{"id":7103575171,"title":"Villa Grimelli White Balsamic Condiment Romanica Bronze Eagle 500ml","handle":"villa-grimelli-white-balsamic-condiment-romanica-bronze-eagle-35-grape-must","description":"\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e500ml\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e35% Grape Must\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003e\u003cspan class=\"s1\"\u003eSuggested recipe:\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eRainbow Trout in Parchment with Shredded Zucchini, Squash, and Sweet Potatoes\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s2\"\u003e\u003cb\u003eIngredients\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s3\"\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003e½ cup pre-cooked brown rice\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s3\"\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003e1 medium zucchini\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s3\"\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003e1 medium yellow squash\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s3\"\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003e1 medium sweet potato\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s3\"\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003e1 large shallot\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s3\"\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003e1 tablespoon + 2 tablespoons extra virgin olive oil\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s3\"\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003e½ teaspoon black pepper\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s3\"\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003e¼ teaspoon sea salt\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s3\"\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003e1 clove minced garlic\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s3\"\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003e2 (5 ounce) rainbow trout filets\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s3\"\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003e1 meyer lemon\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s3\"\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003eblack pepper and sea salt to taste\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s2\"\u003e\u003cb\u003eDirections:\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003col class=\"ol1\"\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s3\"\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003ePreheat oven to bake 350 degrees.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s3\"\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003eTear two sheets of parchment paper, approximately 18” each and place on sheet pan.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s3\"\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003eDivide rice evenly and place on each parchment paper.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s3\"\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003eUsing a box cheese grater, grate zucchini, squash, and sweet potato. Be sure to peel sweet potato before grating.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eAs you grate each vegetable, divide in half and continue to layer on top of the rice.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s3\"\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003eThinly slice shallot, divide, and place on top of rice and vegetables.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s3\"\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003eDrizzle 1 tablespoon of olive oil over the two piles of vegetables, rice, and shallot.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s3\"\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003eAdd pepper, salt, and garlic over the two piles of vegetables, rice, and shallot.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s3\"\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003eWash, dry, and add trout to each pile of vegetables, rice, and shallot.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s3\"\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003eSlice ½ of lemon into thin slices and set aside.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s3\"\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003eIn a small bowl, mix Villa Grimelli White Balsamic Condiment, 2 tablespoons olive oil and the juice of the remaining ½ lemon.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s3\"\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003eDivide vinegar mixture and drizzle evenly over each trout.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eTop with pepper and salt.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s3\"\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003eFold up parchment paper and tuck in ends for each of the piles.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s3\"\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003eBake for 35 minutes and let rest for a few minutes.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s3\"\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003eCarefully unfold parchment and slide into serving platter and cut into four servings and enjoy.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e","published_at":"2016-06-15T12:01:00+05:30","created_at":"2016-06-15T12:14:27+05:30","vendor":"Villa Grimelli","type":"Balsamic Vinegar","tags":["Vinegar","White Balsamic Vinegar"],"price":900,"price_min":900,"price_max":900,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":21997165763,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":false,"featured_image":null,"available":true,"name":"Villa Grimelli White Balsamic Condiment Romanica Bronze Eagle 500ml","public_title":null,"options":["Default Title"],"price":900,"weight":0,"compare_at_price":null,"inventory_quantity":-27,"inventory_management":null,"inventory_policy":"deny","barcode":""}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/0966\/0044\/products\/VG10-White-Balsamic-Condiment-500ml.jpg?v=1466405833"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/0966\/0044\/products\/VG10-White-Balsamic-Condiment-500ml.jpg?v=1466405833","options":["Title"],"content":"\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e500ml\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e35% Grape Must\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003e\u003cspan class=\"s1\"\u003eSuggested recipe:\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eRainbow Trout in Parchment with Shredded Zucchini, Squash, and Sweet Potatoes\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s2\"\u003e\u003cb\u003eIngredients\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s3\"\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003e½ cup pre-cooked brown rice\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s3\"\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003e1 medium zucchini\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s3\"\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003e1 medium yellow squash\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s3\"\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003e1 medium sweet potato\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s3\"\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003e1 large shallot\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s3\"\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003e1 tablespoon + 2 tablespoons extra virgin olive oil\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s3\"\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003e½ teaspoon black pepper\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s3\"\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003e¼ teaspoon sea salt\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s3\"\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003e1 clove minced garlic\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s3\"\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003e2 (5 ounce) rainbow trout filets\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s3\"\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003e1 meyer lemon\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s3\"\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003eblack pepper and sea salt to taste\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s2\"\u003e\u003cb\u003eDirections:\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003col class=\"ol1\"\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s3\"\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003ePreheat oven to bake 350 degrees.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s3\"\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003eTear two sheets of parchment paper, approximately 18” each and place on sheet pan.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s3\"\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003eDivide rice evenly and place on each parchment paper.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s3\"\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003eUsing a box cheese grater, grate zucchini, squash, and sweet potato. Be sure to peel sweet potato before grating.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eAs you grate each vegetable, divide in half and continue to layer on top of the rice.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s3\"\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003eThinly slice shallot, divide, and place on top of rice and vegetables.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s3\"\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003eDrizzle 1 tablespoon of olive oil over the two piles of vegetables, rice, and shallot.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s3\"\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003eAdd pepper, salt, and garlic over the two piles of vegetables, rice, and shallot.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s3\"\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003eWash, dry, and add trout to each pile of vegetables, rice, and shallot.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s3\"\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003eSlice ½ of lemon into thin slices and set aside.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s3\"\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003eIn a small bowl, mix Villa Grimelli White Balsamic Condiment, 2 tablespoons olive oil and the juice of the remaining ½ lemon.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s3\"\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003eDivide vinegar mixture and drizzle evenly over each trout.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eTop with pepper and salt.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s3\"\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003eFold up parchment paper and tuck in ends for each of the piles.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s3\"\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003eBake for 35 minutes and let rest for a few minutes.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s3\"\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003eCarefully unfold parchment and slide into serving platter and cut into four servings and enjoy.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e"}

