
Green Pimento Olives (1 jar - small size olives - drained)
Sweet Roasted Peppers (1 jar – drained & cut into smaller julienne pieces)
Chick Peas (2 cans – drained)
Marinated Artichokes (2 jars – drained)
Marinated Mushrooms (2 jars – drained)
Julienne Carrots (1 cup)
Fresh Broccoli Florets (2 bunches)
Frozen Peas (1 bag/box – do not thaw or cook) – just add to pasta when mixing ingredients.

Italian House Dressing

2 cups extra virgin olive oil
1 cup red wine vinegar
pinch salt
1 tsp. black pepper
1 tsp. garlic powder
1/4 tsp. oregano
1/4 tsp. parsley flakes or handful of chopped fresh parsley
1 lemon - squeeze & juice

Whisk and blend all dressing ingredients. Pour mixture over Pasta Salad ingredients, toss and refrigerate.
Pasta Salad can be served cold or warm.

Cauliflower Fennel Salad

Ingredients:

1 large head cauliflower, cut into florets
1 large fennel bulb, rinsed and sliced
1 cup pitted olives (fresh/can/jar)
1/2 cup extra virgin olive oil
1 lemon (juiced)
Kosher salt and freshly ground black pepper, to taste

Directions:

Bring a large pot of water to a boil. Add the cauliflower and cook for two to three minutes. Drain and immediately run cold water all over the cauliflower. Drain well. Chill the cauliflower.
Place the cauliflower in a fancy serving bowl. Add the remaining ingredients and toss well.

Serves six.