Mandarano Balsamic Recipe Blog

Balsamic and Sun-Dried Tomato Conchiglie

Balsamic and Sun-Dried Tomato Conchiglie

 

 

  • Ingredients:
  • 8 ounces conchiglie rigate (shell pasta)
  • 3 tablespoons extra virgin olive oil
  • 1/3 cup onion, finely chopped
  • 4 cloves garlic, very finely chopped
  • 1/2 cup low sodium chicken broth
  • 1-1/2 tablespoons tomato paste
  • 3 ounces julienne-cut sun-dried tomatoes
  • 1-1/2 to 2 tablespoons Mandanaro Balsamic Sauce (see notes)
  • Salt and freshly ground black pepper
  • 1/3 cup chiffonade of fresh basil

 

 

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Proud Italian Cook: Grilled Potato and Asparagus Napoleon

 

Ingredients

  • Amounts will vary depending on how many you will be making and whether you have a 2 or 3 high stack. This will be a guideline.
  • I used large baking potatoes which need to be precooked until tender but not mushy. You could either steam, boil or bake After they are cooked cut off the ends and make 1/2 inch slices. Brush slices with olive oil then finish cooking on grill for a few minutes. Be sure to get some nice grill marks!
  • Asparagus, pre grilled and cut into 1 inch pieces
  • Goat cheese log, cut into rounds
  • Red pepper slices, pre grilled
  • Nicoise olives and balsamic glaze for finish
  • Light vinaigrette or fresh lemon olive oil dressing

Instructions

  1. Have everything ready for assembly,
  2. Potato* goat cheese round* red pepper slice* asparagus pieces* a few olives.
  3. Drizzle layer with either a light vinaigrette or fresh lemon and olive oil dressing.
  4. Repeat!
  5. When napoleon is made, garnish with more dressing, olives, asparagus pieces and a healthy swirl of luscious balsamic glaze around the plate.
  6. better served either slightly warm or room temperature.

 

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

 

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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Proud Italian Cook: Chicken Parmesan Meatloaf


 

Ingredients:
  • I used ground turkey and it was a little over a pound but you can also replace with ground chicken
  • 2 finely chopped garlic cloves
  • 1/2 chopped onion
  • 2 eggs
  • panko crumbs, enough to just soak up the moisture
  • 1/2 cup marinara sauce, homemade preferred, additional for top and to serve with.
  • 3/4 cup of small cubed asiago cheese
  • a handful of grated romano cheese
  • fresh chopped basil and parsley
  • s&p, of course
  • Mix everything together and form into a loaf on a sprayed baking sheet. Bake at 375 for around 1 hour. Last 20 minutes spoon marinara over top and place fresh mozzarella slices over it. Garnish with fresh basil.

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Proud Italian Cook: Caprese Ravioli with Roasted Tomato Pesto Sauce

For a very quick sauce you can take some good store bought pesto like I did, add in a few of those extra roasted tomatoes you have, and a little lemon zest for freshness, mix together and spoon it all over! And if that’s not enough, drizzle your plates beforehand with the best balsamic glaze you can find, here’s mine.  Oh My!

 

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Proud Italian Cook: Balsamic reduced to perfection!

 

Recently I was asked if I wanted to do a product review for Mandarano Balsamic Glaze & Saucethe company produces and bottles entirely out of Modena, Italy using authentic regional grapes along with an award winning 400-year old family recipe, of course I said yes, and I’m so glad I did! The intense thick, rich, sweet yet sour flavor that comes through enhances everything you use it on, and I mean everything! I would highly recommend it!

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