29.12.17Balsamic Vinegar Chicken: the perfect combination.Recipe
NEWSRecipeBalsamic Vinegar Chicken is a delicious plate prepared with tasty ingredients which can please the palate and satisfy even the most demanding gourmet or perfect for those who are caring their weight.
Recently, many people are looking for a healthier nutrition, shifting towards organic food and leaving behind food considered to put in danger their own health.
Eating chicken meat is a good example of following a healthier nutrition because it is a white meat which, compared to the red one, is considered poor in fats and calories, but at the same time rich in proteins and it is ideally suited for people who want to maintain a body weight. Consequently, chicken meat can be cooked in various ways, such as roasting, backing, broasting and frying. In addition to that, in order to give a special taste to the dish, it can be combined with original Balsamic Vinegar of Modena. There are different ways of using Balsamic Vinegar in combination with chicken meat, such as ” Balsamic Vinegar Chicken and curry” in which chicken meat is marinated in Balsamic Vinegar for 10/15 minutes or ” Balsamic Vinegar Chicken strips with courgette” in which both chicken meat and courgette are simmered with Balsamic Vinegar towards the end of the cooking phase until reduced.
As a matter of fact, a classic well-known recipe in the Italian region of Emilia Romagna is “straccetti di pollo all’Aceto Balsamico”, that is Balsamic Vinegar Chicken strips . It is a really delicious plate thanks to the addition of the magnificent flavor of Balsamic Vinegar of Modena. In contrast to other recipes , in this one Balsamic Vinegar original is used as a sauce. Here you are the whole recipe:
chicken strips, original Balsamic Vinegar of Modena PGI, flour, oil, sugar. onion, water, salt and pepper as required
In a pan lightly fry with oil a finely chopped onion.
Flour the chicken strips and add them in the pan.
Flavor with salt and pepper as you like and let them cook around 10 minutes.
Prepare the Balsamic Vinegar sauce: you need 5 spoons of Original Balsamic Vinegar of Modena PGI and you need to dilute with a little water and a pinch of sugar.
Whenever the sauce is ready, pour it in the pan together with chicken strips and let it cook for some minutes.
Whenever the chicken strips are ready and the sauce is reduced, you can taste this chicken strips in combination with some vegetables or with slivers of Parmesan cheese.
15.12.17Onion soup with prosciutto and balsamic vinegarWinter is coming! No, is not a quote from Game of Thrones, but a reality. During cold days what’s better than a hot soup? Nothing. What’s better than a soup with balsamic vinegar of Modena? DEFINITELY NOTHING. So, here it’s our recipe for an onion soup with prosciutto and balsamic vinegar.
This recipe is really fast and easy and won’t be disappointing. So… Enjoy!
Ingredients for 2 people:
potatoes 200 g., onions 400 g., vegetables stock 750 ml., prosciutto of Parma, Balsamic Vinegar of Modena, EVO oil, white pepper and a sprig of rosemary, parmesan cheese 100g.
Cut finely the onion and stew them in a big casserole with the oil and a little bit of stock until they soften.
Cut the potatoes and add them in the casserole with the remaining stock and the sprig of rosemary.
Put the lid and simmer on low flame until they are cooked.
Remove the sprig and blend with an immersion blender.
Cut the prosciutto and brown it in a pan with the balsamic vinegar until reduced.
Add a grated Parmiggiano cheese and place in the oven for 5 minutes
Serve the soup in a bowl with a spoon of prosciutto and white pepper.
Now you are ready to survive the winter. But only with our onion soup with prosciutto and balsamic vinegar.
If you are looking for a easy an original recipe read … Parmesan cheese and Balsamic Vinegar of Modena
In any case we advise you to read some news or titbits about concerning the extraordinary balsamic’s world on our blog www.usebalsamicvinegar.com Detail
01.12.17Balsamic vinaigrette recipe? How to make it.The balsamic vinaigrette recipe is the best seasoning for the summer period. Indeed, I find this to be a useful way to dress salads but I suggest not to exaggerate with oil, which even if it is good (the extra virgin oil) if you are following a low calories diet, it is better to keep in check the quantities.
