Recipes — balsamic RSS



Wild-Copper River Balsamic Glazed Salmon

Wild-Copper River Balsamic Glazed Salmon                                                                              Cooking Time : 14-20 minutes Ingredients:       6 (5 ounce) Wild Salmon fillets 4 cloves garlic, minced 1 tablespoon white wine 1 tablespoon honey 1/3 cup Bella Nonnas Aged Traditional Balsamic Vinegar 4 teaspoons Dijon mustard Salt and pepper to taste 1 tablespoon chopped fresh oregano 2 Tablespoons of Bella Nonnas Ultra Premium EVOO Cooking Instructions: Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil, and brush with EVOO. Coat a small saucepan with EVOO. Over medium...

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Cranberry-Pear Balsamic Glazed Butternut Squash with Rosemary

Ingredients: 3 cups butternut squash peeled, seeded and diced into 1" pieces  1/3 cup Bella Nonnas Cranberry-Pear White Balsamic Vinegar 1 tablespoon Bella Nonnas Ultra Premium EVOO 3" sprig fresh rosemary, leaves stripped from stem and roughly chopped Sea salt & fresh cracked pepper to taste Cooking Instructions: Preheat the oven to 375. In a large bowl whisk the olive oil and balsamic together until thoroughly combined. Add the rosemary and squash and toss to coat. In a large roasting pan lined with parchment, arrange the squash in a single layer, drizzling with any remaining marinade. Sprinkle liberally with sea salt and fresh ground pepper. Roast the squash for 30-35 minutes, stirring a few times until golden brown and caramelized. Adjust seasoning and...

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Grilled Radicchio & Romaine with Shaved Pecorino Romano

Ingredients: 1/3 cup Bella Nonnas Ultra Premium EVOO 1/4 cup Bella Nonnas Tarragon White Balsamic Vinegar 6 garlic cloves, chopped 1/2 teaspoon dried crushed red pepper 4 large heads of radicchio, each quartered through core end 1 cup Pecorino Romano cheese shavings Cooking Instructions: Whisk olive oil, vinegar, garlic, and crushed red pepper in large bowl. Add radicchio and toss to coat. Marinate 15 minutes. Prepare grill (medium heat). Drain marinade into small bowl. Place radicchio and romaine on grill; sprinkle with sea salt and fresh cracked pepper. Grill until edges are crisp and slightly charred, turning occasionally, about 6 minutes. Transfer to serving platter. Drizzle with reserved marinade and sprinkle with cheese shavings. Cooking Time : 6 min Servings : 6-8

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Tomato Jam

Ingredients: 1 1/2 pounds small whole sweet tomatoes such as cherry or grape 1 large red onion, sliced thin 1 red bell pepper or several smaller sweet red peppers such as Marconi, sliced thin or halved if smaller 8 large garlic cloves 2" sprig fresh rosemary, leaves only, stem discarded (optional) 1/2 cup Bella Nonnas Ultra Premium EVOO 1/3 cup crisp, good quality white wine 1 tablespoon Bella Nonnas 18 Yr Old Traditional Balsamic Vinegar 2 teaspoons sea salt or kosher salt Fresh ground pepper to taste Cooking Instructions: Adjust rack to middle of oven, and preheat to 300. In a medium roasting pan (9"x13") or a 12" oven safe skillet, combine the first five ingredients. Whisk the wine, balsamic, and...

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Champagne Garlic Habanero Pickles

Ingredients: 2 pounds fresh, small, firm pickling cucumbers 1 fresh habanero pepper sliced in half (optional) 5 cloves fresh garlic (optional) 3" sprig fresh dill 1 cup Bella Nonnas Champagne Balsamic Vinegar 1 cup Bella Nonnas A-Premium White Balsamic 2 cups filtered water 1/4 cup kosher salt 1 tablespoon pickling spice mix (optional) Cooking Instructions: Arrange cucumbers, habanero pepper halves, garlic cloves, and sprig of dill in one large sterilized lidded jar, or divide among smaller sterilized jars with tight fitting lids. In a medium sauce pan set over medium-high heat, heat both vinegars, pickling spice (if using), salt, and water to a simmer. Pour hot liquid over the pickles, making sure the liquid comes above the pickles and allow to cool...

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