Recipe Roundup: 18-Year Aged Denissimo Balsamico
This exquisite balsamic is made from the must of Trebbiano grapes grown in Modena, Italy. Following the Solera method, it is aged for at least 18 years in the traditional “Batteria” of Modena where it rotates through five different wooden casks made of mulberry, ash, oak, juniper and cherry wood.
Denissimo is complex, rich, sweet and slightly tart It is dark and syrupy and boasts flavors of cherry wood, raisins and figs, and has a hint of dark chocolate and malt. It’s a perfect finishing balsamic for main dishes, roasted vegetables, meats, cheeses or desserts. There isn’t any culinary application in which this balsamic won’t shine.
Recipes:
Baked Feta & Spaghetti Squash Boats Finished with Sigona’s Denissimo Balsamico
Creamy, cheesy, flavorful, this dish gluten-free dish will become a favorite! The saltiness of the feta, combined with the sweet and slightly acidic tomatoes makes for a delicious combination. The briny kalamata olives, fresh herbs and a drizzle of our thick & syrupy 18-year aged Denissimo Balsamico add the perfect finishing touch. Inspired by @grilledcheesesocial. Serves 2-4.
Ingredients
Ingredients:
- 1 medium-large spaghetti squash split in half lengthwise, seeds and membranes removed
- At least 2 Tbsp Sigona’s *Fresh Press Extra Virgin Olive Oil divided (SEE NOTES)
- Salt and pepper about 1/2 tsp each, to taste
- 1 8oz block of feta, halved
- Optional: 2 to 4 cloves garlic minced (*You can also use an infused olive oil, such as Sigona’s Garlic Olive Oil, Tuscan Herb Olive Oil or Milanese Gremolata Olive Oil)
- 1 pint baby or grape tomatoes halved lengthwise
- 1/4 cup kalamata olives sliced
- Minced parsley or basil to taste
- At least 2 Tbsp Sigona’s Denissimo Balsamico (SEE NOTES)
Instructions
- Preheat oven to 400°F.
- Line a rimmed baking sheet with foil. Place the squash cut-side up on the baking sheet. Drizzle and brush each half with olive oil, season with salt and pepper.
- Place one half of the feta in the center of each squash. Top with tomatoes and garlic, if using. Drizzle with a little extra olive oil and bake for 60 – 75 minutes or until the cheese has melted, the squash has softened and can easily be scraped up with a fork.
- Remove from the oven and use a fork to scrape up the strands of the squash, stirring the squash together with the cheese and tomatoes. Finish with kalamata olives, a sprinkling of fresh herbs and a generous drizzle of Denissimo Balsamico. Enjoy while hot.
Notes
Sigona’s olive oils and balsamics are available in both our markets and online at www.sigonas.com.
The Famous Tomato, Feta and Pasta Dish
Yes, it is good. And it’s even better, we think, topped with our 18-year-aged balsamic. You’ll love it!
Ingredients
Ingredients:
- 2 pints mixed cherry or grape tomatoes
- 4 cloves garlic
- 1/2 cup Sigona’s Basil Olive Oil plus more for drizzling (SEE NOTE)
- Salt and pepper to taste
- One 8 oz block feta
- 16 oz Farfalle pasta
- Red pepper flakes if desired
- Chopped fresh herbs to taste
- Sigona’s 18-year-aged Denissimo Balsamico for drizzling (SEE NOTE)
Instructions
- Add tomatoes, garlic and 1/2 cup oil to a baking dish. Season with salt and pepper, to taste, stir and place the feta in the middle. Bake at 400°F for 35 minutes.
- Meanwhile, cook pasta according to package directions. Reserve 1 cup of pasta water. Remove from oven and use a fork to mash the garlic. Add in red pepper flakes, if using. Stir the cheese and tomatoes together then add the pasta and toss to coat. If the mixture seems too dry, add a little reserved pasta water.
- Top the dish with fresh chopped herbs and drizzle with additional oil. Top individual servings with a little of the balsamic and serve immediately.
Notes
Sigona’s olive oils and balsamics are available in our markets and online at www.sigonas.com.
