09.02.18The savory pie with carrots cooked in original Balsamic Vinegar and thymeRecipe
NEWSRecipeBalsamic Vinegar healthy? This is a very interesting question and we have the answer. The balsamic vinegar, thanks to its properties, can be associated with diets and of course, different healthy recipes.
One of them is a delicious vegan recipe: the savory pie with carrots cooked in original balsamic vinegar and thyme. Curious to learn how to cook this appetizing recipe? Keep on reading!
1 roll of rectangular vegan puff pastry, 4 long enough carrots, Some thyme sprigs, 2 tablespoons of original Balsamic Vinegar of Modena PGI, 1 teaspoon of rice syrup (or rice malt), Salt and extra virgin olive oil
Peel the carrots and cut each into four cylinders long about 4 cm. Heat the oil in a frying pan with thyme, and when it's hot, skip the carrots for ten minutes, adding a pinch of salt.
Add rice syrup and flavor with Balsamic Vinegar PGI. Let it boil for a couple of minutes, turn off the flame and let it cool. Then place the pasta with the long side towards you.
Cut it in half with a horizontal cut and then apply vertical cuts to get 4 cm wide pasta strips: you should get 16 stripes in this way. Roll each piece of carrot into a strip of pasta and place on a baking sheet cooked with oven paper.
With a brush, paint the surface of each rustic with the seasoning of the carrots remaining in the pan, and decorate with thyme leaves. Bake in a static oven at 200 ° C for 20-25 minutes until the leaf is gilded. Fry and serve hot or at room temperature.
I suggest you to preserve them one day off the fridge on a tray covered with a clean cloth or foil paper. Moreover, instead of the puff pastry you can use the dough for pizza, for a more delicious result.
So, is balsamic vinegar healthy? The answer is absolutely yes.
26.01.18Balsamic sauce with Dough with shrimps saltedBalsamic sauce with Dough with shrimps salted is the perfect recipe for these hot summer days. Indeed, it is a versatile recipe which can be served for apetizer or as second course.
The shrimps matches perfectly with the bitter-sweet taste of the balsamic vinegar. Curious to know more about this recipe? Keep on reading!
Classic dough, Shrimps 600 g, Balsamic Vinegar 15 g, Pink Pepper 1, Extra Virgin Olive Oil q.b., Fine salt q.b.
To make the Balsamic sauce with Dough with shrimps salted, you need to start with the cleaning of the shrimps: firstly wash the shrimps under cold running water, remove the head and extract the intestine helping you with kitchen tweezers . Cut the side carpace sides with the scissors and take the inside, this way you can hold the whole flesh. Make an engraving on the back of the shrimp and in the meantime place a frying pan on the fire with a bunch of oil, combine the clean shrimps, add the pink pepper and fry them for 5 minutes. After this time add the balsamic vinegar and salt it. Cook for 10 minutes in a lively boil so that the sauce gets thicker. At this point the shrimps are ready, cut in half and start composing the appetizers: take a sfoglia over half a goat , seasoned with a few drops of balsamic vinegar and pink peppercorns . Your dough with shrimps salted with balsamic vinegar is now ready to be brought to the table!
Remember that you can substitute the shrimps with other kinds of shellfishes and in order to better preserve the quality of this plate, it is preferable to keep them in the fridge for at most one day.
Did you like the Balsamic sauce with Dough with shrimps salted recipe? If you want to learn how to employ the best balsamic vinegar, see also other recipes on ours blog. Detail
29.12.17Balsamic Vinegar Chicken: the perfect combination.Balsamic Vinegar Chicken is a delicious plate prepared with tasty ingredients which can please the palate and satisfy even the most demanding gourmet or perfect for those who are caring their weight.
Recently, many people are looking for a healthier nutrition, shifting towards organic food and leaving behind food considered to put in danger their own health.
Eating chicken meat is a good example of following a healthier nutrition because it is a white meat which, compared to the red one, is considered poor in fats and calories, but at the same time rich in proteins and it is ideally suited for people who want to maintain a body weight. Consequently, chicken meat can be cooked in various ways, such as roasting, backing, broasting and frying. In addition to that, in order to give a special taste to the dish, it can be combined with original Balsamic Vinegar of Modena. There are different ways of using Balsamic Vinegar in combination with chicken meat, such as ” Balsamic Vinegar Chicken and curry” in which chicken meat is marinated in Balsamic Vinegar for 10/15 minutes or ” Balsamic Vinegar Chicken strips with courgette” in which both chicken meat and courgette are simmered with Balsamic Vinegar towards the end of the cooking phase until reduced.
