Toschi Balsoy Recipe Book

Page 1

COOKING WITH BALSOY

asian Inside Italian all around


A real new product for worldwide cooking. Enjoy this new condiment a balanced combination of Italian Balsamic Vinegar of Modena and Asian Soy Sauce. This unique blend flavors offers an innovative sauce that is naturally light with a robust, full-bodied taste.

Every combination is the perfect one. Born from the perfect combination of balanced flavor and taste, Balsoy easily compliments cuisine wich calls for either balsamic vinegar or soy sauce! Use to dress plates and vegetables or as an ingredient in reductions. Try with marinades, stir-fry, salads, sushi, meats, seafood, rice, and vegetables.

Meat / fish / vegetables / sushi and ethnic food


MIXED GRILL WITH BALSOY MARINADE

sushi with balsoy sauce


Serves 4

12 oz (350 g) rice noodles, 2 carrots, 1 yellow pepper, 1 cup fresh baby spinach, 3.5 oz (100 g) shrimps - cleaned and deveined, 1 spring onion, 1 tbsp flax seeds, 3 tbsp extra virgin olive oil (EVOO), 2 tbsp Balsoy sauce, chives. Cook the rice noodles in salted boiling water. Chop the carrots, spring onion and the pepper into small 1/4� pieces. Heat the oil in the wok then add the vegetables mix along with the clean shrimp. Stir-fry for 4 minutes. Add the spinach and let it wilt, then add 2 tablespoon Balsoy and reduce. Add the noodles into the wok and stir-fry together for one minute. Serve with flax seeds and chives.

STIR-FRY WITH RICE noodles, VEGETABLES AND SHRIMPS & BALSOY


Serves 4

6 oz (170 g) fresh tuna steak, 5 tbsp sesame seeds, 4 tbsp Balsoy sauce, 3 tbsp extra virgin olive oil (EVOO)

SEARED TUNA WITH SESAME SEEDS & BALSOY

Place the tuna steak in a casserole dish along with the Balsoy and oil, and marinate for about 10 minutes. Then dredge the tuna steak in sesame seeds to form a crust. Pour a bit of the marinade into a hot pan, and cook the steak on both sides for 1-2 minutes, so the middle remains rare. Let cook for 5 minutes and slice tuna. Try serving over a chopped cabbage salad or alongside brown rice and steamed vegetables.


Serves 4

3 cups of mixed greens, 4 slices of pineapple, 3 spring onions, 1 hot pepper, 1.7 oz (50 g) hazelnuts, 1 tbsp mustard, 3 tbsp Balsoy sauce, 2 tbsp EVOO, salt and pepper. Put the mustard in a bowl with Balsoy, oil, salt and pepper; whisk quickly to obtain a smooth emulsion. Wash the lettuce; slice the pineapple, and chop the spring onions and hot pepper into small pieces, crumble the hazelnuts and place all in a salad bowl. Dress with the vinaigrette and serve.

MIXED SALAD WITH BALSOY VINAIGRETTE


See other recipes at www.balsoysauce.com

product of italy


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