This week’s secret ingredient for Friday Foodie Fix is balsamic vinegar. This dark delicious liquid can be used for savory and sweet dishes. Balsamic vinegar is made in and around the areas of Modena and Reggio Emilia and is produced from white Trebbiano grapes. Once cooked, the vinegar is aged for 3-5 years (young), 6-12 years (middle aged), 12 to over 100 years (noble).
Did you know that Marcella Hazan has been credited with starting the balsamic vinegar craze in addition to introducing us to Italian cooking techniques? We have a lot to thank her for. I was lucky enough to meet her daughter in law Lael Hazan at BlogHer Food. We adopted her into our gluten free group and I hope I’ve kept my adoption into the Italian food world. If you get a chance visit her blog, Educated Palate. There is a lot of great food there and a lot to be learned. If you need any help adapting anything to gluten free please let me know.
Please share your recipes here via Mr. Linky.
- Share your recipe title along with your name and blog name. example- Diane@ The WHOLE Gang-Roasted Balsamic Chicken with Figs and Onions.
- Link to your individual post, not your homepage and then link back to this post. This completes the circle and allows your readers to find more recipes using the secret ingredient.
- Include your name and recipe title. Please link back to this post in your recipe post.
Please follow these guidelines so I don’t have to delete your link. Every week some get deleted.
Next week’s secret ingredient is ……………Thyme!
October 29th …..Pepitas
November 5th …..Lentils
November 12th …..Cinnamon
November 19th …..Sage
November 26th …..Thanksgiving Inspired Meals