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maltatoday, SUNDAY, 22 MAY 2011 37 RECIPE OF THE WEEK Balsamic vinegar Balsamic vinegar is the product of white trebbiano grape juice stored in oak barrels to produce a dark brown elixir great in salad dressings or simply enjoyed with a large hunk of Maltese bread. Its flavour and complex fragrance is exalted over its lowly cousin, red wine vinegar, just as red wine vin- egar leaps ahead of white vinegar. Balsamic vinegar goes back some 900 years when vintners in Modena, Italy created a tonic which they be- stowed as a mark of favour to those of importance. Although considered to be a wine vinegar, it is in fact not a wine vin- egar at all. It is not made from wine, but from grape pressings that have never been permitted to ferment into wine. Balsamic vinegar is actually made from white grapes of the Trebbiano variety and boiled down to a thick dark syrup. The aging process must adhere to rigid restrictions. When placed in the first barrel, the vin- egar must be accompanied by a small portion of "mother" vinegar. In following years the vinegar is put into smaller and smaller kegs of chestnut, cherrywood, ash, mul- berry and juniper adding flavour to the vinegar. Some balsamic vinegars have been aged for over 100 years. It is this aging process that makes true balsamic vinegar from Modena in Northern Italy so expensive. The vinegar is also made using the tra- ditional methods in Reggio Emilia. If you want the thick, sweet, com- plex Tradizionale, look for a label that contains the phrase Aceto Bal- samico Tradizionale di Modena, which is a term applied only to the best balsamics. Though the vin- egar is quite expensive you only need a few drops so the bottle will last a while. Condimiento vinegars will also be high quality, as they are made in the same way as the tradizionale, though they may be produced outside Modena. If you are looking for a more ac- cessible balsamic, check the in- gredients to make sure no sugar is added. Often, low-quality vinegar is bitter, and brown sugar may be added to help mask its inferiority. True balsamic vinegar only has one ingredient: must. You may also note the age of the vinegar, if the bottle is labeled with this information. In general, more aged balsamic vin- egar is better. The best quality vinegars can be aged for over 150 years and should only be used after cooking in dishes that have no other seasoning so that it can shine on its own. It is particu- larly well-suited to fruit and cheese pairings. Alternatively add a few drops to sparkling water for a re- freshing drink. Vinegar in the middle-aged group has been aged for between six and 11 years. It can be used in sauces at the end of cooking, in risotto and pasta dishes, marinades and mixed with mayonnaise or sour cream for a sandwich condiment. The youngest group of vinegar is aged for three to five years and is good for salad dressings or dipping bread into, for sauces or marinades. The rich, slightly sweet flavor of balsamic vinegar readily lends itself to vinaigrette dressings, sauces. It brings out the flavours in meat, fish and eggs and brings out the sweet- ness of fresh fruit such as raspber- ries, strawberries and peaches. maltatoday, SUNDAY, 2 FEBRUARY 2014 FINE FOOD OF THE WEEK Balsamic vinegar gives enhances flavour in almost any dish, making a simple piece of bread something to look forward to Dark brown elixir Strawberries with balsamic vinegar Ingredients • 8 cups fresh strawberries • 5 tbsp balsamic vinegar • 2 tbsp sugar • ¼ tsp black pepper • Mascarpone • Lemon zest Method 1. Thirty minutes before serving, combine the straw- berries, balsamic vinegar, sugar and pepper in a bowl. 2. Set aside at room temperature. 3. Mix the mascarpone with the lemon zest and com- bine. 4. Place one layer of strawberries, followed by a layer of mascarpone and repeat until the jar or bowl is full. 5. Add a little bit more lemon zest.