01.06.18Toasts with sauted prawn and original Balsamic VinegarRecipe
NEWSRecipeDo you want to prepare an easy appetizers for your friends? An easy to make gourmet dinner? Our toasts with sauted prawn and original Balsamic Vinegar IGP are the solution for you! Prawns, thanks to their delicate flavour, are one of the main ingredients for shellfish dishes.
We are proposing you this “wedding” between prawns and balsamic vinegar that’s going to make you say “WONDERFUL!!!”. A pure explosion of tastes, to which nobody could resist!
Ingredients for 12 pastries: white bread 3 slices (that you will cut in 4 squares), prawns 600g., original balsamic vinegar IGP 1 small glass, pink pepper, EVO oil, salt to taste.
First thing to do is to rinse the prawn with abundant cold water, cut the head, remove the entrails with a tweezer and remove the shell.
toasts with sauted prawn and original balsamic vinegarNow you are ready to cook your prawns. In a pan, warm a drizzle of oil and put the prawns in it. Later add the pink pepper and keep sauting for at least 5 minutes.
After 5 minutes, add the Balsamic Vinegar of Modena and cook for 10 minutes on a high flame, until you see the vinegar thickening. Basically, you have to obtain a creamy consistence.
Meanwhile grab you white bread slices and cut them to get 4 mini squares, that you will use for the plating. Toast them.
Now you can plate, and eat, your toasts with sauted prawn and original Balsamic Vinegar IGP. Pick a piece of mini-toast and place a spoon of your sauted balsamic vinegar prawns!
15.06.18Fruit salad with almonds and Balsamic Vinegar of Modena Summer is just around the corner and you’ll be soon looking for some fresh and easy everyday recipes! Here’s the recipe of a fruit salad with almonds and Original Balsamic Vinegar: a simple but delicious dish that tastes just like summer!
This dish is perfect as summer snack but it could also be served as dessert after a light summer lunch. We suggest you to prepare it with peaches, plums and strawberries but you can actually select the fruit you like the most or simply whatever fruit you have on hand!
2 Peaches (or peaches in syrup if you prefer)
1/2 kg of strawberries
200 gr of peeled almonds
Traditional Balsamic Vinegar of Modena P.D.O. Extra Vecchio
Wash carefully the peaches, the plums and the strawberries. Then remove the skin and the seeds.
Now put the peaches and the plums in a low and large non-stick pan and cook them with 2 or 3 tablespoons of water for 10 minutes.
After 10 minutes turn the stove off and add the strawberries; sprinkle the fruit with icing sugar. Then arrange the salad in bowls, selecting the right plate for the portion size: it has to be neither too large nor too small; now sprinkle the fruit salad with 1 tablespoon of Original Balsamic Vinegar of Modena Extra Vecchio P.D.O: This Balsamic Vinegar is perfect to improve the flavor of fresh fruit. Now sprinkle the salad again with a bit of powdered sugar. Finally peel and cut the almonds and use them decorare the dish!
18.05.18Brussels sprouts and chestnuts with Prosciutto and original Balsamic VinegarToday 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;
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. Detail
04.05.18Puff pastry with original balsamic vinegar, eggplant, applesNot 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.
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! Detail
20.04.18Skewers of sole with bacon and original Balsamic Vinegar 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.
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! Detail
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