21.04.17Carrot Gnocchi with Balsamic Vinegar of ModenaIngredients 4 people amount:
300 g (10.56 oz- 0.66 lb) of carrots , 3 spoons of extra-virgin olive-oil , 3 little pieces of butter , 1 big potato , 1 tuft of fresh mint , 2 cups of 00 wheat , basil, butter, salt, pepper , 1 egg , 1 yolk , 100 g (3.52 oz- 0.22 lb) of grated Parmesan cheese , 1 onion , 10 little round tomatoe, 1 tea-spoon of sugar , 2 spoons of Balsamic Vinegar of Modena PGI.
Peel off carrots and potato, boil them in salt water and keep boiling water after straining it off from vegetables.
Mash vegetables together to obtain a dense mixture. Add wheat, egg, yolk, salt, pepper and 50 g (1.76 oz- 0.11 lb) of grated Parmesan cheese. Blend well.
Sprinkle a chopping-board with wheat and divide the mixture into small balls. Roll balls out to obtain long cylinders. Form many little gnocchi (about 2 cm long) cutting cylinders with a sharp knife.
Mince onion and let it fry slightly with oil and butter. Add water until onion becomes transparent.
Salt and pepper. Wash and clean tomatoes, divide them into halves and clean off seeds. Mince them and add them to onion. Sprinkle with sugar and add Balsamic Vinegar of Modena.
Let it cook and add water if necessary, until you obtain a tomato confit.
In the meanwhile, boil gnocchi in abundant salt water and strain off water when they come to the surface.
Mix gnocchi with vegetables sauce. Let them fry quickly, then add basil and mint.
Season with butter and Parmesan cheese left over, then take off from fire and serve immediately. Detail
07.04.17Hot Ricotta Pies with Balsamic Vinegar of Modena Ingredients 4 people amount:
3 eggs, 1 cup of sugar + 40 g (1.41 oz- 0.09 lb), 3 spoons of 00 wheat flour, 250 g (8.80 oz- 0.55 lb) of ricotta or other cheese like quark, 3 spoons of Balsamic Vinegar of Modena + 50 g (1.76 oz- 0.11 lb), Nutmeg, cinnamon, 100 g (3.52 oz- 0.22 lb) of butter, 100 g (3.52 oz- 0.22 lb) of crumbled cookies, Crumbled macaroons
Whip egg yolks and sugar in a bowl until the mixture has a foamy texture.
Stir softly sieved flour to the mixture, then sieved ricotta. Add a coffee-spoon of cinnamon and strew the mixture with a little bit of nutmeg. Pour 3 spoons of Balsamic Vinegar of Modena PGI into the bowl and blend all ingredients.
Let the mixture rest for 15 minutes.
Whip egg albumens with 40 g (1.41 oz- 0.09 lb) of sugar. Mix them softly with the mixture.
Grease four baking moulds with 50 g (1.76 oz- 0.11 lb) of butter and cover them with crumbled cookies.
Pour the ricotta mixture into them.
Put them into warm oven (170°C- 338°F) and bake for 20 minutes.
Turn oven off. Let ricotta pies rest there for 10 minutes.
Prepare a Balsamic Vinegar of Modena PGI sauce blending 50 g (1.76 oz- 0.11 lb) of warm molten butter with 50 g (1.76 oz- 0.11 lb) of Balsamic Vinegar of Modena PGI
Place ricotta pies in the middle of four dishes. Sprinkle them with Balsamic Vinegar of Modena sauce.
Decorate with crumbled macaroons and serve. Detail
24.03.17Rabbit with Balsamic Vinegar of ModenaIngredients 4 people amount:
1 rabbit weighing about 1 kg, 3 lt. of white wine, 1 glass of strong wine vinegar, 1 onion., 1 stalk of celery., extra-virgin olive oil q.s., 1 can of peeled tomatoes weighing 1/2 kg., aglione” q.s., 100 g (poor) of butter, meat soup q.s., chopped fresh parsley q.s., 1 poor glass of d’Aceto Balsamico Tradizionale di Modena IGP
Cut the rabbit into medium-sized pieces and arrange them in a steel casserole.
Be sure that the meat is dipped in 2 lt. of wine ( in Rubbiara a mixture of Albana, Trebbiano and Montuni is used).
Add the strong vinegar. Allow to rest for 8 hours or more. When it is ready, put the “herbs” in a pan (well chopped): cut the onion and the celery into slices and brown.
When the browning has just started pour the peeled tomatoes after sifting them. Let the mixture to boil slowly.
At the same time put the rabbit pieces – after draining them – previously dressed with “aglione” ( i.e. some coarse salt with ground rosemary and garlic) in a pan with the butter.
When excellently browned on both sides, add the white wine used for soaking and cover half height of the rabbit pieces.
When the wine is evaporated, spread the “herbs” on the rabbit, which are now ready.
Cover everything with boiling broth ( beef and chicken broth ).
Add the chopped parsley. Stir carefully and put the lid on the pan. Boil slowly until it is cooked. – adding some broth when necessary.
Just before taking the pan off the fire, pour “balsamic vinegar”.
Stir carefully in order to let the balsamic vinegar to make the food tasty and arrange on a warm tray. In the Renaissance, it was always served with cabbage dressed with the cooking sauce as side dish.
Today it is mainly served with warm boiled potatoes dressed with the cooking sauce. Detail
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