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Balsamic sour apple sauce 100g



Price: 6.40 EUR

Quantity:
Pour over gnocchi in the salmon sauce: fry a little onion on the butter, add smoked salmon, flambé with vodka, add vegetable cream, cook and then add one Il Miracolo di San Gennaro tomato at the end. Mix together with gnocchi.
 
In a jar: apples (neither preservatives nor sugar)
100 g of fruit per 100g of product

Peter Patajac, owner of an idyllic small restaurant called Ruj in Karst (Slovenia), awarded chef few years ago with a title Delo's cook of the year (Delo is a daily Slovenian newspaper with the second highest circulation) is not only a great cook but he also creates so to speak ingredients for cooking. Which you hardly compare to anything-so delicious they are.
It seemed like a destiny has brought him to us because he is well aware how important quality ingredients are for a good cooking and behind every product of his stands a great story with which food becomes alive and tempting.  
Peter Patajac is making these delicious products mainly out of nostalgia and sentimentality. He has very nice memories from his youth of tastes, smells, which are nowadays unfortunately not present on the store shelves anymore. He misses homemade, genuine masterpieces from the past. So he decided to revive them for his own joy first and then later on he started to share them with others as well.
 

This is a unique product for which at first glance it is quite difficult to choose the right word: is it a sauce, syrup, jam? Peter officially named it Balsamic sour apple sauce. It might seem similar as lately so popular balsamic vinegar (aceto balsamico) to someone but Peter nicely explains the differences between them: well firstly of course, that balsamic vinegar is made of grapes and balsamic apple sauce however of apples. When preparing aceto balsamico, they add extra acid and the density is obtained with aging. Ruj's apple sauce contains natural acidity and sweetness. Density is obtained by reduction, that is by cooking. Cooking on an open fire with wood which is a totally different story than cooking on a gas stove.  
 
It takes around 100 liters of apple juice to prepare approximately 8 liters of Balsamic sour apple sauce and very impressive is the information that one jar of Balsamic apple sauce, like you can buy in our store, contains 15 kilograms of apples.  
Peter got the idea for the sauce in Bosnia, where people also have a habit of cooking the apples but not so much because of culinary delights, as because of health. They used to give apple sauce to children before eating in the morning, older people used it for lowering the cholesterol level in the blood and it was very useful in winter for sore throats. They used to soak the warm cloth with the apple sauce, wrapped it around the neck and it took out all the illness.
 


 
 
Balsamic apple sauce simply has no durability (on the packaging is only due to legal regulations). Sauce, which is not used currently, is placed in wooden barrels, where it rests. The older the better.
 
 
 
Peter says that the Balsamic sour apple sauce goes great with meat, fish and desserts.
Olive oil is its best companion.
Peter’s friend uses it instead of a sugar. He says that in the morning he puts cereals, yogurt and a spoon of apple sauce in a cup and that it is nothing better than that. So he eats breakfast with no added sugar and no artificial additives.

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