How to Use Giuseppe Giusti + Recipes

How to Use Giuseppe Giusti + Recipes

Our in-store Giusti products each have their own unique tastes that pair gorgeously with specific dishes. Listed below are the recommended dishes that pair with each Balsamic Vinegar to make sure you have the best Giusti experience. 


2 Gold Medals – Any kind of salads, any kind of cooked and raw vegetables, eggs, white meat, grilled fishes, as an ingredient in marinade and sweet-and-sour sauces, added into jams

3 Gold Medals – Different kind of fresh pasta and ravioli, with risotto, aged and fresh cheeses, grilled meats, any kind of salads, any kind of cooked and raw vegetables, any kind of fishes, fruit salads and dessert

4 Gold Medals – Perfect with fresh and aged cheeses, caprese salads and other gourmet salads, eggs, sushi and carpaccio, red meat, to glaze meat and fish, fruit salads, dessert and as an ingredient in sweet-and-sour sauces

5 Gold Medals – Any kind of fresh pasta, ravioli, risotto, aged and fresh cheeses, eggs, grilled meats, gourmet salads, sushi, any kind of fish, to glaze meat, fish and vegetables, fruit salads and dessert

White Condiment – Perfect with any kind of cooked and raw vegetables, any kind of salads and fish, as an ingredient in marinade and sweet-and-sour sauces


Recipe #1: The Stanley Tucci Balsamic Negroni Using Il Classico


Ingredients

2 oz. Gin
1 oz. Campari
1 oz.  Sweet Vermouth
1 Bar spoon Aged Balsamic
1 Orange Wedge

Instructions

  1. Add all ingredients over ice and stir until chilled.
  2. Strain into glass with ice.
  3. Add an orange wedge and squeeze a little juice from it.
  4. Enjoy the hidden tanginess of the balsamic blended with a classic cocktail.
  5. Enjoy responsibly!

Recipe #2: Balsamic Strawberry Ice Cream Using Banda Rosa

Ingredients

For the strawberry purée:

1-1/2 pints strawberries (3 cups), preferably organic, hulled and halved or quartered
2-1/2 Tbsp. sugar
2 tsp. Banda Rosa Balsamic Vinegar


For the base:
5 large egg yolks
1/2 cup sugar
1-3/4 cups heavy cream
3/4 cup 1% or 2% milk
1/4 tsp. kosher salt
2 tsp. Banda Rosa Balsamic Vinegar

Instructions

Cook the berries:

  1. Add 2-1/2 Tbsp. sugar and 2 tsp. vinegar to the berries in a large skillet. Put the skillet over medium heat and cook, stirring frequently, until the strawberries are soft and the liquid they release has reduced somewhat, 6 to 8 minutes.

  2. Let cool slightly, then transfer to a blender or food processor. Purée until smooth and refrigerate until ready to use.

Make the base:

  1. In a medium bowl, whisk the yolks just to break them up, then whisk in half of sugar (1/4 cup). Set aside.

  2. In a heavy saucepan, stir together the cream, milk, salt, and the remaining sugar (1/4 cup) and put the pan over medium-high heat. When the mixture approaches a bare simmer, reduce the heat to medium.

  3. Carefully scoop out about 1/2 cup of the hot cream mixture and, whisking the eggs constantly, add the cream to the bowl with the egg yolks. Repeat, adding another 1/2 cup of the hot cream to the bowl with the yolks. Using a heatproof rubber spatula, stir the cream in the saucepan as you slowly pour the egg-and-cream mixture from the bowl into the pan.

  4. Cook the mixture carefully over medium heat, stirring constantly, until it thickens, coats the back of a spatula, and holds a clear path when you run your finger across the spatula, 1 to 2 minutes longer.

  5. Strain the base through a fine-mesh strainer into a clean container. Set the container into an ice-water bath, wash your spatula, and use it to stir the base occasionally until it is cool. Remove from the ice-water bath, cover with plastic wrap, and refrigerate the base for at least 2 hours or overnight.

Freeze the ice cream:

  1. Whisk the strawberry purée and the remaining 2 tsp. vinegar into the chilled base.

  2. Freeze in your ice cream machine according to the manufacturer’s instructions. While the ice cream is churning, put the container you’ll use to store the ice cream into the freezer. Enjoy right away or, for a firmer ice cream, transfer to the chilled container and freeze for at least 4 hours.

