Balsamic Vinegar of Modena P.G.I.
ChefTalk.com Top Picks
I like the strawberries to be very cold and sweet so sometimes paint them with simple syrup and allow them to sit in the fridge for a bit.
Goes without saying the vinegar is room temp ( home kitchen room temp not the bakery or BOH room temp lol ;-)
I have used it in sauces, glazes, syrups, marinades, and even soup such as Ribollita (Tuscan White Bean Soup)... and for wayyy out of the box... dessert...
Gelato Modena, Italian Balsamic Vinegar Ice Cream with fresh Strawberries and cracked Black Pepper
Make a syrup with balsamic and sugar, reduce until it's a nice syrupy consistency and then drizzle over ice cream or cheesecake.
Been having that for the last week or so. Home made strawberry vanilla ice cream with balsamic/ sugar reduction. Strawberries have been abundant at my farmers market so. . .
If you can get very fresh imported parmesan, drizzle on thick aged balsamic on chunks. Parm isn't just to garnish.
Reduce balsamic with brandy and apricot marmalade for grilled pork or a roasted rack. Possibilities are endless, as others have mentioned. Sauces, glazes, marinades, drizzle on soups and salads.
On fresh tomato slices with basil, olive oil, S&P, is the most basic.
I'm not a "pro," but I'd use the "expensive and thick really good stuff" as a dressing or condiment on already prepared food. If it's as good as the precious aged bottle I imported from Italy, then go ahead and drink it by the (tea) spoonful.
@JAH42 That sounds good too, but I'd eat asparagus with almost anything. Chocolate, even. I love asparagus.