Latest newsDuck breast with original Balsamic Vinegar.Recipe Detail
08.09.17Balsamic Vinegar steakBalsamic 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. Detail
11.08.17Balsamic 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 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. Detail
29.07.17Balsamic reduction , How to make a perfect one.The balsamic reduction is one of the best way to accompaign our plates. Thanks to its versatility and chemical properties, the Balsamic Vinegar of Modena PGI can be turned into a delicious balsamic reduction. It is known how the balsamic vinegar is serviceable in many recipes, from salty to dessert dishes. Let's find out how to make a perfect balsamic reduction!
There are several recipes to make the reduction of balsamic vinegar. We have the traditional method, where vinegar is put in a pan together with a certain amount of spice, sugar or honey and it is reduced to the fire. Afterwards it is filtered and allowed to cool in order to obtain the perfect consistency that makes it a glaze or cream of vinegar. Keep in mind that its flavor must be sweet, because then it will be the sugar to give it the typical flavor of glaze and especially the consistency. The other way is much simpler and more than a reduction is a vinegar icing, ready in few minutes. For this preparation, the balsamic vinegar is added to the baking pot and tied with a spoon full of starch, mixed with a glass of water. Now we are going to explain in detail the latter recipe for reducing balsamic vinegar.
300 ml of Balsamic Vinegar of Modena PGI or if you prefere Balsamic Vinegar of Modena PGI Organic, 1 spoon potato starch 1 cup of cold water
Put the vinegar in a pot and bring to the boil. Meanwhile pour the starch into a cup and fill it with water. Stir the starch and the water with your finger. This only serves to mix but not to melt the starch (because it does not melt in cold water).
Now take a wooden spoon with your left hand, while with the right keep holding the cup with the compound that will tie our icing. Continue to mix the water and pour it into the saucepan with the vinegar that is boiling. Mix the vinegar until finish the whole mixture. Remove balsamic vinegar icing from the heat, but before you can use it cool it. Detail
14.07.17Avocado and Balsamic Vinegar of ModenaAre you looking for a fresh balsamic salad recipe? The avocado Balsamic Vinegar is what you need right now! It is the perfect combination of different tastes, thanks to the freshness of the avocado and the bittersweet taste of the balsamic vinegar. Curious to find out the recipe? Keep on reading!
2 matured avocados, 250 g pineapple, melon and pear, 250 g of vegetables between fennel, carrots, zucchini and radishes, 5-6 tomatoes, 1 sprig of fresh mint, 1 piece of ginger root, 1 lime, salt, White pepper, Balsamic Vinegar of Modena PDO, extra virgin olive oil
Cut the fruit on regular cubes and put it in a bowl. Cut to the same size the fennel, carrot, courgettes and radishes. Cut the cherry tomatoes in half, remove the seeds from the inside and cut the dumpling pulp. Add all together, salted and peppered. Peel and grate the ginger root, get the juice squeezing the obtained pulp and put it in a cup. Add the lime juice, two spoons of Traditional Balsamic Vinegar of Modena PDO and 4 spoons of oil.Mix a few seconds with the minipimer.
Season the fruit and vegetable juice with the emulsion, add the mint asparagus and leave to marinate for 10 minutes. Cut the avocados into two, remove the hazelnut and lightly dig the pulp with a teaspoon. Chop the pulp and gather it to the rest. Sprinkle the avocado with the vegetables, season with a few drops of Traditional Balsamic Vinegar of Modena PDO , and complete with delicious flowers or sprouts.
This balsamic salad recipe with vinegar and avocado is so easy to prepare, it takes only 20 minutes! I would suggest to prepare it as apetizer or as a second course. Thanks to its freshness, it will delight the hot summer days! If you want to learn more about the use of the balsamic vinegar in the kitchen, read our recipes' section! Detail
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