May 20, 2013

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Bring some home

Our customers ♥ our balsamic glaze and we ♥ our customers.

Bought a bottle from a local restaurant - best Balsamic we have found. T. Farney, CO
 

We love your Mandarano Balsamic Glaze so much, it is incredible. I could drink it. We have tried it on absolutely everything. My husband loves it too, but I am truly addicted. We are starting to take it out when we go out to eat. What can I say, it is the best!   Bev, RI 
 

I am so THRILLED with the glaze. It has become a staple in the pantry. I expect a long and tasty relationship with you.  W. Brody, Art of Food TV, CA
 

Loving the Balsamic Glaze and have shared it at dinner gatherings with lots of lip-smacking smiles of gastronomic appreciation!  K. Cronin, PA
 

So simple, but such a powerful flavor.  J. Kovaks, NY
 

Your glaze is far superior than any other we have tried.  K Cubalchini, IL
 

Frankly, I don't have time to cook elaborate meals but I like to eat flavorful dishes. This sauce just did it!!! Thanks for your creation!! It makes some of us happy to cook again.  M. LaValvo, CA
 

This is such a wonderful product! Our family and guests just love it. This is my second case! Thank you!  D. Kroska, MN
 

Just wanted to tell you how awesome that balsamic is; just received it the other day and last night used it on our salmon and oven baked sweet potato fries - incredible - could have just sat there and dipped into the entire bottle.  B. Fell, DE
 

My brother in-law hates brussel sprouts. He tried one with your glaze to appease me. His comment, "it even makes brussel sprouts taste good." We also no longer use any steak sauce at our house, best on flank steak.  M. Walsh, MN
 

I've started using it in everything I cook - chicken, tofu, baked potatoes, steak, etc. The sauce is absolutely delicious.... everyone who tries it goes away happy. The flavor of the balsamic with everything else you combined into it makes it very special. S Murray, TN
 

As my daughter puts it, "This stuff is banging on fresh veggies and wild duck!"Edd, CT
 

Your glaze is superb! We have had it on salmon, grilled chicken, and I put it on my strawberries with a touch of really good cream – absolute heaven.  B. Thelander, WA
 

Janet, we love the Balsamic Sauce. It is really great. In fact we would like to give some to friends and to the Chef here at Toscana Country Club. Send us another box of 12, please …  R. Tonkin, OR
 

I really like your Glaze. I’m not a great cook and the glaze makes it easy to “dress-up” my entrées. Makes it look like I really know what I’m doing.  Marcia, IL 
 

We just received our order of your sauce and WOW!!!!...THAT is the same sauce I had on a steak in Modena.  Joe/ Florida
 

Mary and I just used up the last of the balsamic glaze! My gosh that stuff ROCKS!!! I want to buy a case of 12 from you.  M. Wilson, WA 
 

My task now is to spread the word and the glaze!  I. Thompson, CA
 

I'll confirm that Mandarano Balsamic Glaze is great. We use it as a light coating glaze on Calamari. J. Dunlop, FL
 

My Mom got this Friday! I couldn't believe she got this so quick. She loves it and it raving about it to everyone! Thanks for you wonder product and service!  E. Brown
 

 

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Proud Italian Cook: Stuffed Eggplant with Ricotta, Spinach and Artichoke

 

The following post is from Marie at ProudItalianCook.com. She has a wonderful blog with incredible recipes, culture and more!

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stuffed eggplant (7)

Have you ever been inspired by Pinterest? I have, many times.  I needed to cook up three eggplants before they went bad so I checked out Pinterest for a little inspiration, as I was wandering from page to page I saw an eggplant that was stuffed with spinach, ricotta and artichoke, that was it, that was my inspiration! The original recipe that was pinned had honey in it, I didn’t want to use honey but was inspired to make mine more Italian style, so that’s exactly what I did.

stuffed eggplant (9)

I started out by cutting my eggplant lengthwise then carefully scooping out the middle leaving a small border all the way around the eggplant half. Drizzled the inside with olive oil, salt and pepper, did the same with the scooped out eggplant, placed them all on a baking sheet in a preheated 400 degree oven until tender and cooked through.

When the eggplant was finished cooking I removed it from the oven to cool down. On another baking sheet I placed one 12oz bag of frozen artichoke hearts, courtesy of Trader Joe’s (which I have in my freezer at all times) a shallot and 3 minced garlic cloves, drizzled everything with olive oil, salt and pepper. Roasted in the 400 degree oven until artichokes defrosted and became tender.

I then placed everything into a big bowl, the artichoke mixture, the scooped out cooked eggplant, 1 heaping cup of ricotta cheese, 1 chopped roasted red pepper, 1 cup of fresh chopped baby spinach, a heaping 1/2 cup of grated romano cheese, chopped parsley and basil.

Pile high the mixture into the scooped out portion of the eggplant and place back into the 400 oven until ricotta is heated through, about 15 minutes.

For a finishing touch I drizzled a rich balsamic glaze all over the stuffed eggplant which just intensified all the flavors even more so!

We had this as our main course served with soup and salad, but it would also be great as a side. Enjoy!

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Tony Mandarano
Tony Mandarano

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