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18.05.18 Brussels sprouts and chestnuts with Prosciutto and original Balsamic Vinegar Recipe
NEWS Recipe Today we propose you a tasty recipe to cook brussels sprouts and chestnuts with original Balsamic Vinegar! It is a colorful side dish that could match perfectly with roast chicken, or even just on it’s own. This dish is easy to prepare but extremely tempting!

Let’s see how to prepare it:

Ingredients for 4 person:

4 cups brussels sprouts, dark outer leaves and stem end trimmed;
4 cups cooked, peeled chestnuts (careful: not marrons glacés, which are candied!)
1 small yellow onion, diced;
4 tablespoons of chopped chives;
5 ounces of prosciutto, sliced a little thicker than normal or diced small;
4 tablespoons of chopped parsley;
3 tablespoons of original Balsamic Vinegar DOP;
¼ cup of extra-virgin olive oil;

Procedure

Preheat the oven to 350 degrees. Toss Brussels sprouts with olive oil, and dress them with pepper and salt. Roast on a baking sheet for 25 minutes, stirring every few minutes.

While the sprouts roast, heat a tablespoon of olive oil in a small pan and cook the onion until it is just slightly golden. Then add the prosciutto and cook until it is warmed through. Then set aside.

Once the sprouts are baked, add the chestnuts and continue to roast for a few minutes, or until the chestnuts are warmed through.

Combine the roasted Brussels sprouts and chestnuts with the onion in a large bowl, and add herbs and original Balsamic Vinegar. Serve straight way!

SOME SMART COOKING TIPS

When you buy the ingredients for this recipe you must be careful and look for vegetables that are firm and bright in color. Try to avoid those that are wilted or have wrinkled skins, which are signs of age and damage.

Different vegetables have different cooking times, so we suggest you to cook different types separately and then combine them altogether.
 
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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01.07.18 Rigatoni pasta with Traditional Balsamic Vinegar Rigatoni pasta with Traditional Balsamic Vinegar. What’s better and more typical than pasta as Italian first course? Here’s a new recipe with Traditional Balsamic Vinegar of Modena! Read more!

Rigatoni pasta with Traditional Balsamic Vinegar recalls Italian tradition and honestly, who does not go crazy for pasta? I guess the whole world is into real Italian pasta and even better when it’s seasoned with Traditional Balsamic Vinegar of Modena. You should definitely try this recipe!

Ingredients for 4 people

10 dried tomatoes, 100 gr olives, 320 g rigatoni pasta, 30 g salted capers, fresh parsley, extra-vergin olive oil, salt and pepper, Traditional Balsamic Vinegar of Modena

Estimated preparation time: 20 minutes. Calories: 380 per person. Difficulty: easy

Execution

The first thing to do is to cook pasta in salted, boiled water and drip it when it’s still al dente. Let it cool down in a colander and season it with extra-vergin olive oil.

Dried tomatos Put dried tomatoes in hot water for 10 minutes more or less, then let them drip, dry and cut them in strips. Take off salt from capers by washing them, then let them dry. At this point, put them in a bowl with dried tomatoes, olives and season with 3 spoons oil and one teaspoon Traditional Balsamic Vinegar of Modena. Add a bit of salt and pepper and mix everything together.

Put rigatoni pasta in a salad bowl and combine it with the condiment of dried tomatoes and olives, then mix everything together. Complete the dish by adding minced parsley and serve the delicacy to your guests, be it family or friends!

Rigatoni pasta with Traditional Balsamic Vinegar is a very quick recipe, ideal to eat even as packed lunch, if you’re out for work or on a day trip. Moreover, Traditional Balsamic Vinegar of Modena will give it that special touch and flavour to make your meal unique! Enjoy!
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