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10.09.18 The Salmon tartare with Balsamic Vinegar pearls Recipe
NEWS Recipe 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.

Ingredients

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)

Procedure 

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!
08.03.19 Duck with Traditional Balsamic Vinegar If you’re looking for an alternative second course, try L’ORIGINALE’s recipe of the Duck with Traditional Balsamic Vinegar. This dish is the perfect balance of savoury, sweet and sour. Give it a try!

Ingredients

1 duck (cut into small pieces), concentrate tomato, 2 tablespoons of honey, 4 tablespoons of Traditional Balsamic Vinegar of Modena, aromas to taste, white wine to taste

​Procedure

Let’s start by cutting the duck into small pieces; then flour the meat. In the Sauté in a pan with extra virgin olive oil, 2 cloves of garlic, rosemary, sage and thyme. At this point add the pieces of meat in the saucepan and let them brown, blending with white wine. Add the tomato concentrate, cover, lower the heat and let cook for about half an hour.

When the meat is cooked remove it from the casserole; then remove the aromas and add in the same pot 2 tablespoons of honey and 4 of Traditional Balsamic Vinegar. Stir and thicken to obtain a glaze with which you will cover the duck and…the dish is ready! The Duck with Traditional Balsamic Vinegar will conquer all your guests!
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21.02.19 Capon salad with beer Balsamic Vinegar The Capon salad with beer Balsamic Vinegar is a traditional Christmas dish but you can enjoy it all year round! Pomegranate, walnuts, chestnuts and avocado add the final touch! Keep on reading to discover how to prepare this tasty recipe!

Ingredients for 4 people:

1 capon, Beer Balsamic Vinegar to taste1 pomegranate, about twenty shelled walnuts, about twenty boiled and peeled chestnuts, an apple, a bunch of aromas for broth, extra virgin olive oil to taste, salt to taste, pepper to taste

Procedure

Let’s start by filling a pot of water; add the bunch of aromas for the broth, a few grains of pepper and bring to a boil. At this point heat the capon’s skin and salt it well.

Then cook the capon in the previously prepared broth. Let it cook for an hour and a half, checking it from time to time. Examine the thighs that should come off without too much resistance. Furthermore, there should be no trace of red.

Allow the capon to cool in its cooking broth. Once cooled (better still lukewarm), remove the meat, taking care not to leave any bone in the meat. Then place it in a bowl.

At this point filter the broth with the strainer and pour it over the boneless capon. This will help you to avoid the oxidation of the meat.

Presentation

Arrange the capon in a dish; then season it with olive oil, a pinch of salt and the beer vinegar. Then garnish the capon with the grainy pomegranate, slices of apple, walnuts and chestnuts. The capon salad is ready to be enjoyed!

Check our blog for other tasty salad recipes!  
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08.02.19 Pumpkin cream with pistachios and Traditional Balsamic Vinegar of Modena

L-O’s Pumpkin cream with pistachios and Traditional Balsamic Vinegar of Modena is a tasty alternative to the the classic pumpkin cream you already know. Keep on reading to discover how to prepare it!

Ingredients for 4 people:

500 g of pumpkin pulp, 1 knob of butter, 1 shallot, 1/2 glass of dry white wine, 200 gr of pork sausage, 100 gr of pistachios, coarse salt to taste, pepper to taste, Traditional Balsamic Vinegar of Modena P.D.O.

Procedure:

Start by removing the casing from the sausage; then shell it in a pan without adding oil or butter and let cook. In the meantime cut the pumpkin into pieces and cook it in another pan with a knob of butter, the shallot, a pinch of coarse salt and pepper.

At this point add the white wine and cook for about 15 minutes. After this time, mix all the ingredients with an immersion mixer. Then, toast the pistachios with a pinch of salt (in another pan). Once the sausage is ready, add to the the pumpkin cream the Original Balsamic Vinegar and the sausage.

Finally decorate with pistachios! L-O’s pumpkin cream is ready to be served! Enjoy the meal!

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25.01.19 L-O’s secrets for the perfect Balsamic Vinegar rabbit The Balsamic Vinegar rabbit is a dish which is part of the Modena tradition and has its roots in the culinary history of the territory. It is a perfect second course, especially for these cold winter days. But what are the secrets to prepare the perfect Balsamic Vinegar rabbit? Keep on reading to discover it!

Ingredients:

Two or three small pieces of rabbit, a few peeled potatoes cut into small pieces , Traditional Balsamic Vinegar of Modena, a good glass of Lambrusco wine to give the final touch

L’ORIGINALE’s tips:

First tip: the rabbit can be served with various side dishes. You can prepare it with every type of vegetables but we recommend you to serve it with boiled potatoes which match perfectly with Balsamic Vinegar.

Second tip: to give a bittersweet note to the dish, we recommend you to add orange juice (use three ripe oranges) during cooking: the final taste will conquer your palate. We suggest you to fresh oranges than packaged juice, which does not possess the fresh and authentic taste guaranteed by the squeezing of the fruit.
 
Third tip: for the success of the dish is essential to use a good Balsamic Vinegar. We suggest you to use traditional balsamic of Modena POD aged over 25 years. Balsamic Vinegar is one of the most important ingredients of this dish and therefore it should be aged and better if POD. Check our selection of high quality Balsamic Vinegars on our store to get the perfect one!  
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