Preparing the homemade vinaigrette will allow us to quantify the various ingredients and have a sauce ready to season your dishes; in fact, in addition to the salad I like to put a splash here and there on the vegetables such as green beans and zucchini, for example, or even on a simple beef steak or bresaola slices, foods that even if cooked without any seasoning acquiring the right flavor with the vinaigrette. Let's find out how to make the balsamic vinaigrette!
The proportions are as follows:
2/3 of extra virgin olive oil 1/3 vinegar Salt according to the quantities (here half a teaspoon of spoon)
Of course, depending on your taste you can add more spices or vary in proportions (I prefer 1/3 oil and 2/3 vinegar).
If you use a bottle you can put all the ingredients in it and then bust vigorously for a few seconds, you've got seasoning for several days. If you want to make a seasoning to use immediately in a bowl with a fork salt and vinegar and then always mixing adding the oil. Continue to mix until the result is homogeneous.
Your seasoning is ready!
This seasoing allows us to prepare easy recipes, but it also permits to add that touch that makes the difference in every plate. Indeed, the balsamic vinaigrette recipe is versatile and can be matched with every plate, such us fish, meat, salads, strawbarries and even ice cream. Detail
17.11.17Potato pie with Traditional Balsamic Vinegar of Modena. Get ready for this recipe that will bring you to an over delicious plate. Flavoured with ham and scquacquerone cheese, it will be impossible to resist! Keep on reading to find out more.
This recipe is not only easy and tasty, but it recalls the flavours of yesteryear. Get ready and read carefully the procedure that follows.
2 potatoes (average size),Â 100 g squacquerone cheese,Â 100 g ham,Â salt,Â fresh thyme,Â breadcrumbs,Â olive oil,Â a pat of butter, originalÂ Traditional Balsamic Vinegar of Modena.
First off, switch on the oven at a temperature of 170Â°-180Â°, so that you have it enough warm when you'll need it.
Secondly, make a cross both on the inferior and superior surface of the potatoes and start to peel them in stripes, from the top towards the bottom.
Once finished the operation, chop the potatoes in small cubes. Roll the ham and cut it in small pieces.
At this stage, put the potatoes in a non-stick pan, adding a bit of olive oil and keeping the heat low. After stirring them, add ham. It's very important that during this step you don't cook potatoes completely, but only halfway through, because the cooking has to be completed in the oven.
Put both ham and potatoes in a pan and let them cool down for some minutes, then add squacquerone cheese and blend it all together with a spoon, from the top towards the bottom.
Butter the baking tray, then pour the mixture without pressing it, because it's important that the pie remains soft even during the cooking. Sprinkle some breadcrumbs and put everything in the oven for 10 minutes more or less, until the surface becomes a bit golden.
In the end, remove the baking tray from the oven and decorate the plate with some squacquerone cheese and fresh thyme. The final touch is fundamental and it's the most special step: add original Traditional Balsamic Vinegar of Modena to make it all as tasty as it could possibly get!
10.11.17Salmon Carpaccio with Balsamic Vinegar of Modena Ingredients 4 people amount:
400g thinly sliced raw salmo, juice of 2 lemons, 2 bunches of rocket sala ,20 walnuts, extra virgin olive oil L-Originale to taste, black pepper, coriander, red pepper, salt to taste, Aceto Balsamico Tradizionale di Modena Extravecchio
Put the sliced salmon into a serving casserole, salt and cover with the lemon juice and the mixed peppers, leave to marinate for about 1 hour.
Wash the rocket and shell the walnuts breaking them up into pieces.
Drain the sliced salmon, arrange it on a serving plate, cover with the rocket, walnuts, extra virgin olive oil, and Aceto Balsamico Tradizionale di Modena Detail
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