Recipes & More
Condimenti

What could be better with Fiorucci Italian Specialty Meats than condiments made with our very own Balsamic Vinegar? Ideal for Panini, Sub Sandwiches, and Roll-Ups, these Mustard and Mayonnaise recipes will transform ordinary sandwiches into something great! 		   
     
Apple Cider and Balsamic Vinegar Mustard

Here's a spicy coarse mustard that will add zip to any sandwich. Allow the mustard two weeks to mellow.

Ingredients:

  • 7 Tablespoons yellow mustard seeds
  • 2 Tablespoons black mustard seeds
  • 2 Tablespoons dried mustard powder, preferably Coleman's
  • ½ cup apple cider
  • ½ cup Fiorucci Balsamic Vinegar
  • 2 Tablespoons honey
  • 1 Tablespoon minced Shallot
  • 1 large garlic clove, crushed
  • 2 teaspoons salt
Directions:
  1. In a blender, grind the yellow and black mustard seeds and dried mustard until most of the seeds are almost ground to a powder, approximately 1 minute. You may need to stop the machine and scrape the pulverized seeds from the blades to avoid clogging. Transfer to a medium non-reactive bowl and stir in the cider. Let stand, uncovered, stirring occasionally, for 3 to 4 hours. (This allows the mustard to "breathe," giving it a more rounded flavor.)
  2. Return to the blender and add the vinegar, honey, shallot, garlic and salt. Blend until thick, approximately 1 minute. Transfer to a container, cover tightly, and refrigerate. Let mellow for 2 weeks before serving. (The mustard can be stored, covered and refrigerated, for up to 1 month)

Makes 1 ½ cups

  
   
Balsamic Mayonnaise

Ingredients:

  • 1 large egg, at room temperature
  • 2 Tablespoons Fiorucci Balsamic Vinegar
  • 1 Tablespoon Dijon Mustard
  • ¾ teaspoon salt
  • ⅛ teaspoon freshly ground white pepper
  • ¾ cup vegetable oil
  • ½ cup olive oil
Directions:
  1. In a blender, process the egg, 1 Tablespoon of the Balsamic Vinegar, mustard, salt and pepper. With the blender running, slowly pour in the vegetable oil one drop at time, until the mixture has become creamy; once creamy, add the oil (first the remaining vegetable oil and then the olive oil) in a thin, steady stream. It is critical not to add oil too quickly or the mayonnaise will not emulsify. Use a rubber spatula to scrape down the inside of the blender to ensure that all the ingredients are thoroughly combined.
  2. Transfer the mayonnaise to a bowl and stir in the remaining 1 tablespoon Balsamic Vinegar. Cover tightly with plastic wrap and refrigerate until ready to use. (The mayonnaise can be prepared up to 3 days ahead, covered, and refrigerated.)
  3. For an herbed variation, stir 1/3 cup of finely chopped fresh basil into the finished mayonnaise.

Makes approximately 1 ½ cups