Leek Sauce with Balsamic

Sauté two cloves of garlic in 2 ounces oil and 2 ounces of butter. Caramelize the same pan with one or two tablespoons of sugar. Add one lb of chopped leeks or shallots, half glass of white wine and half a glass of Cavedoni Traditional Balsamic Vinegar of Modena. Cook for about half an hour, then puree with a vegetable mill. If necessary cook the sauce over low heat until it assumes a creamy consistency. Serve piping hot with boiled vegetables.

Sweet Green Sauce with Balsamic Vinegar

Chop a bunch of parsley and a clove of garlic and put them into a heated pan with two spoonfuls of olive oil and a tablespoon of butter. The butter will keep the oil temperature low. Cook briefly without browning over a low heat. Then increase the heat; add a spoonful of breadcrumbs and let it brown a little. Add a spoonful of Cavedoni Traditional Balsamic Vinegar of Modena, salt and a teaspoonful of sugar. Take the pan off the heat and allow to cool down. Then add some olive oil, if necessary. Serve the sauce cold.

Spicy Green Sauce with Balsamic Vinegar

Hard-boil two eggs and allow them to cool; mince them (by hand or with a mixer) finely together along with some leaves of celery, a handful of parsley, a spoonful of capers, 4 or 5 small onions in oil and a carrot. Put the mixture in a bowl and dress with salt, pepper, a spoonful of Cavedoni Traditional Balsamic Vinegar of Modena, and a good spoonful of extra-virgin olive oil. Stir and allow some minutes before serving. If you like, you can prepare a spicier sauce by adding some anchovies.