The quick and easy recipe to prepare balsamic cream at home with Balsamic Vinegar of Modena PGI: find out how to make the perfect glaze to season your dishes and make them special.

 

A CREAM WITH AN INIMITABLE “BALSAMIC” TASTE

Sometimes behind a noblest taste there are few, simple ingredients combined with their purity. This is also the case of the refined balsamic glaze, the result of the union between balsamic vinegar of Modena PGI, red wine and sugar. The result is a full-bodied sauce with an intense sweet and sour taste, ideal for enriching the taste – and enhancing the appearance – of many dishes.

It is not simply “another version” of balsamic vinegar: it is an intense, modern cream with an unique aroma, the final touch of an artist who wants to make his work a true work of art, even if it is for the palate. Ideal for seasoning even the simplest dish with a sweet and sour note, it will elevate every recipe and surprise your guests with its strong and modern character.

HOW TO MAKE BALSAMIC CREAM SAUCE 

INGREDIENTS:

• white or cane sugar: 50 g
• red wine: 1 glass
• Varvello Linea Oro Balsamic Vinegar of Modena PGI: 1 glass

METHOD:

1. In a saucepan (preferably non-stick) pour the balsamic vinegar and red wine, add a teaspoon of water, sugar and put on low flame to melt it, stirring with a whisk or a wooden spoon.
2. Bring to a boil over medium heat and simmer for 10 minutes.
3. Lower the heat to low and allow the liquid to thicken according to how much dense you prefer it. For optimal results, at the end of cooking the liquid should have been reduced by half compared to its initial volume.
4. Once you have obtained the desired consistency and appearance, let it cool and use as a condiment to taste.

VARIATIONS OF BALSAMIC GLAZE:

To give even more body to the glaze, let it rest in the refrigerator for 24 hours (for example in a squeezable tube made of PET material) and then use it as a garnish.

To reduce the cooking time and to obtain an even more creamy sauce, ideal for seasoning and decorating dishes, you can add 15 g of starch (a choice of potato or corn starch), and mix well in the glass of wine before cooking.  In this way the full-bodied consistency will be obtained in less time.

If you love intense and spicy aromas, try adding a teaspoon of honey or aromas such as cloves, cinnamon or juniper berries at the beginning of the preparation.

 

HOW TO STORE AT HOME

The balsamic glaze can be prepared in abundance and then stored in the refrigerator for several weeks. The basic ingredients, all long-keeping, guarantee an excellent duration of the glaze, if stored properly in the fridge, for example in airtight containers.

 

FROM THE GREAT CLASSICS TO THE BOLDEST, HERE ARE ALL THE PAIRINGS OF BALSAMIC GLAZE

Versatile, palatable and tasty: a glaze like this can only go with everything! It is an element with a lot of potential that should never be missed from the kitchen, easy to use and extremely adaptable. In fact, the combinations are almost infinite: from the more classic ones like meat, cheese and vegetables, to the more daring ones like pizza, red fruits or ice cream! 

If you are traditional, try the most delightful combinations with fish, baked vegetables or boiled potatoes, but if you love to dare more creative combinations, experience the sweet and sour panache of balsamic cream on fries, bruschetta and, also on meringues and sorbets at the end of the meal. 

In addition to the flavours, the balsamic glaze will also give an edge to the appearance of your dishes, thanks to its characteristic density and its elegant and refined colour. This sauce is ideal for garnishing and decorating any course and, without necessarily being a great chef, you will be able to create a trendy and sophisticated atmosphere at the table. 

It is much more than a simple dressing: this balsamic glaze will be the real touch of class to elevate your every dish, and will give a modern tone to even the most traditional recipes!

 

THE BALSAMIC GLAZE SIGNED BY VARVELLO

You don’t have time to prepare a glaze with balsamic vinegar but you don’t want to give up a quality glaze to season and decorate your dishes? 

The solution is GLAZE-CREAM CONDIRÈ, the glaze based on Balsamic Vinegar PGI by Varvello.
Excellent ingredients, full and refined taste, texture, aromas and imagination: this sweet and sour glaze has all the numbers to stimulate any chef’s ability – but also everyday cooks – in finding combinations as daring as they are exquisite and in creating refined decorations. 

The floral notes of the Sangiovese grape give this glaze a harmonious balance between taste and acidity, typical of Balsamic Vinegar of Modena PGI. 

In haute cuisine as well as in the home kitchen, the Glaze-Cream Condirè is a precious help for cooking elegant and fragrant dishes, as well as for embellishing them with impressive toppings. 

The Glaze-Cream Condirè of the Alta Gamma line is excellent for garnishing and flavoring risotto, grilled vegetables and meat, but it also goes perfectly with cheeses, fruit, ice creams and sorbets at the end of a meal. Finally, for the most daring and creative palates, Glaze-Cream Condirè is also available in the stronger peppermint flavor typical of Pancalieri and in the following aromas: Chilli, Strawberry, Lemon, Basil, Truffle, Raspberry, Orange, Fig, Apple, Soy. Without any added sugars and dyes. 

The Glaze-Cream Condirè and other Varvello Alta Gamma line can also be found in the Eataly stores.