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29.07.17 ​Balsamic reduction , How to make a perfect one. Recipe
NEWS Recipe The balsamic reduction is one of the best way to accompaign our plates. Thanks to its versatility and chemical properties, the Balsamic Vinegar of Modena PGI can be turned into a delicious balsamic reduction. It is known how the balsamic vinegar is serviceable in many recipes, from salty to dessert dishes. Let's find out how to make a perfect balsamic reduction!

There are several recipes to make the reduction of balsamic vinegar. We have the traditional method, where vinegar is put in a pan together with a certain amount of spice, sugar or honey and it is reduced to the fire. Afterwards it is filtered and allowed to cool in order to obtain the perfect consistency that makes it a glaze or cream of vinegar. Keep in mind that its flavor must be sweet, because then it will be the sugar to give it the typical flavor of glaze and especially the consistency. The other way is much simpler and more than a reduction is a vinegar icing, ready in few minutes. For this preparation, the balsamic vinegar is added to the baking pot and tied with a spoon full of starch, mixed with a glass of water. Now we are going to explain in detail the latter recipe for reducing balsamic vinegar.

Ingredients:

300 ml of  Balsamic Vinegar of Modena PGI or if you prefere Balsamic Vinegar of Modena PGI Organic, 1 spoon potato starch 1 cup of cold water

Preparation:

Put the vinegar in a pot and bring to the boil. Meanwhile pour the starch into a cup and fill it with water. Stir the starch and the water with your finger. This only serves to mix but not to melt the starch (because it does not melt in cold water).
Now take a wooden spoon with your left hand, while with the right keep holding the cup with the compound that will tie our icing. Continue to mix the water and pour it into the saucepan with the vinegar that is boiling. Mix the vinegar until finish the whole mixture. Remove balsamic vinegar icing from the heat, but before you can use it cool it.
20.10.17 ​Pea Soup with Balsamic Vinegar of Modena Ingredients 4 people amount 

250 g (8.82 oz- 0.55 lb) of dried split peas , 50 g (1.76 oz- 0.11 lb) of smoked bacon, 1 leek , salt, pepper , 1 high-quality stock cube , 1 half glass of dry white wine , 30 g (1.06 oz- 0.066 lb) of butter , 3 spoons of extra-virgin olive-oil , 2 bread slices , 2 garlic cloves , 2 spoons of Balsamic Vinegar of Modena

Execution:

Brown leek, cut to very thin slices, on the bottom of a pressure cooker with 20 g (0.704 oz- 0.044 lb) of butter and 2 spoons of oil. Add water and let the leek fry slightly until it becomes transparent.

Add bacon cut to very thin pieces and let it roast brown.

Wash peas under running water, then combine them with leek and bacon.

Salt and pepper. Add stock cube and as much water as it needs. Close the pressure cooker with its hermetic sealing and let it on fire for about 30 minutes.

When cooking time has almost expired, rub bread slices just on one side with garlic, cut them to dice and let them brown in a saucepan with Balsamic
Vinegar of Modena oil and butter left over to obtain crispy croutons.

At the end of cooking time, open pressure cooker, emulsify the contents with a mixer and put soup into four soup plates.

Add croutons and decorate soup with oil drops and a sprinkle of pepper. Serve immediately
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06.10.17 Crêpes with apples, onions and Balsamic Vinegar

Crêpes with apples, onions and Balsamic Vinegar

Vinegar use: Balsamic Vinegar of Modena can be used for every kind of dishes and today we will learn how to combine Balsamic Vinegar Extra Vecchio with some fruits and vegetables put together! It could sound strange, but I assure that it is delicious!

Let's learn how to prepare some crêpes with apples, onions and the fantastic flavor of Balsamic Vinegar!

Ingredients for 4 people:

600 gr. onion, 2 pippin apples, 50 gr. butter, Parmesan, 1 glass Riesling Oltrepo Pavese, 1 glass béchamel, 2 spoons of original Balsamic Vinegar Extra Vecchio, 2 spoons sour cream, salt, pepper, 8 crêpes traditionally prepared.

Procedure: To start off, you should finely cut onions and in a pan make them become light brown with butter for about 30 minutes.  In order not to fry onions, pour a little at time Riesling Oltrepo Pavese. Then, you should grate one apple and add them to the pan. Mix all ingredients and flavor with salt and pepper as you like. When the compound has become creamy, you can remove the pan from heat and add one spoon of Balsamic Vinegar Extra Vecchio and mix it again.

