The following recipe is a guest post from one of our wonderful guest bloggers, Anna Savino. Anna is a Californian expat living in Piemonte, Italy. She works as a travel planner, English teacher and collaborates with a well known Barolo producer. For more fun stories about Piemontese life we recommend you follow her blog. Enjoy!
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!
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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 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.