29.07.17Balsamic reduction , How to make a perfect one.Recipe
NEWSRecipeThe 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.
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
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.
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
20.10.17Pea Soup with Balsamic Vinegar of ModenaIngredients 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
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 Detail
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