| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Sami |
Brandname, Xtras |
6 |
servings |
INGREDIENTS
| 1/4 |
c |
Sweetened balsamic vinegar |
| 1 |
md |
Shallot; minced |
| 8 |
|
Sun-dried tomatoes; drained |
| 6 |
lg |
Basil leaves |
| 1 |
md |
Garlic clove |
| 2 |
tb |
Dry red wine; such as merlot |
| 1/4 |
c |
Water |
| 1/2 |
c |
Olive oil |
INSTRUCTIONS
1. Bring Balsamique Sweetened Balsamic Vinegar and shallots to boil over
moderate heat in a nonreactive saucepan and reduce to approximately 2
tablespoons, about 2 minutes.
2. Transfer reduction to food processor.
3. Add next five ingredients and process until minced.
4. With machine on, add olive oil in steady stream.
5. Transfer vinaigrette to a nonreactive bowl and store or use.
Makes 3/4 cup (serves six).
formatted by Hanneman *REF (C) 1998 American Culinary Gardens
http://www.acgardens.com/ *SWEETENED BALSAMIC VINEGAR. Ingredients:
Imported Balsamic Vinegar, Brown Sugar. Contains Sulfites. PER 1 tbsp
(15ml) 17 Calories
Notes: SOAK the sundried tomatoes: in water, juice and/or olive oil for 1
hour and drain
Recipe by: Recipe Box: American Culinary Gardens 1998
Posted to EAT-LF Digest by Pat Hanneman <kitpath@earthlink.net> on Oct 02,
1998, converted by MM_Buster v2.0l.
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