8 large Cloves garlic, cut into 1/4 to 1/2
Inch dice (8 to 10)
1/2 cup Fruity extra-virgin olive oil
Salt and freshly ground black pepper
6 tbsp High-quality commercial balsamic vinegar, (6 to 7)
4 tbsp Red wine vinegar, (4 to 5)
1 1/2 tbsp Dark brown sugar
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In a medium skillet combine garlic, oil and some salt and pepper. Cook over medium low until garlic is soft and barely blonde. (If it darkens , it will turn bitter. Throw everything away and start again.) Stand back and add the vinegars and sugar. Simmer 2 to 3 minutes. Taste by cooling a sample first (it will be scorching), and seeing if there's soft acidity and good sweet/tart balance. If too, acid, continue simmering. If acid is lacking, add a little more vinegar. Remove from heat, cover and hold until shortly before serving (up to 3 hours). Taste again, adjusting seasonings if necessary. Heat up and spoon over salad.
Recipe By : Star Chefs http://starchefs.com/TOC.html
Posted to MC-Recipe Digest V1 #219
Date: Tue, 17 Sep 1996 17:48:59 -0400
From: Mail Delivery Subsystem <MAILER-DAEMON@rintintin.sierra.com> (by way of kmeade@ids2.idsonline.com (The Meades))
NOTES : FROM "THE SPLENDID TABLE: RECIPES FROM EMILIA-ROMAGNA, THE HEARTLAND OF NORTHERN ITALIAN FOOD," by Lynne Rossetto Kasper, published by William Morrow, 1992. Copyright 1992 Lynne Rossetto Kasper. In the Emilia-Romagna region of northern Italy this dresses an antipasto salad of tart greens, fresh herbs and a pine nuts, all topped with long furls of Parmigiano-Reggiano cheese and Prosciutto di Parma. You could use it this way, or over steamed little new potatoes, tossed with arugula, fresh basil, and red onion. If meat is desired, add thin slices of rare roast lamb and you've a wonderful supper. The dressing is excellent over sauteed scallops or shrimps. Or just spoon it over a mixed salad of curly endive and other assertive greens like the organic salad mixes so popular now. It will overwhelm very delicate ones. Remember if dressing is too acid, simply simmer a little longer.
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