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20.04.18 Skewers of sole with bacon and original Balsamic Vinegar Recipe
NEWS Recipe Skewers 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.

Enjoy!

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.

Preparation:

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!
18.05.18 Brussels sprouts and chestnuts with Prosciutto and original Balsamic Vinegar Today we propose you a tasty recipe to cook brussels sprouts and chestnuts with original Balsamic Vinegar! It is a colorful side dish that could match perfectly with roast chicken, or even just on it’s own. This dish is easy to prepare but extremely tempting!

Let’s see how to prepare it:

Ingredients for 4 person:

4 cups brussels sprouts, dark outer leaves and stem end trimmed;
4 cups cooked, peeled chestnuts (careful: not marrons glacés, which are candied!)
1 small yellow onion, diced;
4 tablespoons of chopped chives;
5 ounces of prosciutto, sliced a little thicker than normal or diced small;
4 tablespoons of chopped parsley;
3 tablespoons of original Balsamic Vinegar DOP;
¼ cup of extra-virgin olive oil;

Procedure

Preheat the oven to 350 degrees. Toss Brussels sprouts with olive oil, and dress them with pepper and salt. Roast on a baking sheet for 25 minutes, stirring every few minutes.

While the sprouts roast, heat a tablespoon of olive oil in a small pan and cook the onion until it is just slightly golden. Then add the prosciutto and cook until it is warmed through. Then set aside.

Once the sprouts are baked, add the chestnuts and continue to roast for a few minutes, or until the chestnuts are warmed through.

Combine the roasted Brussels sprouts and chestnuts with the onion in a large bowl, and add herbs and original Balsamic Vinegar. Serve straight way!

SOME SMART COOKING TIPS

When you buy the ingredients for this recipe you must be careful and look for vegetables that are firm and bright in color. Try to avoid those that are wilted or have wrinkled skins, which are signs of age and damage.

Different vegetables have different cooking times, so we suggest you to cook different types separately and then combine them altogether.
 
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04.05.18 Puff pastry with original balsamic vinegar, eggplant, apples Not 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.

Preparation:

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!
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06.04.18 Chickpea salad with Balsamic Vinegar of Modena
Chickpea salad with balsamic vinegar. Here’s a new recipe for all of you who are vegan or who would like to eat a healthy second course. Easy to make and most definitely good for your diet, but, more generally, good for your body! Keep on reading to find out details.
 
The estimated time to make this dish is 25 minutes and the difficulty is very low. Quick, easy and tasty: is there any better combination? Moreover it is a new way to use Balsamic Vinegar
 
Ingredients
 
300 g chickpeas (boiled), 80 g olives, 150 g onions, 40 g dried tomatoes, 1 teaspoon sugar, Fresh parsley, Salt and sugar, Extra-vergin olive oil, Traditional Balsamic Vinegar of Modena
 
Execution
 
First of all, chop onions in two or more parts and put them in a non-stick pan, then add straight away a bit of original Balsamic Vinegar of Modena IGP and one glass of water. Let them cook for 10 minutes more or less, until they’re soft, then add a bit of salt and sugar. Let them caramelize for some minutes and turn off the heat.
 
Chickpea salad with balsamic vinegar. At the same time, mince parsley finely, as well as dried tomatoes and take the pits off the olives. At this point, put all the elements in a pan, together with boiled chickpeas and eventually add onions. Then, season with salt and extra-vergin olive oil… and if you like, add a bit more of original Traditional Balsamic Vinegar of Modena.
 
This dish is great because it is literally for everybody: better said, everybody can cook it and everybody, even vegans, have the chance to eat it without problems. You will for sure fall in love with this rustic recipe, which is also very savoury and ideal to cook in every season of the year. Moreover, there are loads of variations you can try, so be creative! Let us know what you think about chickpea salad with balsamic vinegar. Buon appetito!
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23.03.18 Escalopes with Balsamic Vinegar original Escalopes with Balsamic Vinegar

Today we suggest you the escalopes with Balsamic Vinegar, a new recipe that consists of few ingredients, but it is at the same time delicious and tempting. It also requires short time to cook, so it’s perfect if you don’t have a lot of time but you still want to prepare something satisfying. We are talking about the escalopes with Balsamic Vinegar. If you want to know more, keep on reading!

Ingredients for 4 people: 

8 slices pig or veal filoni, q.s. of flour, 50 of gr Butter, a few drops of Balsamic Vinegar

Preparation:

Flour the slices of meat, put them in a pan where you have previously dissolved the butter.

Cook them from both sides, salt them and then sprinkle them with Balsamic Vinegar, let them evaporate and then remove them from the heat and serve.

Escalopes with Balsamic Vinegar

Tips:

The escalopes with Balsamic Vinegar has its origin in Modena. In this city and in the neighbouring places almost all the families produce traditional balsamic vinegar, it consists of a heritage that is handed down from parents to children from remote eras.

A note:

If you use Balsamic Vinegar of Modena follow the dose in the recipe; if you use instead the vinegar sold in supermarkets, the dose increases to one tablespoon.

 
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