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Balsamic Pearls, Chow down Italy style.

Updated: May 13

Dressing up is not enough. Going an extra mile to add accessories can transform your look magically. This applies to your salad as well. Adding balsamic vinegar pearls makes your salad irresistible. Adding some pearls to your cocktail can never be a bad idea too.

There are two types of balsamic vinegar pearls: black and white.  Black pearls are made from 8-month-old balsamic vinegar. They are made from Greek varieties. Balsamic pearls are processed into balls with a juicy inside. They have the shape of grapes, perfectly round. Once in your mouth, they burst to release the juice in the core. This leaves a trail of sweet flavour in your mouth.  Black balsamic vinegar pearls go perfectly with salads as well as meat.

On the other hand, white vinegar earls are made from concentrated white grape must. They are particularly popular in Italy. They are rich in both taste and aroma. White pearls can be used in a variety of dishes such as sushi, meat and vegetables.

You must be wondering how you can prepare these magical pearls. The answer is here. With only four ingredients, you are good to go. You need water, olive oil, balsamic vinegar and agar-agar.  You need to freeze your olive oil for about half an hour. Then heat the balsamic vinegar. Ensure you are using medium heat.  Then add agar-agar to the balsamic vinegar and stir. Boil the mixture and immediately remove from the heat. Drop the balsamic mixture to the frozen oil slowly. Put the pearls that form in a bowl of water. This will rinse off any traces of oil on the pearls.

Just with those few steps, your balsamic vinegar pearls are ready.  You can bring that five-star hotel experience to your home any day at any time.



#Italiancuisine #balsamic

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