Grilled leeks with Balsamic Vinegar of Modena I.G.P.
On fine spring and summer days, the desire to enjoy fresh, tasty dishes is always just around the corner. If you like your food cooked on the grill and love quick and easy recipes, we recommend grilled leeks with Balsamic Vinegar from Modena. They will be much appreciated by all your guests!
All the goodness and nutrition of leeks
Not everyone knows this, but leeks are not only tasty, they are also a good digestive aid and help reduce any complaints of bloating. According to experts, they have anti-inflammatory properties, which can be found if, for example, you suffer from rheumatism or arthritis. Leeks are also highly recommended for people suffering from kidney problems and water retention, thanks to their high potassium and low sodium content.
Other beneficial effects that will convince you even more to enjoy grilled leeks with Balsamic Vinegar of Modena I.G.P. are those that affect the cardiovascular system. In fact, thanks to the high percentage of potassium, it is possible to improve and regulate blood pressure.
Finally, the antioxidants found in these delicious vegetables have the power to counteract free radicals, which cause premature cell ageing. That said, all that's left to do is to prepare grilled leeks with Balsamic Vinegar of Modena PGI.
The ingredients of this tasty recipe
- 1 kg of leeks (to be cleaned),
- 6 tablespoons of extra-virgin olive oil,
- 1 sprig of parsley
- 10 mint leaves,
- 2 sprigs of dill,
- Balsamic Vinegar of Modena I.G.P. q.b.
- Rosmarin, fine salt and black pepper to taste
The preparation of grilled leeks with Balsamic Vinegar of Modena I.G.P.
The first thing you need to do is to clean the leeks carefully. You have to free them from the outer parts and leave only the most tender part, the one that is inside, called the heart of the leek. Now wash the leeks thoroughly under running water, then place them in a pot of boiling, salted water. After fifteen minutes of cooking on a medium heat, you can drain the leeks and leave them in the colander to remove any remaining water.
Grill the leeks on a preheated non-stick griddle for about ten minutes. During this time, turn the leeks so that they are cooked evenly. When done, place them on a serving plate.
Then you can deal with the seasoning for the grilled leeks: wash and finely chop the herbs (mint, parsley, dill and rosemary) on a chopping board. Take a bowl and pour in some olive oil, pepper and salt and add the chopped herbs. Stir to combine the seasoning and use it to season the leeks. Finally, it's time for the balsamic: pour some Silver Aged Balsamic Vinegar of Modena I.G.P. over the dish and the result will be truly exceptional!
Grilled Leeks: a quick and easy recipe
Grilled Leeks: a quick and easy recipeLeave the grilled leeks with Balsamic Vinegar of Modena I.G.P. for about thirty minutes in the fridge before serving. Every guest will be pleasantly surprised and satisfied. Preparing this recipe will be easy and quick, the important thing is to always choose quality ingredients and cook with passion!
Extravecchio or Affinato Traditional Balsamic Vinegar of Modena P.D.O.? The differences
The Traditional Balsamic Vinegar of Modena D.O.P. is one of the most appreciated and imitated condiments of our territory, which since 2000 boasts the Protected Designation of Origin.
At Acetaia Marchi we produce it exclusively with cooked must of grapes from the provinces of Modena and Reggio Emilia. In order to obtain a quality product we have to reproduce special climatic conditions in unique attics and follow a detailed step-by-step procedure.
We produce both types of traditional balsamic: Affinato and Extravecchio. These products differ from each other in particular with regard to the ageing process. Let us go into detail.
Types of Traditional Balsamic Vinegar of Modena P.D.O.
As mentioned above, the two main categories of Traditional Balsamic Vinegar of Modena are distinguished on the basis of their ageing process. The ageing of the product is determined by the time it spends inside the barrels. As the Balsamic vinegar ages, it is decanted into smaller barrels. The set of barrels is called a "battery" and must consist of at least 4 pieces.
Refining is the process by which Traditional Balsamic Vinegar of Modena PDO becomes increasingly concentrated and aromatic as it ages, thanks to the action of vinegar bacteria. It takes about two years for the fermentation and acetification process of the original product to start. It takes another ten years of ageing in the various barrels of the battery to obtain a product that can be defined as "Affinato".
An "extravecchio" is a traditional balsamic which has been matured in wooden barrels for at a minimum of 25 years. This type of product is taken annually from the smallest barrel. Its production and bottling must follow the procedures set out in the product specification. The specification obliges producers to bottle Traditional Balsamic Vinegar of Modena PDO in 100 ml bottles, sealed on the cap with a numbered label.
The differences between Affinato and Extravecchio
In short, the main difference between the two products is the ageing time, which is longer for the Extravecchio. This difference translates into a further distinction: one concerning flavour and texture. The longer the ageing period, the more dense the consistency and the more aromatic and distinct flavour of extra-old Traditional Balsamic Vinegar of Modena PDO.
Aromaticity is defined by a tasting committee made up of 5 tasters who must be certified by the Chamber of Commerce of Modena. They award a score for the visual appearance, aroma and taste of the product. Only after approval by the commission will it be possible to bottle and sell the vinegar as Traditional Balsamic.
An aged vinegar must reach a minimum score of 229 points, while an extra-aged one must not have a sensory score lower than 255 points.
Would you like to taste an excellent Traditional Balsamic Vinegar of Modena D.O.P.?
If you answered yes, don't hesitate to try our products. At Acetaia Marchi we offer both the Affinato and the Extravecchio, both pure and fine, with an intense, deep and bright black colour and a pleasant and harmonious acidity. We can offer a variety of solutions and each time you will have a unique, high-quality Traditional Balsamic Vinegar of Modena D.O.P. at your disposal.
