Chefs Reserve Balsamic Vinegar

$18.95

Size

375ml

500ml

$18.95

Our Chef’s Reserve Balsamic vinegar is made from traditional Italian methods in producing a uniquely sweet and flavorful balsamic. Our competitors offering this product often reference various trivial rating systems for this style of balsamic implying 18 or 25 years of aging. The honest and relevant measure is really density which is 1.28. Our Chef’s Reserve Balsamic vinegar is made from selected Trebbiano and Lambrusco grapes. Using commercial production methods, high percentage Grape Must (cooked and concentrated) and aged vinegar undergo a slow and long maturation in oak barrels. The final product is a dense, sweet and sour taste with a fruity bouquet. Produced in Modena,Italy.

Density: 1.28

Gluten Free. GMO Free. May contain sulfites.

Recipe to try

Mushroom & Spinach Crunchy Lettuce Cups with Chefs Reserve Balsamic Vinegar

Serves: 4

Ingredients

2 tablespoons Chefs Reserve Balsamic Vinegar
1 tablespoon Arbequina Extra Virgin Olive Oil
⅛ teaspoon Black Peppercorn Ground Fine
2 cups sliced mushrooms
2 cups baby spinach
1 tablespoon neutral cooking oil
1 cup cooked brown rice
1 can (15 oz) chickpeas, drained and rinsed
8 large lettuce leaves, washed and dried
¼ cup chopped roasted peanuts

Method

Whisk the featured balsamic with the olive oil and black pepper.
Heat the neutral oil in a large skillet over medium heat. Add sliced mushrooms. Cook for 3 minutes, then add ¼ cup water, cover and cook for 8–15 minutes, until tender. Uncover to evaporate excess water. Stir in baby spinach and cook until wilted.
Stir in the cooked rice, chickpeas and seasoning mixture and heat through. Let cool slightly.
Spoon into the lettuce leaves and top with peanuts. Serve immediately.