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08.03.19 Duck with Traditional Balsamic Vinegar Recipe
NEWS Recipe If you’re looking for an alternative second course, try L’ORIGINALE’s recipe of the Duck with Traditional Balsamic Vinegar. This dish is the perfect balance of savoury, sweet and sour. Give it a try!

Ingredients

1 duck (cut into small pieces), concentrate tomato, 2 tablespoons of honey, 4 tablespoons of Traditional Balsamic Vinegar of Modena, aromas to taste, white wine to taste

​Procedure

Let’s start by cutting the duck into small pieces; then flour the meat. In the Sauté in a pan with extra virgin olive oil, 2 cloves of garlic, rosemary, sage and thyme. At this point add the pieces of meat in the saucepan and let them brown, blending with white wine. Add the tomato concentrate, cover, lower the heat and let cook for about half an hour.

When the meat is cooked remove it from the casserole; then remove the aromas and add in the same pot 2 tablespoons of honey and 4 of Traditional Balsamic Vinegar. Stir and thicken to obtain a glaze with which you will cover the duck and…the dish is ready! The Duck with Traditional Balsamic Vinegar will conquer all your guests!
21.02.19 Capon salad with beer Balsamic Vinegar The Capon salad with beer Balsamic Vinegar is a traditional Christmas dish but you can enjoy it all year round! Pomegranate, walnuts, chestnuts and avocado add the final touch! Keep on reading to discover how to prepare this tasty recipe!

Ingredients for 4 people:

1 capon, Beer Balsamic Vinegar to taste1 pomegranate, about twenty shelled walnuts, about twenty boiled and peeled chestnuts, an apple, a bunch of aromas for broth, extra virgin olive oil to taste, salt to taste, pepper to taste

Procedure

Let’s start by filling a pot of water; add the bunch of aromas for the broth, a few grains of pepper and bring to a boil. At this point heat the capon’s skin and salt it well.

Then cook the capon in the previously prepared broth. Let it cook for an hour and a half, checking it from time to time. Examine the thighs that should come off without too much resistance. Furthermore, there should be no trace of red.

Allow the capon to cool in its cooking broth. Once cooled (better still lukewarm), remove the meat, taking care not to leave any bone in the meat. Then place it in a bowl.

At this point filter the broth with the strainer and pour it over the boneless capon. This will help you to avoid the oxidation of the meat.

Presentation

Arrange the capon in a dish; then season it with olive oil, a pinch of salt and the beer vinegar. Then garnish the capon with the grainy pomegranate, slices of apple, walnuts and chestnuts. The capon salad is ready to be enjoyed!

Check our blog for other tasty salad recipes!  
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08.02.19 Pumpkin cream with pistachios and Traditional Balsamic Vinegar of Modena

L-O’s Pumpkin cream with pistachios and Traditional Balsamic Vinegar of Modena is a tasty alternative to the the classic pumpkin cream you already know. Keep on reading to discover how to prepare it!

Ingredients for 4 people:

500 g of pumpkin pulp, 1 knob of butter, 1 shallot, 1/2 glass of dry white wine, 200 gr of pork sausage, 100 gr of pistachios, coarse salt to taste, pepper to taste, Traditional Balsamic Vinegar of Modena P.D.O.

Procedure:

Start by removing the casing from the sausage; then shell it in a pan without adding oil or butter and let cook. In the meantime cut the pumpkin into pieces and cook it in another pan with a knob of butter, the shallot, a pinch of coarse salt and pepper.

At this point add the white wine and cook for about 15 minutes. After this time, mix all the ingredients with an immersion mixer. Then, toast the pistachios with a pinch of salt (in another pan). Once the sausage is ready, add to the the pumpkin cream the Original Balsamic Vinegar and the sausage.

Finally decorate with pistachios! L-O’s pumpkin cream is ready to be served! Enjoy the meal!

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25.01.19 L-O’s secrets for the perfect Balsamic Vinegar rabbit The Balsamic Vinegar rabbit is a dish which is part of the Modena tradition and has its roots in the culinary history of the territory. It is a perfect second course, especially for these cold winter days. But what are the secrets to prepare the perfect Balsamic Vinegar rabbit? Keep on reading to discover it!

Ingredients:

Two or three small pieces of rabbit, a few peeled potatoes cut into small pieces , Traditional Balsamic Vinegar of Modena, a good glass of Lambrusco wine to give the final touch

L’ORIGINALE’s tips:

First tip: the rabbit can be served with various side dishes. You can prepare it with every type of vegetables but we recommend you to serve it with boiled potatoes which match perfectly with Balsamic Vinegar.

Second tip: to give a bittersweet note to the dish, we recommend you to add orange juice (use three ripe oranges) during cooking: the final taste will conquer your palate. We suggest you to fresh oranges than packaged juice, which does not possess the fresh and authentic taste guaranteed by the squeezing of the fruit.
 
Third tip: for the success of the dish is essential to use a good Balsamic Vinegar. We suggest you to use traditional balsamic of Modena POD aged over 25 years. Balsamic Vinegar is one of the most important ingredients of this dish and therefore it should be aged and better if POD. Check our selection of high quality Balsamic Vinegars on our store to get the perfect one!  
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05.01.19 How to marinate salmon with Balsamic Vinegar? How to marinate salmon with Balsamic Vinegar? This is a frequently asked question on our Blog! Marinating salmon with vinegar is extremely easy. You can use apple or Balsamic vinegar but we highly recommend the latter to obtain a more intense flavor.

To marinate thesalmon, you simply have to leave the salmon fillet - of variable thickness depending on your taste - to soak in a container with Traditional Balsamic Vinegar for a few hours. The vinegar will do all the work, marinating the fish, which will then be ready to be extracted from the container and seasoned.

The marinade with apple vinegar on the palate will certainly be delicate and fresh, making the salmon perfect also for salads and other light dish.  On the contrary, the marinade with Original Balsamic Vinegar will be more aromatic and intense. Which one do you prefer?
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