I sometimes drizzle a couple drops of traditional balsamic vinegar on something simple and cool, like prosciutto and melon, for what Italians call agro dolce, or sweet and sour, in every bite.
At the restaurant, we stock many types and ages of balsamic vinegar. At home, you might have at least two: one inexpensive balsamic vinegar for every day cooking and one traditional, which is aged at least 12 years. Since this show is all about working with and breaking from tradition, I give you some new and old ideas for using both types.
My friend, David Shalleck, Culinary Director for NapaStyle (my new media/internet company), spent a number of years cooking in Italy. He's more conservative than I am. When he first helped out on my show, he sometimes doubted the untraditional approach to mixing and matching flavors and techniques. Zucchini batons wrapped in prosciutto and grilled, then served over melon "fettuccini pasta," really surprised him. Until he tasted it.
A drizzle of well-aged balsamic on a grilled steak tastes spectacular. As a tweak to the traditional steak house menu, "steak on a plate" and sides of soft polenta, mashed potatoes, and spinach, I like to substitute big, beefy-flavored mushrooms such as portobellos for the steak. I marinate the mushrooms in balsamic vinegar and then grill them.
