Neapolitan Herb Balsamic Recipes

Slow-Roasted Tomato & Eggplant Linguini

10 Roma tomatoes, 1 large or 2 small eggplants, 8 garlic cloves, 1 red onion, 1/4 cup robust extra virgin olive oil (a Manzanillo or Picual is idea), 1/4 cup Neapolitan Herb balsamic vinegar, 2 tsp cracked black pepper, 1 tsp sea salt, 1 tsp smoked paprika, 8 oz linguini, & 1/2 cup grated Parmesan cheese

Preheat the oven to 400 degrees. Line a rimmed baking tray with parchment paper. Slice the tomatoes in half & lay them skin down on the parchment. Slice the eggplant into 1 in. rounds, then slice each round into approximately 1 in. cubes. Scatter these across the parchment as well. Peel & crush the cloves of garlic, leaving them whole. Chop the onion into 1/2 in. chunks, & add the garlic and onion to the parchment. Drizzle with the olive oil & balsamic & shake the pan gently to ensure that everything is evenly & well coated. Sprinkle with the pepper, salt, & paprika. Bake for 35-40 min., until the tomatoes & eggplant are very soft & caramelized, & the juices have thickened. Bring a pot of salted water to a rolling boil & cook the linguini according to the package directions until just al dente. Drain & place in a large serving bowl. Top the pasta with the vegetables, scraping all the drippings and juices from the pan onto the pasta as well. Toss to coat well. Divide between the serving plates & top each with Parmesan cheese. Serve immediately. This will keep in the fridge (separately, or with the sauces mixed into the pasta) in an airtight container for up to 3 days.

Beef Barley Soup

1 lb. stewing beef, 4 Tbsp Garlic infused olive oil, divided, 1 red onion, 2 garlic cloves, 2 cups pearl barley, 1/4 cup Neapolitan Herb dark balsamic vinegar, 6 cups bone broth

Pat the stewing beef dry on all sides & set aside to come to room temperature. In a heavy-bottomed pot over medium-high heat, searing well on all sides. Be careful not to crowd the pot. You might need to work in batches, transferring the browned meat to a bowl as you go. Finely chop the onion & garlic. Add the remaining 2 Tbsp olive oil to the pan and sauté the onions & garlic until just translucent. Add the barley and toss to coat in the onions, garlic, and olive oil. Deglaze the pot with the balsamic, scraping up any bits that may have stuck on the bottom. Pour in the broth and then the browned meat, cover, & bring to a boil. Turn down the heat to low and simmer, covered, for 45 minutes, until the barley is cooked and puffed. Serve with the Homemade Housewarming Loaf for a hearty and delicious winter meal.