SUITABLE USE OF BALSAMICO

The Aceto Balsamico can be used not only on common salade, but on every food as for instance meat, fish, fresh or cooked vegetables, the Parmiggiano Reggiano or the Grana Padano, all cheeses, from soft cheeses to seasoned ones, sliced ham, trotter stuffed, boiled potatoes, ice creams, strawberries and more, on condition that you let cook your fantasy in kitchen

THE BALSAMIC VINAGRE IN KITCHEN

Indipendently of fact a recipe has as basic compèonent or as main ingredient the Balsamico, it must be clarified that for own natural features of this vinagre, it could be used mainly as condiment, even as noble condiment, and then its use is truly wide and versatile. Often it is used as additional flavour for recipes , already prepared , with knowledge that it will be a decisive ingredient to decree a certain success.

Recipes

Appetizers

Procedure: Put in a blender 400g of baked pumpkin, 4 whole eggs, 200g of liquid cream, 100g of grated Parmigiano Reggiano, 4 amaretti biscuits, salt and pepper and two tablespoons or more of balsamic vinegar. Blend for about two minutes and then bake the resulting cream in the oven for about 40 minutes in individual molds previously buttered. The oven is at 150 ° C. Serve the flan on a seasonal salad dressed with the best extra virgin olive oil and balsamic vinegar.

First courses

Preparation: Brown 4 slices of pancetta and 1/2 onion in a little olive oil; add 500 g of radicchio trevigiano cut into small pieces, sprinkle with a splash of Balsamic vinegar and finish braising over low heat and with the pan covered. Prepare a filling with the finely chopped radicchio, 150 g of Grana Parmigiano Reggiano, and 20 chopped pine nuts, adding salt and pepper to taste. Prepare a sheet of pasta, cut it into strips and put the filling in it, making normal ravioli. Cook the ravioli in plenty of salted water, drain and arrange on plates or a serving tray. 50g of butter has been melted separately, to which you will add the Balsamic Vinegar and a handful of Parmigiano Reggiano, forming a liquid brown cream which you will pour over the ravioli as a dressing.

Ingredients: Superfine Arborio rice gr. 320, shallot, dry white wine, meat stock, half apple, milk cream, butter, Parmigiano Reggiano cheese, traditional balsamic vinegar of Modena.

Preparation: Brown the shallot in olive oil, then toast the rice with dry white wine.
Proceed as you would a normal risotto, cooking it with good broth; halfway through cooking, add half a peeled and diced apple and cream of milk. When cooked, cream with butter, Parmigiano Reggiano and traditional balsamic vinegar of Modena.

Togliere le ossa dalla sella del coniglio in modo che rimangano 4 filoni. Tritare le ossa e farne un leggero fondo di cottura rosolandole in padella con un po' di carota, 1/2 cipolla e olio d'oliva. Quando è ben tostato aggiungere del brodo e lasciare cuocere per un ora finchè non siruce. Rosolare in padella i filoni di coniglio con due noci di burro, quindi lasciarli raffreddare. Colare il fondo e riscaldarlo aggiungendo 1/2 melagrana, 2 cucchiai di aceto balsamico tradizionale, aggiustando di sale e pepe. fare legare tutto a fuoco vivo per pochi minuti. Preparare un'insalatina novella mista e sitemarla nei piatti; tagliare a fettine per il lungo i filoni di coniglio e adagiarli sull'insalata a ventaglio. Versarvi sopra la salsa calda e servire guarnendo con dadini di carota e chicchi di melagrana.

Meat dishes

Preparation: Remove the bones from the saddle of the rabbit so that 4 strands remain. Chop the bones and make a light cooking sauce by browning them in a pan with a little carrot, 1/2 onion and olive oil. When it is well roasted, add some broth and let it cook for an hour until it becomes siruce. Brown the rabbit strands in the pan with two knobs of butter, then let them cool. Strain the stock and heat it up adding 1/2 pomegranate, 2 tablespoons of traditional balsamic vinegar, salt and pepper to taste. Let everything bind together over high heat for a few minutes. Prepare a mixed baby salad and arrange it on the plates; cut the rabbit strands into long slices and lay them on the salad in a fan shape. Pour the hot sauce over them and serve garnished with diced carrot and pomegranate seeds.

Ingredients: Beef tournedos (heart of the fillet), olive oil, toasted bread, salt to taste, traditional balsamic vinegar of Modena.

Preparation: In a frying pan with olive oil brown the tournedos floured on both sides, add salt and traditional balsamic vinegar of Modena. Serve on a lightly toasted crust of bread.

Salads

Ingredients: Fresh red radicchio, boiled potatoes, olive oil, pork cheek, traditional balsamic vinegar of Modena.

Preparation: Place fresh red radicchio and hot diced boiled potatoes in a boule. Sauté pieces of pork cheek in a pan with olive oil. Drizzle with traditional balsamic vinegar of Modena  and pour over the salad.

Ice cream

Preparation: Prepare some sweet crepes and fill them with cream ice cream. Separately, cut some fresh strawberries and dress them with Balsamic Vinegar and sugar. Pour the seasoned strawberries over the filled crepes and serve.

Sweets

Ingredients: Berries (blackberries, currants, blueberries), sugar to taste, traditional balsamic vinegar of Modena.

Preparation: Let the berries macerate for some time with the sugar, then season them with a few drops of traditional balsamic vinegar of Modena.