10.09.18The Salmon tartare with Balsamic Vinegar pearls Recipe
NEWSRecipeThe 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!
05.01.19How to marinate salmon with Balsamic Vinegar?How to marinate salmon with Balsamic Vinegar? This is a frequently asked question on our Blog! Marinating salmon with vinegar is extremely easy. You can use apple or Balsamic vinegar but we highly recommend the latter to obtain a more intense flavor.
To marinate thesalmon, you simply have to leave the salmon fillet - of variable thickness depending on your taste - to soak in a container with Traditional Balsamic Vinegar for a few hours. The vinegar will do all the work, marinating the fish, which will then be ready to be extracted from the container and seasoned.
The marinade with apple vinegar on the palate will certainly be delicate and fresh, making the salmon perfect also for salads and other light dish. On the contrary, the marinade with Original Balsamic Vinegar will be more aromatic and intense. Which one do you prefer? Detail
28.12.18Salad mix with shrimp tails and Balsamic VinegarThe salad mix with shrimp tails is a perfect complement to every meal, being light, and refreshing. Traditional Balsamic Vinegar add the final touch!
Ingredients for 4 people:
4 scampi (from 250g), 100g of extra virgin olive oil, seasonal salad, Traditiobal Balsamic Vinegar of Modena D.O.P., a few chervil leaves, Salt and pepper to taste.
First of all, wash, clean and cut the salad. Then boil the shrimps, previously shelled and deprived of the intestinal line. Once cooked, cut the tail leaving the ends attached.
At this point, prepare a vinaigrette. Start by emulsifying oil, Original balsamic vinegar of Modena; then salt and pepper to taste. At this point, arrange the shrimp tails in the middle of the dish, above the salad; finally sprinkle with the vinaigrette you just prepared and decorate with chervil leaves. The salad is ready to be served! Detail
14.12.18Chocolate strudel with Balsamic Vinegar of ModenaToday's recipe is another delicious dessert: chocolate strudel with Traditional Balsamic Vinegar glaze! Served warm from the oven, this tasty dessert features chestnuts and apricots, rolled up in a golden puff pastry.
Ingredients for 4 people:
1/2 packages of puff pastry sheets, 100 gr of apricots in syrup, 200 gr of cooked chestnuts, 200 gr of quince compote, 30 gr of butter, 5 tablespoons of Traditional Balsamic Vinegar of Modena, 3 tablespoons of corn flakes
First of all, brush and peel the fruits and remove the seeds; then cut them into cubes. After that, put them in a pan with lemon juice and sugar and cook for half an hour. After that, remove the pan from the stove and let it cool.
At this point, melt the butter in a pan over a medium heat; then add the chestnuts and the apricots with a few tablespoons of their own syrup; stir gently up to two minutes and finally add Traditional Balsamic Vinegar glaze and the quinces compote. Mix well with a wooden spoon and remove from the fire.
Unfold the pastry sheet and roll it into a 16x12-inch rectangle. Spread the corn flakes and the previously prepared chestnuts-apricots mixture on the pastry; then sprinkle with little chestnuts pieces.
Starting at a short side, roll up like a jelly roll. Then place seam-side down onto a baking sheet. Tuck the ends under to seal and finally bake in the oven for 40 minutes at 200 ° c. The strudel is ready to conquer your body and soul! Detail
30.11.18Chocolate truffles with Balsamic VinegarChocolate truffles are not only a Valentin's day dessert! You can enjoy them all year round! And they are the simplest of candy to make: you'll need only cream, chocolate, and a little bit of time to create this delicious dessert. But, as usually, we added a special ingredient to our version: Traditional Balsamic Vinegar of Modena!
300 gr of dark chocolate, finely minced, 60 ml of cream, 4 tablespoons of Traditional Balsamic Vinegar of Modena, 70 gr of cocoa powder
Start by melting the dark chocolate and the cream in a water bath; then pour the melted chocolate into a small bowl. At this point add Traditional Balsamic Vinegar. Finally put the chocolate in the fridge for 1 hour, to let it cool.
After 1 hour remove the chocolate from the fridge and let it rest at room temperature for 3 hours, until it is hard but workable. At this point make small balls using your fingers.
When the small balls are ready place them on a sheet of baking paper. Then put the cocoa powder in a bowl. Place 8 truffles at a time in the cocoa and cover them well, then place them back on the baking paper. When all chocolate truffles are well covered with cocoa powder arrange them on a tray or in an airtight container to enjoy them whenever you want!
Check our blog for the delicious candy recipes! Detail
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