“Nonna Sarita” tortellini, Parmigiano Reggiano PDO cream and wafer with Balsamic Vinegar of Modena PGI
Preparation of the Parmesan cheese wafer Heat up a non-stick pan, spread some grated Parmigiano Reggiano PDO to cover the bottom of the pan with a thin layer, leave until golden and then place onto an inverted cup. Wait for a few minutes and then arrange the wafer on the plate. Preparation of the tortellini […]
Sushi of deer filet with white polenta and gelatin made with Aceto Balsamico di Modena PGI
Take a pan and heat some oil. Add the garlic, the rosemary and bay leaves. Whet the oil is hot put the deer filet in and cook it leaving the inside raw then marinate it with spices, salt, red wine and place in a sealed container. In another pan heat about 1liter of broth with […]
Carnaroli rice with 24 month Parmigiano Reggiano PDO (in 3 ways) and Balsamic Vinegar of Modena PGI
Chop the onion finely and sauté in a tablespoon of butter. Add the rice and toast with ½ glass of good white wine and the gravy. Keep stirring and gradually add the broth, which must be kept very hot. When the rice is cooked (approx. 15 minutes), mix in the butter and the 24 month […]
Duck ravioli with Aceto Balsamico di Modena IGP, ginger foam and potato cream
Preparation for the duck filling Gut the duck well, bone and marinate it with Aceto Balsamico di Modena IGP for at least 12 hours. Add onion, carrot and celery duly cut; adjust salt and pepper. Roast in a wood burning oven inside a cast iron casserole with lid for at least 6 hours at about […]
Gianduia and Coffee Parfait and Caramel Sauce Flavoured with Balsamic Vinegar of Modena PGI
In mixing bowl put the egg whites together with 50g of sugar, then transfer in a baine marie and whip with the electric whisk for 5-6 minutes, until the mixture starts heating up. Remove from the baine marie and continue whipping until it cools off. Chop finely the 180g of chocolate, melt it in a […]
Suckling pig cooked at low temperature with vegetables and aged Balsamic Vinegar of Modena PGI
Marinate suckling pig with all the marinade ingredients. Arrange the meat in a roasting dish covered 3/4 with red wine and roast in a dry oven at 190°C for 30 minutes. Cover the dish and continue cooking for 2 and a half hours at 120°C mixed cooking cycle. Dice the vegetables, dress and cook in […]
Culurgiones with mixed Pecorino cheese, lemon and Balsamic Vinegar of Modena PGI
Mix the ingredients for the pasta dough until you have a smooth and even dough. Wrap it in cling film and set aside. Thinly slice the garlic and cover it with two tablespoons of extra virgin olive oil. Leave to marinate for about 1 hour. Boil the potatoes, peel and mash them in a bowl […]
Charlotte with caramelised pears, chocolate and Balsamic Vinegar of Modena PGI glazing
Preparation of the chocolate and pear mousse Melt the chocolate baine marie with the Balsamic Vinegar of Modena PGI. Whip the cream with the sugar and gently add the melted chocolate and the pears cut into chunks (keep some pieces for garnishing). Preparation of the sponge cake Heat up the oven at 180°C. Whip the […]
Orange aspic with a heart of Port and foam made with Aceto Balsamico di Modena PGI
Preparations Peel the oranges and cut them in slices, soak the gelatin sheets in cold water to soften them. Add the orange juice and cool in a chiller. Prepare the heart of Port and add it to the remaining orange juice. Let it rest in the chiller.