I recently received this lovely bottle of Fiore Dark Chocolate Balsamic Vinegar as a gift. During my recipe research I found that balsamic vinegar is often paired with strawberries. I took full advantage of this common pairing for the dessert I chose to make. I wanted to explore the full range of flavors that can be inspired by balsamic vinegar, so I also made a savory dish of penne with beef and arugula.
Strawberries Over Vanilla Ice Cream with Dark Chocolate Balsamic Vinegar Reduction
2 pints strawberries chopped
2 tablespoons sugar
2 tablespoons dark chocolate balsamic vinegar
1/4 teaspoon to a few grinds black pepper
3/4 cup dark chocolate balsamic vinegar
Introducing our cast of characters!
1. Chop your strawberries.
2. Add your sugar, balsamic, and a few grinds of black pepper.
3. Mix well. Make sure the strawberries are well blended with the other ingredients. Place in the fridge to rest. Stir periodically while cooking your dinner. This also gives you an excellent opportunity to test out your new strawberry mixture.
4. Pour your 3/4 cup of dark chocolate balsamic vinegar into a small sauce pan and simmer until reduced by half. It took me about 20 minutes. Keep stirring and make sure the vinegar doesn’t burn.
When it is done the reduction should coat the spatula. As it cools the density will increase. When I was done with the reduction process the chocolate content had all floated to the surface so I had to fold it back in. Move the reduction into a serving vessel and set aside.
And now for dinner…
recipe by Giada de Laurentiis
1 garlic clove, minced
3/4 cup extra-virgin olive oil, plus 3 tablespoons
1 pound penne pasta
1/4 cup balsamic vinegar
2 tablespoons Dijon mustard
1/2 teaspoon salt, plus more for steak and pasta water
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh parsley leaves
2 cups arugula