2023-08-02 03:00:28
Perhaps these two sentences by Mario Pecoraro best describe Aceto balsamico. “Never say vinegar to him. He has nothing to do with that.” The Vorarlberger living in Klosterneuburg with Italian grandparents usually quickly grabs the attention of his listeners. Because what else should the dark brown, viscous, oily condiment be?
Info
Four grams of acetic acid
may contain a maximum of 100 ml finished balsamic vinegar
Two-thirds
According to the Austrian Food Code, each of the five barrels in a battery of barrels may be filled. This leaves enough air space for fermentation
There are two types
With the Aceto balsamico industriale, wine vinegar is colored dark with caramel color and glucose is added. The Aceto balsamico tradizionale is made using traditional methods
It is a product that takes time. The fermentation process for the premium product from their balsamic vinegar factory takes fifteen years „Pecoraro vinegar cellar“. Before the natural fermentation process can start, pure grape juice is boiled down to a third for forty hours. This “Mosto Cotto” moves according to a sophisticated system through a battery of five barrels of different sizes and made of different types of wood. Exactly when and how much can be taken from which barrel is “the big science,” says Pecoraro. The price has nothing to do with supermarket products. There is more awareness of a handcrafted, aged product than there used to be.”
His father, who studied in Modena, the real home of Aceto balsamico, started around thirty years ago. He was so fascinated by the old balsamic vinegar tradition that the hobby became a family business. When it comes to using long-aged tradizional balsamic vinegar, he advises not to heat it, but to enjoy it neat – and he recommends restraint. This is how the special, fine balance between acidity and sweetness comes into its own. “It is best used as a noble spice. The balsamic vinegar should also be allowed to be the star.”
Venison carpaccio with foie gras
© Image: Pecoraro Acetaia
Recipe: Venison carpaccio with foie gras
Preparation: 10 minutes
Preparation: 60 minutes, including freezing time
Servings: 2-3
300 g venison fillet
100 g Gänseleber
2 tablespoons balsamic vinegar 9 years
3 tbsp peanut oil
flower of salt
pepper from the grinder
8 black walnuts pickled
Cut the venison fillet lengthways to 1 cm, unfold and flatten a little. Clean the goose liver, pass through a fine sieve, spread over the fillet and roll up, wrap in cling film and freeze. Cut the frozen fillet into slices regarding 3 mm thick using the food processor Mix together the balsamic vinegar and peanut oil. Brush fillets with marinade, salt and pepper. Garnish with pickled walnuts
Basil curd mousse with balsamic strawberries
© Bild: Getty Images/iStockphoto/OxanaNigmatulina/iStockphoto
Recipe: Basil Curd Mousse with Balsamic Strawberries
Preparation: 10 minutes
Preparation: 200 minutes, including cooling time
Servings: 4
3 sheets of gelatin
200 g whipped cream
2 limes squeezed and grated zest
50 g powdered sugar
8 sprigs of basil
250 g Magertopfen
150 ml industrial balsamic vinegar, e.g. B. from the supermarket
150 ml red wine
90 grams of sugar
500 g strawberries cut into pieces
Soak the gelatine in cold water. Beat the whipped cream until stiff. Heat the lime juice, zest and icing sugar in a water bath while stirring constantly. Dissolve the gelatine in it and let it cool down a bit. Puree the basil, curd cheese and lime-gelatine mixture in a tall container. Pour the mixture into a bowl and carefully fold in the whipped cream. Pour the mousse into portion molds (e.g. yoghurt cups) and chill for regarding three hours. Reduce the balsamic vinegar, sugar and red wine to a third. Allow to cool Briefly dip the mousse molds into hot water and turn out onto plates. Decorate with the strawberries and serve with the balsamic reduction
Ingredients per 100g
Calorific value: 88 kcal
Egg white: 0.5g
Carbohydrates: 17 g of which sugar 15 g
Fett: 0 g
Dietary fiber: 0 g
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