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–+ servings
Italian Salumi

Modena's Parmigiano Reggiano al Balsamico

Parmesan cheese with vinegar sounds pretty pedestrian to the uninitiated. In the north of Italy, and now in your kitchen, the finest ingredients can make this combination special.
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Course: Antipasto
Cuisine: Italian, Northern Italy
Prep Time: 2 minutes
Cook Time: 3 minutes
Total Time: 5 minutes
Servings: 6
Author: My Hungry Traveler

Ingredients

  • 8 oz Parmigiano Reggiano (aged 3 to 4 years)
  • 10 drops Extravecchio Aceto Balsamico Tradizionale di Modena
US Customary - Metric

Instructions

  • Cut the cheese into bite-size chunks. Place on a plate or cutting board and pour drops of balsamic vinegar on the pieces of Parmigiano Reggiano. Let set a few minutes before serving.

Notes

  • It is best to use a Parmigiano Reggiano that's been aged at least 36 months to bring out the deep flavors of the cheese and aceto balsamico.
  •  It is usually served next to the special cold meats and cheeses of the region.

Nutrition

Calories: 151kcal | Carbohydrates: 2g | Protein: 14g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 3g | Cholesterol: 26mg | Sodium: 606mg | Potassium: 35mg | Sugar: 1g | Vitamin A: 295IU | Calcium: 448mg | Iron: 0.3mg