Parmesan Balsamic Vinaigrette Food

BALSAMIC RAVIOLI

Steps:

• Toast walnuts in a skillet over medium heat; cook and stir until browned and fragrant, 8 to 10 minutes. Remove from skillet.
• Fill a pot with lightly salted water and bring to a rolling boil; stir in ravioli and return to a boil. Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot, 3 to 5 minutes. Drain.
• Warm butter in a skillet over medium heat until slightly brown, about 1 minute. Add balsamic vinegar; cook and stir until melted and combined, 1 to 2 minutes. Stir in ravioli; mix until combined. Top with walnuts and Parmesan cheese.

BAKED ASPARAGUS WITH PARMESAN AND BALSAMIC VINEGAR

Steps:

• Preheat the oven to 350°F (175˚C).
• If using ridiculously pricy, top-notch balsamic vinegar, skip this step. Otherwise, throw the windows open and turn on the exhaust fan. Then place the vinegar in a small saucepan and bring to a boil over medium-high heat. Reduce the heat and simmer, swirling the pan occasionally, until the vinegar is reduced by half, anywhere from 7 to 15 minutes, depending on the size of the saucepan. Remove from the heat.
• Bring a pot of water to boil. Add 1 tablespoon of the salt and the asparagus and blanch until barely tender, about 1 minute for spears of average thickness, more for thicker spears and less for skinnier ones. Drain and rinse under cold water to stop the cooking. Pat the asparagus dry with paper towels.
• Place the asparagus in a single layer on a rimmed baking sheet or, if necessary, two sheets. Sprinkle the spears with salt to taste, drizzle with 2 tablespoons of the oil, and turn to coat. Shower the asparagus with the Parmigiano-Reggiano cheese.
• Bake until the spears are tender and the cheese is browned and almost bubbling (it won't actually melt), about 5 minutes.
• Use a spatula to shimmy the asparagus from the baking sheet to a platter. Drizzle with 2 tablespoons of the reduced balsamic vinegar or a few drops of the really top notch stuff and the remaining 2 tablespoons olive oil. Serve immediately, with the remaining reduced balsamic vinegar on the side.

ROCKET SALAD WITH BALSAMIC DRESSING AND SHAVED PARMESAN

Steps:

• Shake Balsamic Dressing in jar.
• Place rocket in a bowl, drizzle with Dressing then toss.
• Transfer to serving bowl. Shave over parmesan. Serve immediately.

BALSAMIC-PARMESAN SAUTéED SPINACH

Steps:

• Heat oil in a large pot over medium heat. Add garlic and cook, stirring, until fragrant, 30 seconds to 1 minute. Add spinach, salt and pepper; toss to coat. Cook, stirring, until just wilted, 3 to 5 minutes. Remove from heat and stir in Parmesan. Drizzle with vinegar (or glaze) and serve immediately.

BALSAMIC BRUSCHETTA

Steps:

• In a bowl, toss together the tomatoes, basil, Parmesan cheese, and garlic. Mix in the balsamic vinegar, olive oil, kosher salt, and pepper. Serve on toasted bread slices.

SPAGHETTI WITH GARLIC, PARMESAN, AND BALSAMIC VINEGAR

Steps:

• Bring 4 quarts of water to a boil in a big pot.
• Process the garlic through a garlic press into a small bowl; stir in 1 teaspoon water.
• Heat the oil, diluted garlic, and 1 teaspoon salt in a small skillet on low heat.
• Cook very slowly until the garlic turns golden, about 3 minutes.
• Be careful not to brown the garlic or your sauce will be bitter; remove pan from heat.
• When the water boils, add 1 tablespoon salt and the pasta.
• Cook until al dente; drain, letting some of the cooking water cling to the noodles.
• Return the dripping noodles to the pot and toss with the oil mixture, cheese, and vinegar.
• Season with salt and pepper to taste; divide among 4 warmed pasta bowls; serve immediately.

ROASTED BRUSSELS SPROUTS RECIPE

Steps:

• Preheat oven to 450 degrees and grease a large baking sheet. Cut Brussels sprouts in half lengthwise and place in a large bowl with olive oil, toss to coat.
• Sprinkle on top salt, pepper, garlic powder, and parmesan cheese, stir well to combine. Transfer to prepared baking sheet and turn all of the Brussels sprouts over so that they are flat-side down. Bake for 15-20 minutes until fork-tender.
• While Brussels sprouts are cooking, prepare the balsamic glaze. Add balsamic vinegar to a medium sauce pan. Bring to a boil over medium-high heat and boil for 6-8 minutes until reduced to half the original volume. Remove from heat, stir in honey, garlic powder, and salt. Transfer to a bowl and allow to cool, when ready to serve drizzle over Brussels sprouts.

ROMAINE AND RED ONION SALAD WITH PARMESAN BALSAMIC VINAIGRETTE

Steps:

• Preheat the oven to 350°F. In a small bowl toss the bread cubes with 1 tablespoon of the olive oil and salt to taste and on a baking sheet toast them in the middle of the oven for 10 minutes, or until they are golden. Transfer the croutons to a salad bowl and let them cool. In a blender or small food processor blend together the garlic, the vinegar, the water, 3 tablespoons of the Parmesan, the orégano, the remaining 2 tablespoons olive oil, and salt and pepper to taste until the dressing is combined well. To the croutons add the romaine, the onion, and the dressing, toss the salad well, and sprinkle it with the additional Parmesan.

ARUGULA SALAD WITH SHAVED PARMESAN AND BALSAMIC VINAIGRETTE

Steps:

• In a small stainless steel or glass bowl, whisk together the vinegar, mustard, sugar, salt, pepper, and garlic until the sugar and salt are dissolved. While continuing to whisk, add the olive oil in a thin, steady stream until emulsified. Taste and adjust the seasoning, if necessary.
• Place the arugula in a large salad bowl and toss with some of the vinaigrette. Divide the salad among serving plates and garnish with shaved Parmesan. Serve immediately.

RECIPE: CREAMY BALSAMIC VINAIGRETTE

Steps:

• Blend together the oil, vinegar, mayonnaise/yogurt, garlic, mustard, and maple syrup/honey until smooth. Season to taste with salt and pepper.

PARMESAN BALSAMIC VINAIGRETTE

Steps:

• Mince garlic and mash to a paste with 1/4 teaspoon salt, then whisk together with vinegar, lemon juice, basil, parmesan, remaining 1/4 teaspoon salt, and pepper.
• Add oil in a slow stream, whisking until well blended.