I have prepared this dish twice now, the first time I prepared as directed. I felt though there was just something missing too the tastes, I was wanting more flavor from the vinegar.. The second time, I decided to do something different to find that taste i was looking for. So I seasoned with all the ingredients, including balsamic vinegar. In addition, I added red wine to this. I let it all marinade for 4 plus hours... during cooking time I added a little more vinegar and wine, just before done and after reduction, I added a small amount of flour and water to make the glaze a little thicker... It was divine... It had an amazing red tangy/wine flavor just what I was looking for .. I was entertaining for a friend whom owns a well know restaurant here in Acapulco, and he was so impressed with the flavors he wants to add it to his menu... Thanks for the recipe...

Reviewed On: Feb. 3, 2009

S-I-M-P-L-I-C-I-T-Y at it's best.. Being Sicilian, I made a few changes only for our familia's likings, I used salmon instead of sausage.. I use fresh diced up, (can be used too), cook in the oil till slightly pink, make sure not to over cook, then follow recipes as directed for cooking,. I crushed fresh cherry tomatoes, and added a tad of tomato sauce,& added fresh basil, oregano,tad of parsely, followed cooking times as directed. I added more vodka (Grey Goose) than called for due to adding some sauce with the tomatoes. served with fresh asago & parmesan.. This is just from a Italian prespective and likings... The recipes is great as is.. Well Done!!

Reviewed On: Nov. 12, 2008

It is often hard for me to give 5 stars being a food critic and expert cook. Then to top it off I'm Sicilian.. This was very good and authentic in an Italian sense, varies from regions.. I will say that most Italians I know would give this 5 stars too. No need to alter this recipe at all, I did add one thing *which is not authentic* I added a soft chipolte goat cheese to the Parmesan mixture! It does not ruin the perfection if this recipe at all.. I also add some Chianti to the sauce, not to much as you do not want it to become runny. Again, the recipe is to perfection and there simply does not need to be any changes, it is at the cooks discretion! Bravo!!

Reviewed On: Sep. 20, 2008