Recipes include: BALSAMIC VINEGAR STEAK (Filetto al Aceto Balsamico) Traditional balsamic vinegar of Modena is a highly praised and expensive condiment made only in Emilia-Romagna. Made from grape must (the byproducts of the pressed grapes) and aged at least 12 years, this specific ingredient is regulated by the Italian government. Most recipes use regular balsamic vinegar of Modena, which is a variety of balsamic vin- egar that is much cheaper and with far less stringent regulations (see Choosing Quality Ingredients, page xx). PREP TIME: 5 MINUTES // COOK TIME: 8 MINUTES // YIELD: 4 SERVINGS 1. In a small bowl, mix the balsamic vinegar, oil, parsley, and garlic. Brush 4 steaks with the marinade, and season with salt and pepper. 2. In a large skillet over medium heat, heat 1 tablespoon of extra-virgin olive oil. When the oil is hot, add the steaks to the pan, reserving the remaining marinade. Cook the steaks to desired doneness, 3 to 4 minutes per side for medium-rare. 3. Once cooked, remove the steaks from the pan and place them on a plate, covering them with aluminum foil. 4. Add the leftover marinade to the hot pan, cook for 2 to 3 minutes, until the marinade is reduced by half. Uncover the steaks and pour the reduced glaze on top. > 30 MINuTES OR LESS > FAMILY FRIENDLY > DAIRY FREE 1/2 cup balsamic vinegar 1/4 cup olive oil, plus 1 table- spoon, divided 1 teaspoon fresh pars- ley, chopped 2 garlic cloves, minced Salt, Freshly ground black pepper 4 (5-ounce) boneless ribeye steaks, such as Delmonico
✔ Author(s): Francesca Montillo
✔ Title: The 5-Ingredient Italian Cookbook: 101 Regional Classics Made Simple
✔ Rating : 4.6 out of 5 base on (492 reviews)
✔ ISBN-10: 1641523077
✔ Language: English
✔ Format ebook: PDF, EPUB, Kindle, Audio, HTML and MOBI
✔ Device compatibles: Android, iOS, PC and Amazon Kindle
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