SAUCE WITH BALSAMIC (Aceto Balsamico)

DIFFICULTY Easy
TIME PREPARATION 15 min
TIME COOK 20 / 25 min
EQUIPMENT CUTTING BOARD, KNIFE, PAN, PEELER, COLANDER
CATEGORY Sauce

INGREDIENTS
1 carrot
1/2 Onion
Garlic
Cloves (6/7)
Cinnamon (Stick)
Juniper (5/6 grains)
Pepper (10 grains)
Salt
Red Wine (1/2 Bottle)
Balsamic Vinegar (1 cup)
Sugar (2 tea-spoons)
Butter and Extravergin oil
Vegtal broth or Hote water

DIRECTIONS
Cut the carrots, onions into medium chop (coarsely)
Add Garlic (cutters garlic 3 o 4), Cloves (6/7), Cinnamon (Stick), Juniper (5/6 grains), Pepper (10 grains), Salt and Butter and Extravergin oil
Simmer until the vegetables are soft. Never fry or burn the vegetables. If you notice that we stick, add a little broth or water.
Add the red wine and cuocre for another 5 minutes. Add the vinegar and continue cooking until the mixture has reduced by about half. You have to get a thick sauce and dark.
Add up the heat and add sugar.
Filtered by the strainer.
The sauce can keep in the refrigerator or freezer.
Do not thaw in the microwave because it tends to burn.
When heated to do or very low heat and stir in the microwave at the lowest level.
Use this sauce with meat, the processed vegetable or arrichirre the boiled vegetables. Not suitable for salads (too high in fat)

SUGGESTION MENÙ VINE