Borges Balsamic Vinegar of Modena
Guaranteed by the quality certification (PGI), this balsamic vinegar is made in Modena, Italy. The quality certification (PGI) guarantees its origin and aged of a minimum of 2 months in wooden barrels. Its distinctive taste and mild sourness delight the palate and appeal to both vinegar lovers and not.
This vinegar enhances the flavor of meats, especially veal and duck. It is an excellent ingredient in vinaigrette dressings for smoked fish (trout, salmon, etc.).
Ingredients: Wine vinegar, concentrated grape must, boiled grape must, caramel colouring E-150d and potassium metabisulfite preservative.
Allergen information: sulfites
It is said that balsamic vinegar has the potential to give an array of health benefits such as improving the skin due to its contents of antimicrobial compounds, antioxidants, as well as acetic acid. It is said to be beneficial as well in the stabilization of blood cholesterol levels and the regulation of blood sugar thanks to its antioxidants and antiglycemic effects respectively. It may help as well to normalize blood pressure and reduce hypertension. It may help ease congestion, promote healthy digestion, reduce acid reflux, and losing weight due to its probiotic contents.
Storage & Use:
Store in a cupboard or refrigerate when used in salads.
To relieve congestion: in a glass of hot water, add a few drops of this vinegar and breathe in the vapor.
Shelf life: 3 years
Sautéed Vegetables with Asparagus and Balsamic Vinegar
*recipe courtesy of borges.es
½ head of broccoli
½ red pepper
200 g fresh green asparagus
Borges extra-virgin olive oil
Borges Modena balsamic vinegar
Toasted sesame seeds
Salt and pepper
Cut the carrot, aubergine, courgette and red pepper into strips. Put by. Cut the broccoli into florets. Peel the green asparagus. Put the green asparagus and broccoli on a microwavable plate, cover and microwave for 2 minutes on full power.
Fry the julienned onion, together with the carrot, red pepper and aubergine, in a frying pan with a good dash of olive oil and balsamic vinegar and a glass of water over a medium heat for about 5 minutes, until the water has evaporated and the vegetables are tender.
Add the courgette, broccoli and green asparagus and fry over a medium-high heat, tossing the vegetables for about 3 minutes. Season with salt and pepper and top off with sesame seeds.