Recipe Roundup: Sigona’s Neapolitan Herb Balsamic
Zesty and savory, our Neapolitan Herb balsamic has just the right amount of acidity to shine in a multitude of culinary applications. Made from traditional herbs long used in Neapolitan cuisine including, rosemary, marjoram, thyme, garlic and sage. It will boost your next salad, marinade or BBQ to the next level. Try drizzled over roasted vegetables or fresh sliced summer heirloom tomatoes.
Use to marinate poultry, Portobello mushrooms, pork or a thick rib-eye steak before grilling. Fantastic in dressing, drizzled over cucumbers, or with creamy cheeses. Use it to take your recipe to the next flavor dimension. We’ve also found it to be fantastic paired with garlic olive oil, blood orange fusion olive oil, Meyer lemon fusion olive oil, Persian lime olive oil or Tuscan herb olive oil.
Check out these recipe suggestions:
- Neapolitan Herb Marinated & Grilled Eggplant
- Grilled Portobello Mushrooms Marinaded in Neapolitan Balsamic and Sage & Wild Mushroom Olive Oil
- Bloody Mary with Neapolitan Herb Balsamic
- Blackberry-Ginger & Herb Marinated Tri-Tip Roast
Neapolitan Herb Marinated & Grilled Eggplant
- 1/3 cup fresh loosely packed flat-leaf parsley leaves
- 1/4 cup Sigona’s Neapolitan herb balsamic (see note)
- 1/4 cup + 2 Tbsp Sigona’s Fresh Press extra virgin olive oil divided (see note)
- Kosher salt & freshly ground black pepper to taste
- 1 medium eggplant 3/4 pound, peeled and sliced into rounds about 1/3″ thick
- In the bowl of a food processor or blender add the oil, balsamic, parsley, salt and pepper. Pulse to finely chop the parsley. Pour into a bowl and reserve.
- Preheat an outdoor charcoal or gas grill or a grill pan until smoking hot.
- Brush the eggplant slices on each side with olive oil and then arrange the slices on the grill to cover it without crowding. Cook the eggplant until well marked, 3 to 6 minutes, then turn the slices over.
- Cook until tender, about 3 minutes more. Remove from heat.
- Pour the marinade into a shallow dish and dip the hot slices into the marinade and set it aside on a plate. Continue grilling and dipping the eggplant until all the slices are cooked and seasoned. Spoon the rest of the marinade over the cooked eggplant and then cover the dish with plastic wrap and set aside to marinate at room temperature for about 2 hours (or refrigerate for longer). Serve at room temperature.
Grilled Portobello Mushrooms Marinaded in Neapolitan Balsamic and Sage & Wild Mushroom Olive Oil
The balsamic and the olive oil are packed with awesomely herbaceous flavor, so this marinade requires just a few ingredients. Use them to build a burger or eat them as you would a steak. Marinates 2 portobello mushrooms.
- 1/4 cup Sigona’s Neapolitan Herb Balsamic
- 2 Tbsp fresh lemon juice
- 1 to 2 cloves garlic, minced
- 2 tsp. Dijon mustard
- 1/2 tsp. Kosher salt
- 1/4 cup Sigona’s Wild Mushroom & Sage Olive Oil
Directions: In a small bowl, whisk together the balsamic, lemon juice, garlic, dijon and salt. While whisking, drizzle in the olive oil and mix until emulsified.
Place the mushrooms in a large zip-top bag. Add the marinade, seal and gently toss to coat the mushrooms. Allow to marinate at room temperature for at least 30 minutes; ideally an hour.
Preheat an outdoor grill over high heat. When time to cook, remove the mushrooms from the bag and place on the heated grill. Cook about 5 to 7 minutes a side, turning once.
Serve mushrooms either as you would a steak or make yourself a portobello mushroom burger with all your favorite toppings.
Bloody Mary with Neapolitan Herb Balsamic
In addition to seeing how many edible adornments you can add to the top of your drink, adding balsamic is an exciting way to spice up a Bloody Mary. Our Neapolitan Herb Balsamic is infused with rosemary, marjoram, thyme, garlic and sage — it’s absolutely perfect for adding layers of herbaceous and tangy flavor to your drink. Serves 2.
- About 1/2 cup vodka
- 8 oz. tomato juice
- 1/2 Tbsp prepared horseradish, or to taste
- 2 1/2 tsp. Sigona’s Neapolitan Herb Balsamic
- 1/2 tsp. Worcestershire sauce, optional
- 2 Tbsp fresh lemon juice, more to taste
- A couple dashes hot sauce, such as Tabasco
- Freshly ground paper, to taste
- Stalks of celery
- Green olives
- Lemon wedge
- Cooked shrimp
- Cherry tomatoes
- Green chilies
- Pickled vegetables (asparagus, beans, etc.)
Directions: In a pitcher, mix together the vodka, tomato juice, horseradish, balsamic, Worcestershire, lemon juice, Tabasco and pepper.
When ready to serve, fill two glasses with ice and then add the Bloody Mary mix. Add a stalk of celery and any other garnish you wish.
Blackberry-Ginger & Herb Marinated Tri-Tip Roast
- 2.5 to 3.5 lbs. Tri-Tip Roast
- ¼ cup Sigona’s Blackberry-Ginger balsamic
- ¼ cup Sigona’s Neapolitan Herb balsamic
- ¼ cup soy sauce or coconut aminos
- 2 Tbsp Sigona’s Fresh Press extra virgin olive oil such as a Picual from Chile
- 2 cloves garlic crushed
- ½ tsp black pepper
- Combine the balsamics, soy sauce, olive oil, garlic and pepper together in a large zip-top bag. Add the beef and shake to coat.
- Marinate the beef in the fridge for at least 12 hours, flipping the bag occasionally.
- Before cooking, allow beef to sit at room temperature for at least 40 minutes. Remove beef from marinade, discard marinade.
- To cook: We like ours on the grill, but you can smoke, grill or roast until your desired degree of doneness.
- To grill: Preheat grill to 350°F. Place roast on grill, fat-side down, to sear well for about 6 o 8 minutes. Flip and sear for another 6 to 8 minutes. Reduce heat to medium high or move roast to where it will continue to cook over indirect heat. Flip roast again and continue to cook for another 15-25 minutes, flipping every 8 minutes, until an instant-read thermometer reads 130°F (this will produce a medium-rare roast; the temp will rise a little of while it rests). Remove roast from the heat and allow to rest, tented with foil, for at least 10 minutes.
- When cutting, slice against the grain.