Author: Sandra, TheFoodieAffair.com
A few weeks ago a representative of Mandarano Balsamic asked if I would like to sample their balsamic glaze and sauce. I was so pleased to try this family recipe!
Are you familiar with balsamic glaze? Balsamic glaze is the finishing touch of flavor added to a dish. You may have seen it used at restaurants. A popular use for the sauce is to drizzle it on caprese salads; mozzarella cheese, tomatoes and basil appetizer, but it can be added to so many more dishes! Top it on any type of meat, fruit, vegetable, and even ice cream!
I played around with different foods and made a couple of appetizers with it, but decided to share a main dish, Pork Medallions and Peach Chutney topped with Mandarano Balsamic Glaze & Sauce. Sounds kind of fancy, right? Don’t let the title intimidate you. This dish is lovely to share with guests, and also simple to make for your family during a busy week.
The texture of the crispy coating on the pork combined with the soft peach chutney is a perfect invitation for a balsamic sauce. The medley is simply out of this world!
Bottled in Modena, Italy home of some of the world’s best quality aged balsamic vinegar, this thick sauce touches your palate with a rich tang, nicely balanced with sweet undertones.
Savor the moment, seriously.
Take a close look at the recipe. It’s very easy to make, and my family loved it!
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The following recipe comes courtesy of Nicole from MyLoveForCooking.com. We highly suggest you follow Nicole and read her blog. She is an amazingly creative cook with a great eye for photography!
This is a far reaching idea I know. I was approached by Mandarano to try out their Balsamic Glaze and Sauce and come up with a recipe using it to share with all of you. I was really excited and honored for them to contact me to highlight their product. To be honest I have never really cooked with a sauce like this before. I have of course seen plenty of recipes that used this type of ingredient and was very happy to try it out. Although I know there are many tried and true delicious ways to use it that I have ordered in restaurants or seen on TV I was determined to think of something unique.
Even after 8 years of living in Piemonte Italy, I am still surprised by exhilarating new food and wine experiences daily. At our friend's wedding this Saturday, we started talking to the father of the bride, a truffle hunter in the area. He got so excited telling us about his recent finds, that he left the ceremony to go home and bring us more than 1 kilo of fresh black summer truffles! La dolce vita!