Balsamic Vinegar is made in Vignola, which is located in the province of Modena, using only the must of sunkissed and naturally sweet grapes, grown exclusively on the vineyards of Trebbiano, Lambrusco and Sangiovese.
Use it:
with Carli Extra Virgin Olive Oil “Delicato” and make light vinaigrettes that will enhance the flavour of cooked or raw vegetables;
to deglaze the pan used for cooking red or white meat;
to reinforce the flavour of your sauces;
to prepare marinades that will flavour all your dishes.
To avoid weakening its aromatic effect, add Carli Balsamic Vinegar as a final touch.
Ingredients (for 4 persons): slices of beef fillet, 1 tablespoon of flour, 5 tablespoons of Extra Virgin Olive Oil, 2 tablespoons of Carli Balsamic Vinegar, 3 thinly sliced shallots, salt and pepper.
Time required:
5 minutes preparation time + 9 minutes cooking time
Preparation:
Season the fillets with salt and pepper then roll in flour. Pour half of the oil into a frying pan and brown the shallots for 5 minutes. Put to one side. Brown the meat for 2 minutes on each side using the remainder of the oil. Place the fillets on a dish and deglaze the pan with the balsamic vinegar. Allow to gently caramelize and add the shallots. Pour this sauce on to the meat and serve immediately with polenta or gnocchi.
Delivery free of charge for each order with a minimum of £ 40,00. Less than £ 40,00, £ 7,00 for forwarding charges.
