How to use balsamic vinegar to liven up fall soups and stews

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Use balsamic vinegar to elevate veggies, marinades, stews — and even desserts.

Like fine wine, aged P.G.I. vinegars intended to accentuate beautiful dishes with a raw drizzle cost more. There are many P.G.I. vinegars aged less than 3 years that are accessible and affordable, but once a vinegar is aged 3 plus years, it is considered"aged." The longer it is aged, the more expensive it can cost.

"A premium, high density balsamic with a bolder, more intense flavor such as the Emilio Silver, would be ideal as a final touch to dishes. It only takes a few drops to elevate both savory and sweet dishes such as cheese, strawberries and ice cream," Carandini CEO Stefano Bellei told TODAY."With those, you do a drop or two with Parmigiano Reggiano, salumi, gorgonzola. It's meant to be an accent or a highlight," Benno told TODAY.

Other foods that shine beautifully with a drizzle of aged balsamic, include creamy desserts like fior di latte, hazelnut or pistachio gelato, strawberries or ice creams.

The same preparation can be used across the board for halved or whole Brussels sprouts, carrots, turnips, celery root, beets or carrots.

 

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