Villa Grimelli White Balsamic Condiment Romanica Bronze Eagle 500ml

Product Description
QAR 9
Maximum quantity available reached.

500ml

35% Grape Must

Suggested recipe:

Rainbow Trout in Parchment with Shredded Zucchini, Squash, and Sweet Potatoes

Ingredients

  • ½ cup pre-cooked brown rice
  • 1 medium zucchini
  • 1 medium yellow squash
  • 1 medium sweet potato
  • 1 large shallot
  • 1 tablespoon + 2 tablespoons extra virgin olive oil
  • ½ teaspoon black pepper
  • ¼ teaspoon sea salt
  • 1 clove minced garlic
  • 2 (5 ounce) rainbow trout filets
  • 1 meyer lemon
  • black pepper and sea salt to taste

Directions:

  1. Preheat oven to bake 350 degrees.
  2. Tear two sheets of parchment paper, approximately 18” each and place on sheet pan.
  3. Divide rice evenly and place on each parchment paper.
  4. Using a box cheese grater, grate zucchini, squash, and sweet potato. Be sure to peel sweet potato before grating.  As you grate each vegetable, divide in half and continue to layer on top of the rice.
  5. Thinly slice shallot, divide, and place on top of rice and vegetables.
  6. Drizzle 1 tablespoon of olive oil over the two piles of vegetables, rice, and shallot.
  7. Add pepper, salt, and garlic over the two piles of vegetables, rice, and shallot.
  8. Wash, dry, and add trout to each pile of vegetables, rice, and shallot.
  9. Slice ½ of lemon into thin slices and set aside.
  10. In a small bowl, mix Villa Grimelli White Balsamic Condiment, 2 tablespoons olive oil and the juice of the remaining ½ lemon.
  11. Divide vinegar mixture and drizzle evenly over each trout.  Top with pepper and salt.
  12. Fold up parchment paper and tuck in ends for each of the piles.
  13. Bake for 35 minutes and let rest for a few minutes.
  14. Carefully unfold parchment and slide into serving platter and cut into four servings and enjoy.

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