As a matter of fact, a classic well-known recipe in the Italian region of Emilia Romagna is “straccetti di pollo all’Aceto Balsamico”, that is Balsamic Vinegar Chicken strips . It is a really delicious plate thanks to the addition of the magnificent flavor of Balsamic Vinegar of Modena. In contrast to other recipes , in this one Balsamic Vinegar original is used as a sauce. Here you are the whole recipe:
chicken strips, original Balsamic Vinegar of Modena PGI, flour, oil, sugar. onion, water, salt and pepper as required
In a pan lightly fry with oil a finely chopped onion.
Flour the chicken strips and add them in the pan.
Flavor with salt and pepper as you like and let them cook around 10 minutes.
Prepare the Balsamic Vinegar sauce: you need 5 spoons of Original Balsamic Vinegar of Modena PGI and you need to dilute with a little water and a pinch of sugar.
Whenever the sauce is ready, pour it in the pan together with chicken strips and let it cook for some minutes.
Whenever the chicken strips are ready and the sauce is reduced, you can taste this chicken strips in combination with some vegetables or with slivers of Parmesan cheese. Detail
15.12.17Onion soup with prosciutto and balsamic vinegarWinter is coming! No, is not a quote from Game of Thrones, but a reality. During cold days what’s better than a hot soup? Nothing. What’s better than a soup with balsamic vinegar of Modena? DEFINITELY NOTHING. So, here it’s our recipe for an onion soup with prosciutto and balsamic vinegar.
This recipe is really fast and easy and won’t be disappointing. So… Enjoy!
Ingredients for 2 people:
potatoes 200 g., onions 400 g., vegetables stock 750 ml., prosciutto of Parma, Balsamic Vinegar of Modena, EVO oil, white pepper and a sprig of rosemary, parmesan cheese 100g.
Cut finely the onion and stew them in a big casserole with the oil and a little bit of stock until they soften.
Cut the potatoes and add them in the casserole with the remaining stock and the sprig of rosemary.
Put the lid and simmer on low flame until they are cooked.
Remove the sprig and blend with an immersion blender.
Cut the prosciutto and brown it in a pan with the balsamic vinegar until reduced.
Add a grated Parmiggiano cheese and place in the oven for 5 minutes
Serve the soup in a bowl with a spoon of prosciutto and white pepper.
Now you are ready to survive the winter. But only with our onion soup with prosciutto and balsamic vinegar.
If you are looking for a easy an original recipe read … Parmesan cheese and Balsamic Vinegar of Modena
In any case we advise you to read some news or titbits about concerning the extraordinary balsamic’s world on our blog www.usebalsamicvinegar.com Detail
01.12.17Balsamic vinaigrette recipe? How to make it.The balsamic vinaigrette recipe is the best seasoning for the summer period. Indeed, I find this to be a useful way to dress salads but I suggest not to exaggerate with oil, which even if it is good (the extra virgin oil) if you are following a low calories diet, it is better to keep in check the quantities.
Preparing the homemade vinaigrette will allow us to quantify the various ingredients and have a sauce ready to season your dishes; in fact, in addition to the salad I like to put a splash here and there on the vegetables such as green beans and zucchini, for example, or even on a simple beef steak or bresaola slices, foods that even if cooked without any seasoning acquiring the right flavor with the vinaigrette. Let's find out how to make the balsamic vinaigrette!
The proportions are as follows:
2/3 of extra virgin olive oil 1/3 vinegar Salt according to the quantities (here half a teaspoon of spoon)
Of course, depending on your taste you can add more spices or vary in proportions (I prefer 1/3 oil and 2/3 vinegar).
If you use a bottle you can put all the ingredients in it and then bust vigorously for a few seconds, you've got seasoning for several days. If you want to make a seasoning to use immediately in a bowl with a fork salt and vinegar and then always mixing adding the oil. Continue to mix until the result is homogeneous.
Your seasoning is ready!
This seasoing allows us to prepare easy recipes, but it also permits to add that touch that makes the difference in every plate. Indeed, the balsamic vinaigrette recipe is versatile and can be matched with every plate, such us fish, meat, salads, strawbarries and even ice cream. Detail
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