21.09.18Aubergine rolls with Balsamic VinegarRecipe
NEWSRecipeAubergine rolls with Balsamic Vinegar is a delicious vegetarian dinner, that everybody can prepare! The aubergines are stuffed with crusty bread, tomatoes and ricotta cheese and the dish is enriched by a few drops of Original Balsamic Vinegar of Modena! Keep on reading if you want to discover how to prepare them, success is guaranteed!
2 Aubergines, 100 gr. of breadcrumbs, 320 ml of milk, 250 gr. of ricotta cheese, 2 eggs, 50 ml of extra virgin olive oil, 2 tablespoon finely chopped parsley, 5 pachino tomatoes, Salt as needed, Pepper as needed, flour as needed, Traditional Balsamic Vinegar of Modena P.D.O.
First of all wash and clean the aubergines; then cut them into 1 cm thick slices. At this point, brown them on the plate on both sides without drying them too much.
Now mix the milk and the bread crumbles, and let the bread absorb the milk; after that, squeeze it very carefully and put the mixture in the mixer. Then add the ricotta cheese, the eggs, the finely chopped parsley, salt and pepper as needed and mix well to obtain a homogeneous mixture.
Now, wash the tomatoes and, after having removed the seeds, cut them into small slices. Then, fill the slices of aubergine with the the mixture and the tomatoes. After that, roll the slices and fix them with a toothpick. Then, pour a little extra virgin olive oil on a backing tray covered with baking paper and place the rolls over it. Now, bake them at 180 ° (if the oven is static) or at 160 ° (if the oven is ventilated), for 30 minutes.
After 30 minutes remove the aubergine rolls from the oven and and serve them hot. You can use different toppings to add a final touch to this dish, such as black olives or basil leaves. However, we suggest you to enhance the taste of the rolls by adding a few drops of Traditional Balsamic Vinegar P.D.O. or a Balsamic Vinegar glaze, you can find the recipe on our Blog! Check it out!
17.05.19Salad mix with Chickpeas, shrimp and Balsamic VinegarSpring is the season of pic-nics on the grass and we have plenty of ideas for your lunches outdoor! Today we propose you an extremely easy and tasty recipe that you can bring your picnics: chickpeas salad with shrimps and Balsamic Vinegar. Keep on reading to discover how to prepare it!
Ingredients for 2 people
300 gr of chickpeas, 100 gr of shrimps, 150 gr of rocket salad, 100 gr of peanuts, Extra virgin olive oil, A glove of garlic, Traditional Balsamic Vinegar of Modena DOP.
First of all toast the peanuts in a pan and set them aside. Then clean the shrimps and sauté them in a pan with a drizzle of oil and garlic. At this point add salt and pepper, add paprika, cook for about five or six minutes and then transfer them in a bowl to cool.
Heat the chickpeas in the same pan as the shrimps, so that they take on the flavor. Then mix all the ingredients in a salad bowl, adding the washed and dried rocket salad. Season with an emulsion of oil, salt, pepper and finally give a final touch adding Traditional Balsamic Vinegar of Modena DOP
Your chickpeas salad is ready to be enjoyed on a sunny day of May! Check our blog for many other salad recipe! We have also an entirely vegan session! Detail
03.05.19Salad with pears, nuts, Gorgonzola and Modena Balsamic VinegarThe salad with pears, nuts, Gorgonzola and Modena Balsamic Vinegar is a super tasty and easy to make recipe. The delicate and juicy taste of pears matches wonderfully with the decisive flavor of gorgonzola. Furthermore, walnuts are a must that goes well with both pears, and above all, with gorgonzola.
The ingredients are simple but great for your health! Walnuts are a natural source of magnesium and potessio, pears are full of vitamins and minaral salts, and gorgonzola contains a great amount of calcium and phosphorus (even if 100grams of gorgonzola have 314 Kcal). This is why this salad salad is suitable for those who practice sports!
Ingredients for 4 people
300 Gr of your favorite salad, 1 slice of sweet (or spicy) gorgonzola, some walnut kernel, 2 pears (not too ripe), Salt to taste, black pepper to taste, 5 tablespoons of extra virgin olive oil, Balsamic Vinegar of MOdena to taste.
Put the already cleaned and washed salad into a large bowl. Then mix separetely 5 tablespoons of extra virgin olive oil with 1 tablespoon of Modena Balsamic Vinegar, a little bit of salt and a pinch of ground black pepper. Then emulsify and pour the liquid over the salad, mixing it well.
At this point, remove the gorgonzola crust and try to cut it into cubes. To facilitate the cutting, use a smooth blade knife. Then wash the pears and cut them in a few thin slices that you will need to decorate the dish. Cut the remaining pears into cubes and add them to the salad, along with the previously shelled and cleaned walnuts. Finally, mix everything.
At this point arrange the pear slices on a serving dish, forming a circle to create the bed. Then place the seasoned salad in the center and finally add the diced gorgonzola. Finally complete the dish with a drizzle of Modena balsamic vinegar and crispy croutons.
Serve your fabulous walnut, pear and gorgonzola salad cold or at room temperature.
18.04.19Lobster medallion with Balsamic VinegarYou 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
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! Detail
04.04.19Balsamic 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!
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