Latest newsAvocado and Balsamic Vinegar of ModenaRecipe Detail
29.06.17Ravioli With Asparagus and Balsamic Vinegar of ModenaIngredients 4 people amount:
For the pasta:
300g flour, 3 eggs, 1 tablespoon of Extra Virgin Olive Oil L-Originale.
For the filling:
500g white asparagus, 200g ricotta cheese, 200g Parmesan cheese, 2 eggs
For the dressing:
50g butter, Aceto Balsamico Tradizionale di Modena
Clean the asparagus and leave it to soak for a few hours. Cut 5 or 6 tips and keep them separate in a tureen with water and lemon.
Boil the remaining asparagus in water with one tablespoon of lemon.
Blend to obtain a homogenous purée, add the eggs, ricotta cheese, and Parmesan cheese to obtain a soft mixture.
Fill the ravioli.
Cook in salted water, strain while still firm, sauté in a pan with the butter and the remaining asparagus tips sliced fine, and sprinkle with Aceto Balsamico Tradizionale Detail
16.06.17Mashed Potatoes with Balsamic Vinegar of ModenaIngredients 4 people amount:
8 potatoes, 1 tuft of parsley, 3 carrots, 200 g (7.04 oz- 0.44 lb) of butter, 2 little turnips, salt, pepper, 200 g (7.04 oz- 0.44 lb) of spinach, 1 celery stem, 2 big glasses of whole milk ,3 eggs, 2 spoons of sugar, 150 g (5.28 oz- 0.33 lb) of grated seasoned Parmesan cheese,3 spoons of Balsamic Vinegar of Modena.
Clean and boil vegetables separately.
Boil eggs, then remove shells.
Prepare a potato mash using boiled potatoes, milk, salt, pepper.
Add boiled carrots and thicken with half the amount of butter.
Stir sugar and a spoon of Balsamic Vinegar, add boiled turnips and celery. Put this mixture into the mixer and mix everything.
Add spinach to turnip mixture and let it thicken with Parmesan cheese and butter left over.
Divide potato mash into four dishes, placing it in the middle of them.
Place turnip mash around potato mash.
Decorate with minced parsley and boiled egg slices.
Sprinkle with Balsamic Vinegar of Modena and serve. Detail
01.06.17Balsamic Vinegar Salad DressingBalsamic 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 PDO product, while BGI 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. Detail
19.05.17Dried Cod Rissoles with Balsamic Vinegar of ModenaIngredients 4 people amount:
200 g ( 7.04 oz- 0.44 lb) of desalinated dried cod, 3 big potatoes, 3 spoons of fresh cream, 1 egg albumen, 10 black olives (like Taggiasche), 2 anchovy fillets, salt, tabasco, oil for frying, 2 spoons of Balsamic Vinegar, 3 spoons of cane sugar, 1 spoon and a half of sugar, 3 eggs, 1 cup of bread-crumbs, 1 spoon and a half of grated Parmesan cheese, 2 little pieces of butter.
Prepare a sauce warming butter, Balsamic Vinegar, sugar and cane sugar.
Cook it on a slow fire until it thickens.
Boil potatoes and peel them completely.
Grease slightly the fish, put it into a baking-pan and bake it into warm oven.
When it cools, put cod into a mixer with cream, olives, minced anchovy fillets, Tabasco, albumen and mix everything.
Blend boiled potatoes with the mixture.
If the mixture comes out too fluid, add some spoons of bread-crumbs until it thickens.
Beat up eggs.
Form rissoles from the mixture, dip them into beaten eggs and then into bread-crumbs previously mixed with Parmesan cheese.
Fry rissoles in warm oil, then dry them with paper.
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