Balsamic Vinegar Marinade with Rosemary
4 servings
15 minutes
The balsamic vinegar and rosemary marinade is an elegant blend of Italian culinary aromas, perfect for adding depth and richness to meat. Balsamic vinegar's light sweetness and subtle acidity combined with the rich aroma of fresh rosemary create an ideal base for marinating. Garlic adds spiciness while olive oil softens the meat's texture, making it tender and juicy. This marinade not only enhances the dish's flavor but also contributes to its juiciness by allowing the meat to absorb refined spicy notes. The dish takes on a truly Italian character reminiscent of warm evenings in Tuscany where every meal is an art. Use it to marinate beef, lamb or poultry before grilling and each bite will be filled with a harmony of flavors.
1
In a bowl, mix balsamic vinegar, olive oil, minced garlic, and 0.5 teaspoons of freshly ground pepper.
- Balsamic vinegar: 0.5 glass
- Extra virgin olive oil: 2 tablespoons
- Garlic: 6 cloves
- Freshly ground black pepper: to taste
2
Tear the leaves off the rosemary branches.
- Fresh rosemary: 6 stems
3
Place half of the rosemary in the dish, lay the meat on top, pour the marinade over it, and sprinkle with the remaining rosemary. Cover and refrigerate for 6-24 hours, occasionally turning the meat.
- Fresh rosemary: 6 stems
4
Before grilling, salt and pepper the meat (remove the garlic pieces and rosemary leaves beforehand).
- Coarse salt: to taste
- Freshly ground black pepper: to taste