 

Recipe #3: Tilapia with Balsamic Butter Sauce Using Agrodolce Bianco

Ingredients

¼ cup balsamic vinegar

1 garlic clove, minced

1 tablespoon olive oil

6 (4 - 5 ounce) tilapia filets

½ cup unsalted butter, chilled

Instructions

  1. Simmer vinegar and garlic in a small heavy saucepan over medium heat until reduced to a thick syrup, about 5 minutes.
  2. Meanwhile, heat oil in a large skillet over high heat and season fish with salt & pepper; saute until golden, about 2 minutes per side.
  3. Cut butter into 1/2 inch cubes and whisk into a saucepan one piece at a time.
  4. Serve fish drizzled with sauce.


Recipe #4: Ravioli with Balsamic Brown Butter Using Riccardo Giusti


Ingredients

18 to 20 ounces store-bought ravioli (cheese, mushroom, or squash)
6 tablespoons unsalted butter
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup toasted, chopped walnuts
1/4 cup grated Parmesan

 

Instructions

  1. Bring a large pot of salted water to a boil over high heat. Add the ravioli and cook for 4 to 5 minutes, until tender but still firm to the bite, stirring occasionally. Drain ravioli onto a large serving platter.
  2. Meanwhile, in a medium saucepan cook the butter over medium heat, stirring occasionally. When the foam subsides, and the butter begins to turn a golden brown, about 3 minutes, turn off the heat. Let cool for about 1 minute. Stir in the balsamic vinegar, salt, and pepper.
  3. Transfer the ravioli to the pan saucepan with the balsamic brown butter. Sprinkle walnuts and Parmesan over the top. Serve immediately.

 

Recipe #5: Creamy Balsamic Mushroom Risotto Using Banda Rosa

Ingredients
Risotto
2 cups arborio rice
5 tbsp olive oil
1 shallot, finely chopped
1 garlic clove, minced
6-8 cups vegetable broth, warm
4 tbsp unsalted butter
3.7 oz grated parmesan
3.7 oz mascarpone
1/3 cup white wine
2 tbsp lemon juice
salt + black pepper

Balsamic Mushrooms
1 pound mushrooms
2 tbsp olive oil
2 tbsp unsalted butter
4 garlic cloves, minced
4 sprigs of thyme
3 tbs Banda Rosa Balsamic Vinegar
4 eggs
1 tbsp vinegar
chopped parsley
parmesan for sprinkling

 

Instructions

  1. Heat olive oil in a large Dutch oven or a heavy pot over low heat. Add chopped onion and garlic. Cook, stirring often, until softened, about 3 minutes. Add rice and cook, stirring often, about 2 minutes. Pour white wine and cook, stirring, until it’s almost completely evaporated. Add about 1 cup warm broth and cook, stirring, until liquid is absorbed. Repeat the process, adding more broth as each addition is absorbed, until rice is tender but still firm to the bite and the mixture is creamy. I needed about 25-30 minutes with 6 cups of broth. Add more broth if needed, cook until the desired consistency is achieved. The risotto should be loose and creamy, thick enough that you can see the bottom of your pot when stirring, but still saucy.
  2. Season with salt and pepper. Remove from the heat and add lemon juice, butter, mascarpone and parmesan. Stir until incorporated. Taste and add salt and pepper, if needed. Cover and set aside.
  3. Meanwhile when the rice is cooking, heat olive oil in a skillet over medium heat. Add half of the mushrooms and cook, stirring often, until tender. Add the remaining mushrooms and cook until lightly browned. Add garlic, cook for about 3 minutes. Then stir in balsamic vinegar, thyme and butter. Season with salt and pepper. Set aside.
  4. Bring a small saucepan with water to a bare simmer over low heat. Add vinegar. Crack 1 egg into a small bowl or a cup. Stir the water to create a gentle whirlpool, then slide the egg into the simmering water. Cook until whites are cooked but yolks are still runny, about 3 minutes. Using a slotted spoon, carefully transfer the egg to a plate layered with kitchen paper. Repeat with the remaining eggs.
  5. Divide the risotto among bowls, top with eggs and mushrooms. Sprinkle with parsley, parmesan and black pepper.

Recipe #6: Balsamic Berry Salad with Feta Cheese Using Quarto Centenario


Ingredients
2 cups strawberries
1 pint blueberries
1 pint blackberries
Fresh basil leaves cut into ribbons
Handful of toasted pine nuts (toast in the oven at 300 degrees for about 5 minutes)
Goat cheese or Feta cheese crumbles
Drizzle of Quarto Centenario Balsamic Vinegar

Instructions
  1. Wash and prepare fruit and place it in a bowl.
  2. Sprinkle ribboned basil, pine nuts, and cheese on top of fruit, then mix gently.
  3. Drizzle Quarto Centenario Balsamic Vinegar over the top.
  4. Enjoy the deliciousness!

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