Aceto Balsamico di Modena
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Aceto Balsamico di Modena

Latest news Aubergine rolls with Balsamic Vinegar Recipe Detail
10.09.18 The Salmon tartare with Balsamic Vinegar pearls The Salmon tartare with Balsamic Vinegar pearls is a dish which is perfect for a special dinner. If you want to surprise your significant other or an important guest, with this recipe you can do no wrong!Keep on reading to discover how to prepare it!

Although it definitely is a refined dish, you'll need only few ingredients and a few minutes to prepare it! Furthermore this dish is very versatile, since it can be served as appetizer but also as main course.

Moreover the salmon can be enriched with different ingredients, according to your taste! In this recipe we suggest you to enhance its flavor using our Gioielli di Balsamico (Balsamic Vinegar pearls), which you can find on our store or on Amazon. Balsamic Vinegar pearls add character to the dish but their flavor is very delicate and does not cover the taste of salmon.

Ingredients

500 gr of Salmon, 1/2 lemon juice, 3 tablespoons of extra virgin olive oil, 100 gr of chive, Salt, Pepper L-ORIGINALE's Balsamic Vinegar pearls (Gioielli di Balsamico)

Procedure 

Clean the salmon carefully and cut it into very small cubes. Then put the cubes in a bowl with the juice of half a lemon, the chives finely chopped, two or three tablespoons of extra virgin olive oil, salt and pepper. After that, mix all the ingredients; let it flavor for about 10 minutes.

Now, divide the tartare into four parts and use dough cutters to give it its characteristic shapes; press well, then remove the stencil. Finally add all over Traditional Balsamic Vinegar pearls to add the final touch. Serve straight away!

The Salmon Tartare with Balsamic Vinegar pearls is a tasty recipe that you must try at lest once in your life! Check our Blog for more recipes enriched with Balsamic Vinegar pearls!
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10.08.18 Traditional Balsamic Vinegar of Modena the Originale Recipe Preparing this Balsamic Vinegar Recipe is very easy. With only one ingredient, patience and knowledge of centenarian traditions, in just 12 years you will have your Balsamic Vinegar ready to use.

Let’s begin by obtaining 500 kg of grapes, but not any grapes, it must be Trebbiano, Ancelotta, Lambrusco or selected from the disciplines indicated by the Production Rules, from which we will get the baked must, the ONLY INGREDIENT of this extraordinary recipe.

After squeezing the grapes, fill with must the boiler, bring the temperature to 90/95 degrees, the lively fire serves to avoid alcoholic fermentation; Cooking will allow water to evaporate and increase sugars. Let it bake until the must has been reduced by 50% of its initial volume.
Once the must has been cooked we have to wait for fermentation, it can start even after several months. Remember that the initial alcoholic fermentation that transforms sugars into alcohol changes into acetic fermentation where alcohol becomes Acetic Acid.

To best follow our balsamic vinegar recipe, it is essential to have a battery with minimum 5 barrels of different wood (1 barrel of 70lt wood of beech, 1 50lt of gelso, 1 40lt of ash, 1 by 30 lt. Robinia, 1 of 15lt. of Ginepro) you can add also 2/3 of Oak, Chestnut, Cherries, recommended in particular for small barrels. With a touch of magic make sure that the woods have a minimum of 4/5 years of seasoning, in the Modena aerea exist barrels masters famous all around the world.

Remember to wash and acetate the barrels before use.

Now we have all the ingredients to cook the Balsamic Vinegar Recipe and to get a great result, once you’ve filled the barrels, we have to put them in its natural pot “il solaio” (the slab), better known as the attic. Let it rest for at least 12 summers and 12 winters Modenesi. I recommend using only the alternating seasons Modenesi where moist and sunny summers bake the roofs of houses, and cold winters and snowy ones freeze them. To get a unique product from the inimitable features I recommend waiting for 25 years.

Get yourself a “Matraccio”, a “Saz”, a “Tragno”and remember that once a year you have to repeat the baking of the must, make “travasi”, “assaggi” and small corrections dictated by the centenarian traditions.

If instead you want to shorten time visit L-Originale Aceto Balsamico Tradizionale di Modena :  www.l-originale.com
Bye and see you to the next recipe! 

As always we give you an appointment with a new and delicious balsamic recipe for the next Friday.
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27.07.18 Pugliese salad with Traditional Balsamic Vinegar The Pugliese salad with Original Balsamic Vinegar is an extremely delicious salad and it’s the perfect recipe for the summer period! This dish is very light and super fresh and and you could easily bring it at work. The main ingredients are exquisite dried tomatoes, flakes of Parmesan, sweet almonds and tasty taralli: the result is a truly inviting salad, success guaranteed!

Ingredients

1 cup of Iceberg lettuce, 120 gr of dried tomatoes, 60 grams of Parmesan cheese, 20  grams of leaf almonds, 6 taralli, Extravirgin olive oil, Salt, Original Balsamic vinegar of Modena P.G.I.

Procedure 

Let’s start preparing all the ingredients! First cut the Parmesan into flakes; then wash and clean the salad; now cut the tomatoes into little dices and crumble the taralli coarsely.

Now put all the ingredients in a bowl and mix them. Then add a little bit of salt and the extra virgin olive oil and mix again.

Finally season the salad with traditional Balsamic Vinegar of Modena P.G.I. Now you can bring your  Pugliese salad to the table and enjoy its exquisite taste.

If you want to add a special touch you can also use the Traditional Balsamic Vinegar of Modena aged minimum 12 or 25 years.

As always we give you an appointment with a new and delicious balsamic recipe for the next Friday.
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13.07.18 ‚ÄčTatin of figs caramelized with Balsamic Vinegar of Modena Today we suggest you a recipe that will delight your palate: Tatin of figs caramelized with Original Balsamic Vinegar, a fancy and tasty dessert that will please all your guests!

Ingredients

100 gr of sugar, 25 figs, 30 gr of butter, Puff pustry, Lemon juice, 1 spoon of Balsamic glaze (Check our recipe!)
Procedure

Prepare directly in the mold the caramel, using sugar and a little but of water; as soon as it has taken an amber color, add the lemon juice to prevent it from hardening. Then dice the butter and add it. Finally add the Balsamic Vinegar glaze.

original balsamic vinegarNow you have to mix vigorously. If you do not have a  mold, you can make the caramel in a non-stick pan and pour it on the bottom of a baking pan.

After having mixed all the ingredients, cut the figs into quarters and place them on the caramel until covering the bottom of the cake tin; then lay the circle of puff pastry and roll it inwards.

Bake at 180 ° until the dough is golden brown and let cool before unmolding; obviously you’ll have to reverse the tatin on the plate, so that the fruit will appear on the surface. Serve straight away!

 
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