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01.12.17 Balsamic vinaigrette recipe? How to make it. Recipe
NEWS Recipe 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.
17.11.17 ​Potato pie with Traditional Balsamic Vinegar of Modena. Get ready for this recipe that will bring you to an over delicious plate. Flavoured with ham and scquacquerone cheese, it will be impossible to resist! Keep on reading to find out more.

This recipe is not only easy and tasty, but it recalls the flavours of yesteryear. Get ready and read carefully the procedure that follows.

Ingredients:

2 potatoes (average size), 100 g squacquerone cheese, 100 g ham, salt, fresh thyme, breadcrumbs, olive oil, a pat of butter, original Traditional Balsamic Vinegar of Modena.

Execution:

First off, switch on the oven at a temperature of 170°-180°, so that you have it enough warm when you'll need it.

Secondly, make a cross both on the inferior and superior surface of the potatoes and start to peel them in stripes, from the top towards the bottom.
Once finished the operation, chop the potatoes in small cubes. Roll the ham and cut it in small pieces.

At this stage, put the potatoes in a non-stick pan, adding a bit of olive oil and keeping the heat low. After stirring them, add ham. It's very important that during this step you don't cook potatoes completely, but only halfway through, because the cooking has to be completed in the oven.

Put both ham and potatoes in a pan and let them cool down for some minutes, then add squacquerone cheese and blend it all together with a spoon, from the top towards the bottom.

Butter the baking tray, then pour the mixture without pressing it, because it's important that the pie remains soft even during the cooking. Sprinkle some breadcrumbs and put everything in the oven for 10 minutes more or less, until the surface becomes a bit golden.

In the end, remove the baking tray from the oven and decorate the plate with some squacquerone cheese and fresh thyme. The final touch is fundamental and it's the most special step: add original Traditional Balsamic Vinegar of Modena to make it all as tasty as it could possibly get!

Buon Appetito!
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10.11.17 ​Salmon Carpaccio with Balsamic Vinegar of Modena Ingredients 4 people amount: 

400g thinly sliced raw salmo, juice of 2 lemons, 2 bunches of rocket sala ,20 walnuts, extra virgin olive oil L-Originale to taste, black pepper, coriander, red pepper, salt to taste, Aceto Balsamico Tradizionale di Modena Extravecchio

Execution:

Put the sliced salmon into a serving casserole, salt and cover with the lemon juice and the mixed peppers, leave to marinate for about 1 hour.

Wash the rocket and shell the walnuts breaking them up into pieces.

Drain the sliced salmon, arrange it on a serving plate, cover with the rocket, walnuts, extra virgin olive oil, and Aceto Balsamico Tradizionale di Modena
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20.10.17 ​Pea Soup with Balsamic Vinegar of Modena Ingredients 4 people amount 

250 g (8.82 oz- 0.55 lb) of dried split peas , 50 g (1.76 oz- 0.11 lb) of smoked bacon, 1 leek , salt, pepper , 1 high-quality stock cube , 1 half glass of dry white wine , 30 g (1.06 oz- 0.066 lb) of butter , 3 spoons of extra-virgin olive-oil , 2 bread slices , 2 garlic cloves , 2 spoons of Balsamic Vinegar of Modena

Execution:

Brown leek, cut to very thin slices, on the bottom of a pressure cooker with 20 g (0.704 oz- 0.044 lb) of butter and 2 spoons of oil. Add water and let the leek fry slightly until it becomes transparent.

Add bacon cut to very thin pieces and let it roast brown.

Wash peas under running water, then combine them with leek and bacon.

Salt and pepper. Add stock cube and as much water as it needs. Close the pressure cooker with its hermetic sealing and let it on fire for about 30 minutes.

When cooking time has almost expired, rub bread slices just on one side with garlic, cut them to dice and let them brown in a saucepan with Balsamic
Vinegar of Modena oil and butter left over to obtain crispy croutons.

At the end of cooking time, open pressure cooker, emulsify the contents with a mixer and put soup into four soup plates.

Add croutons and decorate soup with oil drops and a sprinkle of pepper. Serve immediately
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06.10.17 Crêpes with apples, onions and Balsamic Vinegar

Crêpes with apples, onions and Balsamic Vinegar

Vinegar use: Balsamic Vinegar of Modena can be used for every kind of dishes and today we will learn how to combine Balsamic Vinegar Extra Vecchio with some fruits and vegetables put together! It could sound strange, but I assure that it is delicious!

Let's learn how to prepare some crêpes with apples, onions and the fantastic flavor of Balsamic Vinegar!

Ingredients for 4 people:

600 gr. onion, 2 pippin apples, 50 gr. butter, Parmesan, 1 glass Riesling Oltrepo Pavese, 1 glass béchamel, 2 spoons of original Balsamic Vinegar Extra Vecchio, 2 spoons sour cream, salt, pepper, 8 crêpes traditionally prepared.

Procedure: To start off, you should finely cut onions and in a pan make them become light brown with butter for about 30 minutes.  In order not to fry onions, pour a little at time Riesling Oltrepo Pavese. Then, you should grate one apple and add them to the pan. Mix all ingredients and flavor with salt and pepper as you like. When the compound has become creamy, you can remove the pan from heat and add one spoon of Balsamic Vinegar Extra Vecchio and mix it again.

Now, it's time to prepare crêpes! Place on the table the 8 crepes and lay down on them the béchamel cream, dust with Parmesan cheese and add on the top the apple-onion compound. You need now to blend crepes in a wallet form and prepare the oven dish. as a matter of fact, you should butter an oven dish and place crepes on it, without overlap them. It a good idea to put some béchamel cream on them in order to protect them from the heat. Now, crêpes are ready to be baked for 10 minutes at 180 degrees.

Meanwhile, take the other apple and slice it very thinly. Then, take a large pan and place inside these slices and sprinkle them with Riesling leaving to evaporate over high heat and add sour cream.

At the end, when crêpes have become golden, remove them from oven and place them on the plate. Guarnish with hot apples slices and some sour cream obtained from the cooking in the pan the top of crêpes and add some drops of original Balsamic Vinegar Extra Vecchio.
It is highly recommended to serve this plate when it is still hot and combine it with a glass of Riesling Oltrepo Pavese.

Another astonishing vinegar use.

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