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The classic taste of the No 1 Kalamata Balsamic Vinegar enriched with fig extract to produce a distinctive balsamic vinegar with a mild fruity flavor. Ideal for green salads, dressings, raw and boiled vegetables, and marinades.
Nutritional Information
13 calories/tablespoon - 0% fat content - Gluten free
Add it in the cooked meat, poultry, yellow cheese. It is amazing in salads and ice cream.
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Veal shank with Kalamata Balsamic Cream Fig, prunes and apricots
Ingredients
4 veal shanks
16 dried prunes
16 dried apricots
8 tablespoons Kalamata balsamic cream fig
Freshly ground pepper
Method
Put the veal shanks in a large bowl, season, and drizzle the olive oil and Balsamic Cream Fig over them.
Cover and leave in the refrigerator to marinade for half an hour.
Use 4 large pieces of kitchen foil and place one shank in each. Divide the prunes and apricots between them and add equal quantities of the marinade. Close the foil parcels and place in a roasting dish.
Cook for 2 hours in a pre-heated oven at about 180oC (350oF) without opening.
Remove from oven, leave to rest slightly and open carefully.
