20.04.18Skewers of sole with bacon and original Balsamic Vinegar Recipe
NEWSRecipeSkewers of sole with bacon and original Balsamic Vinegar. Skewer are good. Soles are good. Bacon is good. Artichokes are good. Balsamic vinegar reduction is perfect. So there’s no reason why you shouldn’t try our skewers of sole and bacon with balsamic reduction.
Ingredients for4 skewers : soles 4, bacon 16 slices, artichokes 4, Balsamic Vinegar of Modena IGP 100 ml., rosemary 4 sprigs., sugar salt and pepper to taste.
Star with the balsamic vinegar reduction by boiling the balsamic vinegar with sugar on a low flame. Reach the desidered consistency.
Skewers of sole and baconFillet the soles and rinse them. Slice the soles and cut 16 pieces out of them.
Prepare the skewers by making bacon and sols rolls. Grab a slice of sole and roll it together with the bacon and the rosemary. Stick 4 rolls on each skewers and put them in the oven at 180° for 12 minutes.
Meanwhile, cut the artichokes and cook them in a pan with oil, salt and parsley. Don’t overcook them.
Just like any other recipe that we give you our skewers of sole and bacon with balsamic reduction are going to leave you mouthwatered. Eat!
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
10.09.18The Salmon tartare with Balsamic Vinegar pearls The Salmon tartare with Balsamic Vinegar pearls is a dish which is perfect for a special dinner. If you want to surprise your significant other or an important guest, with this recipe you can do no wrong!Keep on reading to discover how to prepare it!
Although it definitely is a refined dish, you'll need only few ingredients and a few minutes to prepare it! Furthermore this dish is very versatile, since it can be served as appetizer but also as main course.
Moreover the salmon can be enriched with different ingredients, according to your taste! In this recipe we suggest you to enhance its flavor using our Gioielli di Balsamico (Balsamic Vinegar pearls), which you can find on our store or on Amazon. Balsamic Vinegar pearls add character to the dish but their flavor is very delicate and does not cover the taste of salmon.
500 gr of Salmon, 1/2 lemon juice, 3 tablespoons of extra virgin olive oil, 100 gr of chive, Salt, Pepper L-ORIGINALE's Balsamic Vinegar pearls (Gioielli di Balsamico)
Clean the salmon carefully and cut it into very small cubes. Then put the cubes in a bowl with the juice of half a lemon, the chives finely chopped, two or three tablespoons of extra virgin olive oil, salt and pepper. After that, mix all the ingredients; let it flavor for about 10 minutes.
Now, divide the tartare into four parts and use dough cutters to give it its characteristic shapes; press well, then remove the stencil. Finally add all over Traditional Balsamic Vinegar pearls to add the final touch. Serve straight away!
The Salmon Tartare with Balsamic Vinegar pearls is a tasty recipe that you must try at lest once in your life! Check our Blog for more recipes enriched with Balsamic Vinegar pearls! Detail
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