15.06.18Fruit salad with almonds and Balsamic Vinegar of Modena Recipe
NEWSRecipeSummer is just around the corner and you’ll be soon looking for some fresh and easy everyday recipes! Here’s the recipe of a fruit salad with almonds and Original Balsamic Vinegar: a simple but delicious dish that tastes just like summer!
This dish is perfect as summer snack but it could also be served as dessert after a light summer lunch. We suggest you to prepare it with peaches, plums and strawberries but you can actually select the fruit you like the most or simply whatever fruit you have on hand!
2 Peaches (or peaches in syrup if you prefer)
1/2 kg of strawberries
200 gr of peeled almonds
Traditional Balsamic Vinegar of Modena P.D.O. Extra Vecchio
Wash carefully the peaches, the plums and the strawberries. Then remove the skin and the seeds.
Now put the peaches and the plums in a low and large non-stick pan and cook them with 2 or 3 tablespoons of water for 10 minutes.
After 10 minutes turn the stove off and add the strawberries; sprinkle the fruit with icing sugar. Then arrange the salad in bowls, selecting the right plate for the portion size: it has to be neither too large nor too small; now sprinkle the fruit salad with 1 tablespoon of Original Balsamic Vinegar of Modena Extra Vecchio P.D.O: This Balsamic Vinegar is perfect to improve the flavor of fresh fruit. Now sprinkle the salad again with a bit of powdered sugar. Finally peel and cut the almonds and use them decorare the dish!
13.07.18Tatin of figs caramelized with Balsamic Vinegar of ModenaToday 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!
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!
01.07.18Rigatoni pasta with Traditional Balsamic VinegarRigatoni 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
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! Detail
01.06.18Toasts with sauted prawn and original Balsamic VinegarDo you want to prepare an easy appetizers for your friends? An easy to make gourmet dinner? Our toasts with sauted prawn and original Balsamic Vinegar IGP are the solution for you! Prawns, thanks to their delicate flavour, are one of the main ingredients for shellfish dishes.
We are proposing you this “wedding” between prawns and balsamic vinegar that’s going to make you say “WONDERFUL!!!”. A pure explosion of tastes, to which nobody could resist!
Ingredients for 12 pastries: white bread 3 slices (that you will cut in 4 squares), prawns 600g., original balsamic vinegar IGP 1 small glass, pink pepper, EVO oil, salt to taste.
First thing to do is to rinse the prawn with abundant cold water, cut the head, remove the entrails with a tweezer and remove the shell.
toasts with sauted prawn and original balsamic vinegarNow you are ready to cook your prawns. In a pan, warm a drizzle of oil and put the prawns in it. Later add the pink pepper and keep sauting for at least 5 minutes.
After 5 minutes, add the Balsamic Vinegar of Modena and cook for 10 minutes on a high flame, until you see the vinegar thickening. Basically, you have to obtain a creamy consistence.
Meanwhile grab you white bread slices and cut them to get 4 mini squares, that you will use for the plating. Toast them.
Now you can plate, and eat, your toasts with sauted prawn and original Balsamic Vinegar IGP. Pick a piece of mini-toast and place a spoon of your sauted balsamic vinegar prawns! Detail
18.05.18Brussels sprouts and chestnuts with Prosciutto and original Balsamic VinegarToday 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;
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. Detail
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