Recommended recipe: escalopes with Armonia
Dice 4 tomatoes, brown them for about 3 minutes in melted butter (4 tablespoons) and then set aside. Flour the veal slices, making sure to cut off the edges so that they do not curl up. Brown them in the same butter as the tomatoes for 3 minutes on each side; then season with salt and pepper to taste. Add the tomatoes and finish cooking for about 2 minutes on each side. Pour a generous spoonful of Armonia into the pan and continue to cook for another 6 minutes, then serve.
It’s an harmonious blend between Traditional Balsamic Vinegar of Modena DOP Extraold and Balsamic Vinegar of Modena PGI Gold Reserve
This blend is aged for a further six months in small barrels so that the product be mixed well. The result is an extremely dense product with a genuine taste of the Balsamic tradition.
