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Article: Her dark materials ; It takes 12 years to make real balsamic vinegar, but its magical ability to enhance almost any dish, from roast meat to poached pears, makes it well worth the wait, says Skye Gyngell. Photographs by Lisa Barber
- Article from:
- The Independent on Sunday (London, England)
- Article date:
- February 11, 2007
- Author:
CopyrightCopyright 2007 The Independent on Sunday. Provided by ProQuest LLC. (Hide copyright information)
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There are few foods I can think of that are not enhanced by a few
drops of aged balsamic vinegar. Here at Petersham we use it all the
time. It's delicious with unadorned prime cuts of beef, fish, veal
or poultry, as well as calves liver, pigeon and quail. Because of
its sweet-sour nature, it also offsets salads of bitter leaves such
as dandelion and rocket. Plus, it's delicious drizzled over heady,
ripe strawberries, peaches and blood oranges just before serving.
The Italian word "balsamico" comes from balm, meaning protective,
soothing and calm. It takes just three ingredients to make balsamic -
cooked grapes, wooden barrels and, most important of all, time.
Unlike wine vinegar, balsamic ...
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Article: Cracking ingredient ; What could be finer than a simple egg? ...
The Independent on Sunday;
April 8, 2007 ;
700+ words
... ... also produces wonderful eggs which you can order online. You should store yours in a cool place and use them promptly. s Skye Gyngell is head chef at Petersham Nurseries, Church Lane, off Petersham Road, Richmond, Surrey, tel: 020 8605 3627. To buy ...
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