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06.10.17 Crêpes with apples, onions and Balsamic Vinegar

Crêpes with apples, onions and Balsamic Vinegar

Vinegar use: Balsamic Vinegar of Modena can be used for every kind of dishes and today we will learn how to combine Balsamic Vinegar Extra Vecchio with some fruits and vegetables put together! It could sound strange, but I assure that it is delicious!

Let's learn how to prepare some crêpes with apples, onions and the fantastic flavor of Balsamic Vinegar!

Ingredients for 4 people:

600 gr. onion, 2 pippin apples, 50 gr. butter, Parmesan, 1 glass Riesling Oltrepo Pavese, 1 glass béchamel, 2 spoons of original Balsamic Vinegar Extra Vecchio, 2 spoons sour cream, salt, pepper, 8 crêpes traditionally prepared.

Procedure: To start off, you should finely cut onions and in a pan make them become light brown with butter for about 30 minutes.  In order not to fry onions, pour a little at time Riesling Oltrepo Pavese. Then, you should grate one apple and add them to the pan. Mix all ingredients and flavor with salt and pepper as you like. When the compound has become creamy, you can remove the pan from heat and add one spoon of Balsamic Vinegar Extra Vecchio and mix it again.

Now, it's time to prepare crêpes! Place on the table the 8 crepes and lay down on them the béchamel cream, dust with Parmesan cheese and add on the top the apple-onion compound. You need now to blend crepes in a wallet form and prepare the oven dish. as a matter of fact, you should butter an oven dish and place crepes on it, without overlap them. It a good idea to put some béchamel cream on them in order to protect them from the heat. Now, crêpes are ready to be baked for 10 minutes at 180 degrees.

Meanwhile, take the other apple and slice it very thinly. Then, take a large pan and place inside these slices and sprinkle them with Riesling leaving to evaporate over high heat and add sour cream.

At the end, when crêpes have become golden, remove them from oven and place them on the plate. Guarnish with hot apples slices and some sour cream obtained from the cooking in the pan the top of crêpes and add some drops of original Balsamic Vinegar Extra Vecchio.
It is highly recommended to serve this plate when it is still hot and combine it with a glass of Riesling Oltrepo Pavese.

Another astonishing vinegar use.

Detail
22.09.17 Duck breast with original Balsamic Vinegar. Duck breast with balsamic vinegar original is a sophisticated plate which is perfect if you want to surprise your guests. Curious to know this recipe? Here you are the ingredients and the steps.

Ingredients: Duck breast (2 pieces) 1 kg, Golden onions 130 g ,Garlic 2 cloves, Rosemary 3 sprigs, Thyme 4 sprigs, Balsamic Vinegar IGP 50 g, Honey 20 g, Water or vegetable broth 150 g, Salad misticanza 50 g

Place a pan on the fire and allow it to warm, when the skin of the breasts is warm. Turn 3-4 minutes and let them brown on the other side. At this point, combine the sliced onion cut into cloves and garlic in the shirt. Add thyme, rosemary  and sweeten with balsamic vinegar.

Let it evaporate lightly and also mix water (or if you prefer vegetable stock). Cook the duck breast for about ten minutes (it will have to remain rosy inside) and then transfer it to a chopping board keeping the cooking bottom aside, which you will pour into a colander.

Filter the liquid by crushing the compound with a spoon directly into the same pan where you cooked the duck breast. Also combine honey and cook for 3-4 minutes to get a sauce. Meanwhile slice the duck breast and lay the slices on a bed of misticanza salad. Ultimate the dish with the freshly prepared sauce and serve your balsamic duck breast.

As you can see, this recipe is really easy but effective at the same time. The precious duck meat is classified among black meats and is distinguished by their softness and the pink color they take when cooked.

Their slightly wild taste is perfectly matched with the accompanying salad, characterized by sweet and fragrant notes, thanks to the use of honey, balsamic vinegar and various herbs.

For vinegar cooking use original Balsamic Vinegar PGI
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08.09.17 Balsamic Vinegar steak Balsamic Vinegar steak is a traditional recipe very easy to prepare. It is a plate that can be served for lunch, or even better for dinner.

Moreover, it is perfect for people who want to add a new taste to a normal steak. If you have some guests for dinner and you want to surprise them with a very delicious plate, go on and read this article!

The ingredients for the perfect balsamic vinegar steak are: 4 slices of beef steaks, 30 g of butter, 2 spoons of olive oil, 1 shallot, 2 spoons of Balsamic Vinegar IGP, Parsley, a pinch of salt.

Hold a small butter nut and in a pan, let the rest warm together with the oil. Place the steaks in the saucepan, cook for a few minutes on a fire for a few minutes on both sides, season them at the end of cooking, pour on the serving plate and keep warm. In the sauce season the chopped shallot, join the butter nut and let it thicken slightly. Add the Balsamic Vinegar IGP , mix quickly, withdraw from the fire and pour the very hot sauce on the steaks. Sprinkle with chopped parsley and serve.

Here you are the complete calculation of the calories: Balsamic Vinegar 2 cal - Butter 226 cal - Olive oil 360 cal - Parsley 20 cal - Beef Steek 600 cal - Sale 1 cal - Shallow 10 cal Total calories per person: 304

As we can see from the calculation of the calories of the dish, this plate is perfect for who follows a diet and wants to take a break and try a new plate. Moreover, the Balsamic Vinegar is the unique touch our senses were waiting for. Its particular bittersweet taste accompanies perfectly the taste of the meat and it can also be added at the end of the preparation without cooking it, depending on the taste of your guests.
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11.08.17 Balsamic Vinegar Salad Dressing Balsamic vinegar salad dressing: the most common method in our territory to season a salad is surely easy to realize and can reach everyone.


If you ask a Modenese how to season the salad, the answer is almost off: pour on 3/4 Extra Virgin Olive Oil, 1/4 Traditional Balsamic Vinegar and a pinch of salt.


You will surely have a seasoning that will give your dish a unique and inimitable taste. The flavors of our Traditional Balsams used in raw will be sharp on your palate and will inebriate you. This balsamic vinegar salad dressing is surely the world's best known way to use the Balsamic Vinegar in Modena. Combining vegetables is surely the most common use method for this extraordinary product, but, in our opinion, very limited use in spite of the many possibilities of culinary use.


Another method to create balsamic vinegar salad dressing is to mix: Extra Virgin Olive Oil, Mustard, Balsamic Vinegar, honey and add a pinch of salt. You will get a tasty seasoning where, however, recognizing the taste of vinegar will be much more difficult. But we do not limit the use of Balsamico in this way, the unique and unrepeatable features of this product will allow you to perform hundreds of different recipes by creating the most varied and satisfying culinary marriages.


I remind you that for a practical and proper use in the Balsamic Vinegar kitchen you will always have to use the Traditional DOP product, while IGP Vinegar can be put on the flame.

​Do not forget our precious advice: try the traditional at raw after dinner using a spoon (if possible) of ceramic, it will also be an excellent digestive. 

Discover the pleasure of sharing this food jewel with people who appreciate excellence.
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