Vinegar: What to do with it?
The most classic use for vinegar is to dress a salad, using good extravirgin olive oil as well. Italians also season salad with salt, but not, as a rule, pepper.
Another classic use of vinegar, which dates back to the Romans, is as a thirst quencher: Take a glass of cool water and add to it a tablespoon or two of vinegar (some people prefer more, up to half the volume of water). Sip & enjoy.
Another use for vinegar is to preserve vegetables; this technique is common in the Alto Adige: Wash firm vegetables (carrots, bell peppers, or baby onions, for example) well, cube them if need be, and put them in glass jars, which you will want to fill with a 50-50 water-vinegar solution. Cover the jars tightly, put them in a 212 F (100 C) oven for 5 minutes, and turn off the oven. When the jars have cooled put them in a cool dark place.
It's easy to make aromatic vinegars and sauces
Aromatic vinegars are made by steeping herbs or spices in vinegar; they add a pleasant something to salads, but also work very well with other foods, and are perfect for giving a dish a personal touch. In particular, they contribute nicely to sauces, will work well with blander foods, for example boiled vegetables, and will add special accents to grilled foods (use a nebulizer to distribute the vinegar evenly, and go easy). Some will also work nicely with fruit; again, use a nebulizer to distribute the vinegar evenly.
To make aromatic vinegar you'll need a wide-mouthed glass jar with a lid that closes tightly for steeping the ingredients, a fine strainer, and a funnel, with filter paper, for filtering the seasoned vinegar before you put it into the bottle. Though plain bottles will work fine for kitchen use, if you plan to give the vinegar as a gift, especially in the holiday season, use more decorative bottles.
The recipes below will work equally well made with good quality wine or apple vinegar; the major difference will be the color of the finished vinegar or sauce.
Aromatic Vinegars
Aceto all'Aglio
A little garlic contributes considerably to this vinegar, which is perfect for salads.
Aceto alle Erbe e Scalogno
A powerful vinegar flavored with herbs and scallions.
Aceto all'Aglio e Peperoncino
A zesty garlic-and-hot-pepper vinegar that's perfect with boiled vegetables, meats and fish.
Aceto Piccante
An unusual curry-laced vinegar that will go well with poached fish or vegetables.
Aceto al Basilico
Basil and capers add zest to this vinegar.
Aceto alle Erbe Aromatiche
A strongly flavored vinegar that will work nicely with bland foods, and be handy in the kitchen too.
Aceto ai Lamponi
Vinegar flavored with raspberries will add brightness to a salad, and be nice with fruit as well.
Sauces
Agliata
A classic Ligurian sauce made from garlic, vinegar and bread, which works nicely on rustic pasta or gnocchi, and is also a good antipasto spread.
Cavalcanti's Sweet and Sour Sauce
The great Neapolitan gastronome's accompaniment for fried foods and hard boiled eggs, with a recipe for fried string beans too.
Salse
A collection of seven Piemontese sauces for boiled meats, many of which will also be wonderful with boiled vegetables, especially potatoes.
Salsa di Cipolle
A zesty onion sauce for jazzing up meats or veggies.
Salsa Verde
Parsley-rich and perfect over boiled fish, meats or potatoes.
Salsa di Rafano All'Aceto
A tangy horseradish to perk up boiled meats and other bland things.
Salsa alle Acciughe
A tasty, creamy anchovy sauce for meats and vegetables.
Salsa di Menta
A classic mint sauce that will work well with rich meat dishes, for example leg of lamb.
Salsa di Ribes
A current sauce that's excellent with all kinds of meats.
About Vinegar & Making it from Apples | Making Wine Vinegar
A presto,
Kyle Phillips
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