Seven Barrels Traditionale Aged Balsamic Vinegar | 12.7 Ounces | Wooden Barrel Aged Gourmet Balsamic Vinegar | Great for Salad Dressings, Steaks, and Pairing with our EVOO Infused Olive Oils! Traditionale 1 Count (Pack of 1)

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Seven Barrels Traditionale Aged Balsamic Vinegar | 12.7 Ounces | Wooden Barrel Aged Gourmet Balsamic Vinegar | Great for Salad Dressings, Steaks, and Pairing with our EVOO Infused Olive Oils! Traditionale 1 Count (Pack of 1)

Regular Price: US$95.00

Special Price US$74.99

Availability: In stock

Supplier: Seven Barrels

Category: Grocery & Gourmet Food Pantry Staples & Cooking Ingredients Pantry Staples Cooking & Baking Cooking Oils & Vinegars & Sprays Oils Olive

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Traditionale Aged Balsamic Vinegar

Using a time-honored Italian process discovered over one thousand years ago in Modena, our handcrafted, barrel-aged Traditionale embodies all one could hope for when seeking a premium Balsamic.

Used alone or combined with any Seven Barrels EVOO, Traditionale is rich, delectable and very versatile.

Gourmet Aged Balsamic Vinegar | Modena, ITALY

Roast mushrooms with spinach. ricotta, with Traditionale Balsamic

Instructions

Preheat oven to 400 degrees. Line a baking tray with baking paper. Place mushrooms on prepared tray. Drizzle lightly with olive oil. Roast for 20-25 minutes or until mushrooms are golden and tender.
Meanwhile, process parsley, pepitas, rind, grated parmesan and 40g spinach in a small food processor until finely chopped. Add ricotta. Process until well combined. Season.
Spread pesto over top of mushrooms. Roast for a further 5 minutes. Combine capsicum, peas, chickpeas and remaining spinach in a bowl. Drizzle with vinegar. Toss to combine.
Divide salad and mushrooms among plates. Top with shaved parmesan enjoy!

Featuring: Traditionale Balsamic and White Truffle EVOO

Ingredients

8 large field mushrooms, wiped clean
1/2 cup fresh continental parsley leaves, lightly packed
2 tbsp pepitas
2 tbsp White Truffle EVOO
1 tsp lemon rind, finely grated
2 tbsp parmesan, finely grated

1/2 cup baby spinach leaves
1/2 cup fresh ricotta
1/2 cup chargrilled red capsicum, sliced
1/2 cup sugar snap peas, trimmed, sliced
1 1/2 cup can chickpeas, rinsed, drained
2 tsp Tradtionale balsamic vinegar
Shaved parmesan, to serve


The story begins with Trebbiano grapes grown in and around Modena and Reggio Emila, Italy - the only places in the world where Balsamic Vinegar is made.	True Balsamic Vinegar like Seven Barrels, is aged for many years using a method requiring the vinegar to be moved through a series of seven barrels of decreasing size.	Along with straight from the barrel Balsamic, we infuse a selection of our vinegar with the finest fruits, herbs, and essences to create a new and exciting taste experience.