Villa Manodori Artigianale Aged Barolo Wine Vinegar D.O.C.G.

Sometimes, without even knowing it, you have all the ingredients to make fresh foods from your own home. Because I am a big fan of spices, different types of vinegars and oils, one of my favorite things to make from scratch is salad dressing. This Villa Manodori Artigianale Aged Barolo Wine Vinegar D.O.C.G. is a great ingredient for those fresh salad dressings that you have to make today.

What’s great about this vinegar is that it adds a fresh twist on something old. Created by Chef Patron Massimo Bottura, this aged wine vinegar is made with quality and flavor in mind, it is fragrant and light, and speaks to fresh Italian cooking that reminds you of the outdoors and the sea. It brings a different taste to the table. Even though you may be a pro at making salad dressing from scratch, just adding this aged wine vinegar instead of your usual, store bought vinegar, will invigorate and freshen even the most common of recipes.

This aged wine vinegar is special for so many reasons. It’s neither white nor red, but a lovely red-orange color that will make your salad dressing look and taste really special. But it’s not just for salad dressing. Aged wine vinegar is great for stews and sauces. Any time you’d like to add a little acid and complexity to a dish, Just add a dash of this vinegar and it will compliment the taste nicely.

Shrimp goes great with this aged wine vinegar. Just add a little thyme and pepper and you’ve got a tasty twist on something new. Add some orange or lemon slices to play up the color. Because it is on the higher end on price points, I wouldn’t keep it just to myself. It’s really great for entertaining and making dishes that are made to be seen and explored.

0 Comments | Posted in Olive Oils and Balsamic Vinegar By Mike Vlachos

Garofalo Pasta with Pomi Red Clam Sauce

January 16, 2013 2:44:46 PM EST


-Pomi chopped tomatoes


-1/2 cup Badia a Coltibuono Extra Virgin Olive Oil

-Garofalo thin spaghetti

-1 onion

-1/2 cup-1 cup red wine

-whole little neck clams (taken out of shell)

-cherry stones clams (minced)

-2 tbsp honey (Boscovivo Spanish Esparcet Honey)

-cilantro, garlic, salt, pepper

-homemade bread crumbs

**TIP: Add more wine than oil**


Bring water to a rolling boil in a large gallon pot and cook the pasta till al dente. In a pan, bring the extra virgin olive oil to warm then add chopped onions and basil. Sautee onions and basil until caramelized and translucent. Deglaze the pan with the red wine and allow to cook down for a few minutes, making sure you have added more wine than oil in the pan. Add the clams and the honey and stir making sure you do not over cook the clams. Take the al dente pasta and add to the pan with the clam sauce to let all of the flavors meld together. Allow to cook for 2-4 minutes, then remove pasta from the pan and place in a serving dish. Pour clam sauce mixture over the top and sprinkle with fresh breadcrumbs, cliantro, salt, pepper and garlic over the top. Garnish with fresh parsley and/or basil. Enjoy!~

0 Comments | Posted in Recipes By Jennifer Lee