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08.02.19 Pumpkin cream with pistachios and Traditional Balsamic Vinegar of Modena Recipe
NEWS Recipe

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!

18.04.19 Lobster medallion with Balsamic Vinegar You invited your significant other for dinner and you want to impress him/her with a delicious second course? The following Balsamic Vinegar recipe is definitely the one you’ve been looking for! Keep on reading to discover its ingredients and preparation!

Ingredients for 4 people

2 lobsters (medium size), 2 tablespoons of Traditional Balsamic Vinegar of Modena DOP, 50g pine nuts, 1 clove garlic, 50g zucchini, 60g green beans, 50g carrots, 70 g celery, 50g red and yellow peppers ,60g tomatoes, 50g shallots, 50g of zucchini, 1 bouquet of aromatic herbs, 100g EVO oil, lobster carcass stock, salt and pepper to taste

Procedure

Cut the shallot into julienne strips, peel the peppers and dice the remaining vegetables. Blanch all the vegetables separately in salted boiling water. After steaming the lobsters for 2 minutes, shell them and cut them into medallions of about 1.5 cm thick.

At this point prepare a fish stock using the carcasses of the lobsters to which you will add the bouquet of aromatic herbs. Place the chopped shallot in a non-stick frying pan, oiled, and brown the medallions on both sides, continuing to cook with the comic strip.

After a few minutes, add the vegetables, Traditional Balsamic Vinegar and the pine nuts previously roasted with the garlic clove. Season with salt and pepper and serve on a hot plate, placing the lobster on bed made of small vegetables. Serve it straight away! Your guest will be delighted by this Balsamic Vinegar recipe!

Check our Blog for many other delicious second course recipes!
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04.04.19 Balsamic Vinegar Original and some tips!

Real Balsamic Vinegar and many more tips!
Our suggestions are useful if you aren’t sure about the better way to serve your culinary creations. Let’s start!

Tip 1: Try not to cover the entire plate. When we prepare the dish, we usually tend to cover all the plate, without leaving any empty space. However, it would be better to dispose not too much food on the surface of the plate, leaving some empty space.

Tip 2: Do not place the food in the center of the plate, try to be creative and use perspectives.

Tip 3: Height. The plate must have 3 dimensions and the height is the dimension which is often missing. For instance, you could place the side dish not on the side of the main course but on top of it: everything will change!

Tip 4: Use toppings! For many first and second courses we recommend you the Original Balsamic Vinegar glaze, its characteristic sweet and sour flavor is able to enhance a great variety of dishes. Check the recipe of the real Balsamic Vinegar glaze on our blog!

Tip 5: Be creative! Let yourself be guided by inspiration! A good-looking dish is in part determined by the rules but also by the creativity of the chef!

These were L-O’s tips to plate up the perfect dish! 

Un saluto da Modena

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24.03.19 Vegan Balsamic Vinaigrette

Today we propose you a flash recipe: L-O’s vegan balsamic vinaigrette! This vinaigrette is a super easy dressing recipe which you can use to season a great variety of dishes. It contains a very few calories and it is also gluten free! What do you want more? Here below its ingredients and the procedure:

Ingredients

3/4 cup of extra virgin olive oil, 1/4 cup of Traditional Balsamic Vinegar of Modena (a completely vegan product!), 2 tablespoons of apple cider vinegar, 1 tablespoon of maple syrup, 1 clove of minced garlic, salt to taste, pepper to taste

Procedure

To prepare the vegan Balsamic Vinaigrette, you just have to place all the ingredients in a container with a secure lid and shake them all together.

Once the ingredients are mixed, cover the mixture and and store it in your fridge for up to a week. Preparing a dressing has never been so easy!

Check our Blog for many other vegan recipes!

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08.03.19 Duck with Traditional Balsamic Vinegar 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!
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