Now, it's time to prepare crêpes! Place on the table the 8 crepes and lay down on them the béchamel cream, dust with Parmesan cheese and add on the top the apple-onion compound. You need now to blend crepes in a wallet form and prepare the oven dish. as a matter of fact, you should butter an oven dish and place crepes on it, without overlap them. It a good idea to put some béchamel cream on them in order to protect them from the heat. Now, crêpes are ready to be baked for 10 minutes at 180 degrees.

Meanwhile, take the other apple and slice it very thinly. Then, take a large pan and place inside these slices and sprinkle them with Riesling leaving to evaporate over high heat and add sour cream.

At the end, when crêpes have become golden, remove them from oven and place them on the plate. Guarnish with hot apples slices and some sour cream obtained from the cooking in the pan the top of crêpes and add some drops of original Balsamic Vinegar Extra Vecchio.
It is highly recommended to serve this plate when it is still hot and combine it with a glass of Riesling Oltrepo Pavese.

Another astonishing vinegar use.

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22.09.17 Duck breast with original Balsamic Vinegar. Duck breast with balsamic vinegar original is a sophisticated plate which is perfect if you want to surprise your guests. Curious to know this recipe? Here you are the ingredients and the steps.

Ingredients: Duck breast (2 pieces) 1 kg, Golden onions 130 g ,Garlic 2 cloves, Rosemary 3 sprigs, Thyme 4 sprigs, Balsamic Vinegar IGP 50 g, Honey 20 g, Water or vegetable broth 150 g, Salad misticanza 50 g

Place a pan on the fire and allow it to warm, when the skin of the breasts is warm. Turn 3-4 minutes and let them brown on the other side. At this point, combine the sliced onion cut into cloves and garlic in the shirt. Add thyme, rosemary  and sweeten with balsamic vinegar.

Let it evaporate lightly and also mix water (or if you prefer vegetable stock). Cook the duck breast for about ten minutes (it will have to remain rosy inside) and then transfer it to a chopping board keeping the cooking bottom aside, which you will pour into a colander.

Filter the liquid by crushing the compound with a spoon directly into the same pan where you cooked the duck breast. Also combine honey and cook for 3-4 minutes to get a sauce. Meanwhile slice the duck breast and lay the slices on a bed of misticanza salad. Ultimate the dish with the freshly prepared sauce and serve your balsamic duck breast.

As you can see, this recipe is really easy but effective at the same time. The precious duck meat is classified among black meats and is distinguished by their softness and the pink color they take when cooked.

Their slightly wild taste is perfectly matched with the accompanying salad, characterized by sweet and fragrant notes, thanks to the use of honey, balsamic vinegar and various herbs.

For vinegar cooking use original Balsamic Vinegar PGI
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08.09.17 Balsamic Vinegar steak Balsamic Vinegar steak is a traditional recipe very easy to prepare. It is a plate that can be served for lunch, or even better for dinner.

Moreover, it is perfect for people who want to add a new taste to a normal steak. If you have some guests for dinner and you want to surprise them with a very delicious plate, go on and read this article!

The ingredients for the perfect balsamic vinegar steak are: 4 slices of beef steaks, 30 g of butter, 2 spoons of olive oil, 1 shallot, 2 spoons of Balsamic Vinegar IGP, Parsley, a pinch of salt.

Hold a small butter nut and in a pan, let the rest warm together with the oil. Place the steaks in the saucepan, cook for a few minutes on a fire for a few minutes on both sides, season them at the end of cooking, pour on the serving plate and keep warm. In the sauce season the chopped shallot, join the butter nut and let it thicken slightly. Add the Balsamic Vinegar IGP , mix quickly, withdraw from the fire and pour the very hot sauce on the steaks. Sprinkle with chopped parsley and serve.

Here you are the complete calculation of the calories: Balsamic Vinegar 2 cal - Butter 226 cal - Olive oil 360 cal - Parsley 20 cal - Beef Steek 600 cal - Sale 1 cal - Shallow 10 cal Total calories per person: 304

As we can see from the calculation of the calories of the dish, this plate is perfect for who follows a diet and wants to take a break and try a new plate. Moreover, the Balsamic Vinegar is the unique touch our senses were waiting for. Its particular bittersweet taste accompanies perfectly the taste of the meat and it can also be added at the end of the preparation without cooking it, depending on the taste of your guests.
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