Balsamic Vinegar of Modena PGI onion soup with crispy Parma Ham PDO
Prepare the vegetable stock. Slice the onions finely and stew them in a pot with extra virgin olive oil and a little stock until they are soft. Add the diced or sliced potatoes, the rosemary and hot stock and cook until tender. Blend with a hand blender, after removing the sprig of rosemary. Cut the […]
Potato velouté with milk, sage and Balsamic Vinegar of Modena PGI, goat cheese quenelle and poplar mushrooms
Peel and dice the potatoes. Peel the shallot and slice it. Sautée it with a couple of tablespoons of oil and some sage leaves, add the potatoes and cover with milk and vegetable stock. Bring to the boil and cook for 20 minutes. In the meantime, wash the mushrooms and cut the larger ones in […]
Velouté of white kidney beans, summer vegetables and wild fennel
Rinse the white kidney beans, put them in a large bowl and cover in cold water. Leave to soak for 12 hours. Slice the spring onions and sauté them in a dribble of oil, add the drained beans, flavour with a sprig of wild fennel, the chili and the clove of garlic. Add 2-3 spoons […]
Variation of Norwegian baccalá with Aceto Balsamico di Modena PGI
Preparations Soak the baccalá in cold water for 24 hours, take a portion of it and soak it for another two hours in milk. This part must cook with part of the julienne-cut Tropea Red Onion PGI until all the liquid evaporates. The other part is divided again in half, one part is fried after […]
Wonton trio with Aceto Balsamico di Modena PGI
Mix the flour with 1 egg, a pinch of salt and some water until the mixture becomes smooth and compact. Chop the pork, chop and wilt the leek. Add the meat to the leek, the soy sauce and Aceto Balsamico di Modena PGI, add salt if necessary. Flatten the dough until thin, cut it in […]
Soft cheese, salami and fig pies with Balsamic Vinegar of Modena PGI
On a serving dish, arrange the slices of salamis cut in half in a radial pattern along the inner edge of 4 pastry cutters with a diameter of 10/12 cm. Mix the soft cheese with a bit of extra virgin olive oil, salt and pepper and fill the pastry cutters. Garnish each pie with figs […]
Chestnut pies with Ricotta cheese and Balsamic Vinegar of Modena PGI
In a bowl mix ricotta cheese and egg, then stir until nice and creamy. Add the sugar, the flours and baking powder (sieved) and the cocoa, then mix well. Finally, pour the melted butter, the Balsamic Vinegar of Modena PGI and a pinch of salt. Stir the compound, then pour into muffin cups in a […]
Tortiglioni with artichokes and slivers of Parmigiano Reggiano PDO, Balsamic Vinegar of Modena PGI and toasted pine nuts
Procedure Cook the Tortiglioni following the instructions on the pack. Meanwhile, toast the pine nuts, grate 1/3 of Parmigiano Reggiano PDO and slice the remaining cheese using a mandoline. Drain the pasta and dress it with the artichoke cream and the grated Parmigiano Reggiano PDO. Put the pasta in the serving dishes and sprinkle with […]
Sweet potatoes, onions and Emmenthal cheese tortilla flavoured with Balsamic Vinegar of Modena PGI
Peel the sweet potatoes. Shred them with a cheese grater using the large holes then spread the grated potatoes on a flat plate. Slice thinly the onions and add to the potatoes. Season onions and potatoes with half of the melted butter, salt and pepper. Place a thin layer of shredded potatoes and the chopped […]
Vegetable Pie
Line a cake tin of 20-22cm diameter with the pate brisée and cut off the extra dough. Slice the vegetables to 3-4mm thickness and arrange the pieces on the pate brisée alternating the different vegetable types in a radial pattern. Mix 3 spoonfuls of olive oil with 1 of Balsamic Vinegar of Modena PGI. Salt […]