04.05.18Puff pastry with original balsamic vinegar, eggplant, applesRecipe
NEWSRecipeNot always by saying healthy food, we mean something greenish and without flavour. This is not our reality. The following recipe is the best way to combine the both. In fact, our Puff pastry with original balsamic vinegar, eggplant, apples and onion is pure gold.
Enjoy the recipe!
Ingredients for 10 people: puff pastry 1 kg., eggplants 6, sesame seeds, red onions 6, apples, mint leaves, salt, pepper, EVO oil, sugar, honey and balsamic vinegar.
Let’s start by preparing the balsamic vinegar reduction and boil the honey, the balsamic vinegar original IGP and sugar until you the wished consistency.
Cut the eggplants and put them in the oven at 180° for 20 minutes.
Roll the puff pastry, poke holes in it and sprinkle the sesame seeds and cut it in rectancular pieces. Put them in the oven for 12 minutes at 200°. Rember to put a weight on the pieces to keep them flat while they cook.
Wait for the eggplants to cool down then mix them in a blender with the EVO oil, the mint leaves, salt and pepper.
Boil the onion for a couple of minutes and cool them in ice. When they are cold dress them as you wish.
Now you are ready to set the plat. Put one piece of pastry, dress it with the eggplant sauce and put a piece of onion on it.
After reading this recipe we are sure that you are definitely mouthwatering. So, tell us what you think about our Puff pastry with original balsamic vinegar eggplant, apples and onion!
02.11.18Bruschetta with cheese and Balsamic VinegarToday we propose you the recipe of a traditional Italian appetizer: bruschetta with goat cheese, strawberries and basil!
Bruschetta is usually made of grilled or toasted bread, rubbed with garlic and then drizzled with extra virgin olive oil and salt to taste. However, it could be served with a great variety of ingredients: tomatoes with basil and finely chopped onion, cured meats or cheese to name just a few. But today's bruschetta is a special variation of the original one!
1 baguette, sliced, 4 tablespoons of extra virgin olive oil, 150 gr of goat's cheese, 2 punnet of strawberries, hulled and sliced, black pepper, to taste, 1/2 cup of fresh basil, 3 tablespoons of Traditional Balsamic Vinegar of Modena
First of all, preheat the griller or a grill pan over high heat. Then, brush bread slices with olive oil and grill them until they are golden brown. Ba careful, in order not to burn the bread!
At this point spread the grilled bread with the goat's cheese and top with sliced strawberries. Then sprinkle them with black pepper to taste and top with fresh basil leaves. Finally add a final touch by drizzling Traditional Balsamic Vinegar of Modena to taste. Bruschettas are ready, serve them immediately! Detail
19.10.18A moment of success for Balsamic Vinegar of ModenaA moment of success for Balsamic Vinegar of Modena. Balsamic Vinegar has been in the spotlight, being the protagonist of two important events: Acetaie aperte and Champagne experience. It is a very positive moment for the black gold of Modena.
Acetaie aperte was a great success; in fact, thousands of tourists came to participate to the event, also from other Italian regions and from abroad. Acetaie aperte is one of the most important events for the Consortium for the protection of Original Balsamic Vinegar P.G.I.. In fact, it allow private consumers to meet the producers; consumers can visit their vinegar cellars and undertand how much work lies under each single drop of this precious product.
« This activity has consolidated over time - said Federico Desimoni, president of the Consortium - however, it is still very attractive not only for Balsamic Vinegar lovers but also for Italian and foreign tourists. The idea was born in 2002, following other events of promotion that made of our the gastronomic heritage an important resource for the territory. With 24 geographical indications Modena holds a national record that turned the city into an extremely attractive destination for the gastronomic tourism».
Moreover, on Sunday 7th and Monday on 8th of October the precious condiment was one of the protagonists of the second edition of Modena Champagne experience, together with Parmigiano Reggiano. These two products are the two most representative geographical indications of the Made-in-Italy sector.
The Consortium for the protection of ABM was present with a stand entirely dedicated to the black gold of Modena, where a sensorial tasting and a masterclass took place. Moreover, also the chefs of Modena a tavola took part to the event: they prepared for the tourists typical dishes of the territory enriched with Original Balsamic Vinegar of Modena P.G.I.
It seems that this moment of success for Balsamic Vinegar will be long-lasting! We shall see! Check our Blog to be constantly updated about the world of Balsamic Vinegar! Detail
07.10.18Apple flan with Original Balsamic VinegarThe recipe of today is a refined and sophisticated appetizer of french origins: the apple flan with Balsamic Vinegar of Modena P.G.I. This dish is super tasty and its success is guaranteed, give it a try!
500 gr of steamed pumpkin, 250 ml of cream, 2 eggs, 30 gr of Parmesan cheese, Salt to tast, 1 chili pepper, 1 apple, a few leaves of thyme, Balsamic Vinegar of Modena P.G.I.
First of all, blend the steamed pumpkin with the cream, 2 eggs, the Parmesan cheese, salt and 1 chili pepper. Then mix all the ingredients and add a few leaves of thyme. At this point pour the mixture into some previously buttered flan molds.
Now cut 1 apple into small cubes and season them with 2 tablespoons of Original Balsamic vinegar of Modena P.G.I.; then distribute the mixture it in the center of each mold. At this point bake for 40 minutes at 160 degrees. Your apple flan is ready and you can finally serve it to your guests! They will be delighted!
Check our blog for other tasty recipes with Original Balsamic Vinegar of Modena! Detail
21.09.18Aubergine rolls with Balsamic VinegarAubergine 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! Detail
Proseguendo nella navigazione si accetta l'uso dei cookie; in caso contrario è possibile abbandonare il sito. OK