Harvey Nichols Balsamic Vinegar

Description: Perfect balance of sweetness and acidity to drizzle with oil over salads or add to meat stock. One of the best ways of ... more

Harvey Nichols Balsamic Vinegar ... appreciating Balsamic Vinegar is to break chunks of Parmigiano Reggiano onto a plate and gently drip the Balsamic Vinegar onto each piece. This makes a fantastic pre-dinner appetiser

Newest Review: ... My favourite is get 1/4 cup of olive oil put it in a bowl a few drops of Balsamic Vinegar, just a few drops and some ... more

... ciabatta bread from your local supermarket (French bread would do, but it's not as soft) cut the bread into slices and dip it in, beautifully tangy taste, good for all occasions. The next one is the marinated veggies, to make grilled vegetables. Two spoons of the vinegar, bit of garlic, quarter a cup of olive oil, bit of lemon juice if you want, and a few chopped herbs then add the vegetables. Sweet potatoes are fun, carrots, celery, courgettes, aubergine, whatever you like. Put it all in a big bowl, shake it around and lea...more

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Harvey Nichols Balsamic Vinegar: The magic things you can do with Balsamic Vinegar (425 words)
by - written on 10/09/01 (Very useful, 686 readings)
Rating:

It was not known how Balsamic vinegar was born, the first written documents about it date back to 1046 when it was given as a present by Marquess Bonifacio to the King and future Emperor Enrico II of Franconia. It was originally used a lot for medicinal purposes, for treating the plague, but I would not advice it for such conditions, and would prefer you consult a doctor. So how is it made? A bit of the musts of grapes, a few bacteria, stick it in a barrel for a while and voila, vegetarian as far as I know unless you don't eat bacteria (being a lacto I'm OK) So what does it taste like? Well that depends. It's like ... Read the complete review

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