For all recipes that call for balsamic vinegar, don't spend money buying another ingredient. Make your own using our vino cotto! Vino cotto (mosto cotto in Italian) is the sweet flavor found in condiment-grade balsamic vinegars. Simply combine Vino Cotto di Montillo with distilled white vinegar, making it as sweet or vinegary as you want. That's it! Or, if you want that scrumptious balsamic sweet taste but without the acidity, use vino cotto straight from the bottle in place of balsamic vinegar. It's that easy, and you'll love the results!
Easily create your own balsamic vinegar by adding Vino Cotto di Montillo to distilled white vinegar, adjusting each ingredient to taste. For a smooth, sweeter balsamic vinegar, simply add more vino cotto. Whisk well to emulsify the ingredients before serving.
After you've made your delicious balsamic vinegar following the recipe above, pour some over roasted or sautéed salmon, chicken breasts or tenderloins, onions, chicken, carrots, asparagus, Brussels sprouts, mushrooms, sirloin tips or steak, pork chops or pork loin then simmer until the balsamic vinegar thickens to a rich glaze.
1/2 cup Vino Cotto di Montillo
1/4 tsp. Kosher salt (optional)
1/4 cup classic olive oil
1/4 cup distilled white vinegar
Mix ingredients well to emulsify the dressing, then drizzle over salads, vegetables, and more; or use it as a marinade. Add more vino cotto to the mixture if you prefer a sweeter, smoother flavor.
Or, try adding Vino Cotto to your favorite store-bought Italian vinaigrette to quickly enhance its flavor and prepare a taste that's just right for you.
Season vegetables such as onions, carrots, Brussels sprouts, asparagus, fennel, and green beans
with salt and freshly-ground black pepper. Whisk Vino Cotto di Montillo with an
equal amount of extra virgin olive oil and toss through vegetables
before roasting in a tightly-covered roasting dish, or aluminum pan
covered with aluminum foil. Toss vegetables occasionally until done.
Sauces for Meats, Poultry, Game and Seafood
Make a delicious sauce for sautéed beef, poultry and seafood, such as salmon and shrimp, by deglazing the skillet with Vino Cotto. For roasted poultry, baste with Vino Cotto near the end of cooking time, then add a little Vino Cotto to the pan juices to make a rich, tasty sauce.
For any recipe that includes balsamic vinegar as an ingredient, create your own by combining Vino Cotto di Montillo with distilled white vinegar. Or, if you prefer a non-acidic taste to the dish, replace the balsamic vinegar with straight Vino Cotto. Buon appetito!