Who has never heard of balsamic vinegar from Modena? A product with a delicate taste, for refined palates that love to experiment. It can be purchased alongside classic balsamic dressings or in gift packages of balsamic vinegar, which are always highly appreciated. But it can also be used in the kitchen for those who enjoy exploring new foods. And balsamic vinegar pairs not only with meat dishes but also with vegetarian and vegan dishes. Here is a Vegan Recipe with Balsamic Vinegar of Modena IGP to fully savor the flavor of this traditional product.
What is Balsamic Vinegar of Modena
Before giving the recipe, let’s explain what Balsamic Vinegar of Modena is. We all know it has a delicate and almost sweet flavor, quite different from the sourness of classic wine vinegar. Its particular characteristic is due to the climatic and production conditions of the territory where it is made. True Balsamic Vinegar is produced from musts of grapes grown in the Modena area, following traditional procedures. Sangiovese, Lambrusco, Trebbiano di collina, Albana, Ancellotta, Fortana, and Montuni are the necessary grape varieties, to which 10% wine vinegar and a portion of old vinegar aged for at least a decade are added. The product is then placed in barrels or casks made of fine wood and is transferred to the vinegar factory, where it is poured from barrel to barrel until a product aged 12 or 24 years is obtained. Here there is a bit of confusion, as the ingredients are described as IGP, while the last part in red refers to DOP.
The Vegan Recipe: Ingredients
To fully enjoy the taste of balsamic vinegar, here is a pretty good vegan recipe: Vegetable Gazpacho, Marinated Tofu, and Balsamic Vinegar of Modena IGP. Let’s start with the ingredients needed for 4 people. You will need 200 grams of green bell pepper and 200 grams of green tomatoes, 150 grams of cucumber, 100 grams of arugula, 100 grams of celery, and 1 red spring onion. You will also need 2 slices of sandwich bread, 150 grams of natural tofu, 1 bunch of parsley, basil, extra virgin olive oil, and salt.
Preparation of Vegan Vegetable Gazpacho
Start by taking the cubed tofu and blanching it in lightly salted water for 5 minutes. Once that’s done, drain it and marinate it in classic vinegar. Next, take the green bell peppers, clean them of the seeds, wash them, and cut them into chunks. Then it’s time for the cucumbers: peel them and cut them into pieces. Do the same for the green tomatoes and celery. Then chop the arugula. In the meantime, you need to moisten the bread with a drizzle of IGP Balsamic Vinegar.
At this point, gather all the chopped vegetables, the chopped arugula, and the bread pieces in a blender. Before blending well, season with salt and a few tablespoons of oil. The mixture should be blended finely. At this point, your Gazpacho is almost ready. It should be served with the tofu cubes, some rings of spring onion and basil leaves. Optionally, you can add extra virgin olive oil and the inevitable Balsamic Vinegar. A fresh, nutritious dish that will surely be appreciated by everyone!
