Balsamic Vinegar

Balsamic vinegar is not found in the same condition as the balsamic vinegar in the states. The traditional balsamic vinegar is a syrupy consistency with so much intense flavor, the necessary amount to use is only drops. The price of the vinegar increases with the amount of years aged, beginning with 12 years and continuing until 50+ years.

Although the traditional balsamic vinegar is the true vinegar, these next few recipes just call for the basic balsamic vinegar dound in the every local grocery store.

Filetto Di Maiale Con Aceto Basalmico E Salsa Ai Porri
Pork Fillet with Balsamic Vinegar and Leek Sauce

Ingredients:
pork fillet 800 grams
leeks 400 grams
vegetable stock 100 grams
sugar 30 grams
balsamic vinegar 100 grams
béchamel sauce 200 grams
carrots 120 grams
lard 120 grams
raisins 20 grams
butter

Clean the fillet (cut off the white skin and remove big chunks of fat). Cut the fillet into two inch thick circles. Wrap the clean and cut fillet with lard (sliced) and tie up. Brown the pork over a high flame, add salt and pepper and drench with balsamic vinegar. Remove the cooked pork pieces and put the sauce left in the pan aside.
Finely slice the leeks and saute them with some butter, sprinkle with the sugar and cook 5 minutes over medium/low heat. Make a béchamel sauce and pass through a food mill together with the cooked leeks, keep warm. Cook the carrots (3 inch long pieces, cut in eighths with now peel) in butter and add the raisins, salt and pepper halfway through the cooking time. Cook until soft but still consisting a CRUNCH.
Pour some leek sauce on a plate and place the fillet in the center with some of the balsamic vinegar sauce on top and then place the carrots in a semicircle around the fillet. Serve warm.






Gelato Fiodilatte
Vanilla Gelato

Ingredients:
milk 450 grams
sugar 180 grams
fresh cream 200 grams
vanilla bean

In a bowl, melt the sugar with a little milk, add the remaining milk after the sugar has melted, then add the fresh cream, and vanilla (slice the bean in half and scrape out the seeds, put the seeds and skin in the milk). Mix well. Run the milk mixture through a strain to not have the beans and skin in the ice cream. Put the strained mixture into an ice cream machine and let run until it has became the desired ice cream texture you would like.


Salsa All'Aceto Balsamico
Balsamic Vinegar Sauce

Put on-top of the vanilla gelato.

Ingredients:
sugar 100 grams
water 50 grams
lemon juice 1 drop
heavy cream 200 grams
balsamic vinegar 400 ml

Place the sugar and the water in a small pan and boil, DO NOT STIR, until a lightly colored carmel forms. On low heat add the balsamic vinegar and lemon juice and take off the heat. Cover the pan and wait a few minutes (until the carmel begins to melt again, about 10 minutes, and it is not necessary to stir). After, add the heavy cream and bring to a low boil until the volume as reduced by half.