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27.07.18 Pugliese salad with Traditional Balsamic Vinegar Recipe
NEWS Recipe 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.
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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