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 […]
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 […]
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 […]
“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 […]
Balsamic Vinegar of Modena Tagliatelle with cauliflower and dried tomatoes
Put flour, eggs, salt, oil and Balsamic Vinegar of Modena PGI in a bowl. Mix the ingredients until you have a smooth and even dough. Cover with film and leave to rest for 20 minutes in a cool place. In the meantime, clean the cauliflower and separate it into small florets. Cook the florets in […]
Rice sushi rolls with Balsamic Vinegar of Modena PGI, tuna and vegetables
Peel the carrot, cut it first in slices and then in thin sticks. Cut the celery the same way. Blanch the vegetables in salted boiling water for 30 minutes. Boil the rice with 400ml water and a pinch of salt for 15 minutes. Heat up the Balsamic Vinegar of Modena with sugar and salt, pour […]
Spaghettini with courgettes, mint, lemon and feta cheese caramelised with Balsamic Vinegar of Modena PGI
Dice the courgettes, sautée the chopped shallot in a pan with a couple of spoonfuls of oil. Add the courgettes, adjust salt and cook for some minutes on high flame without browning them. Douse with half a glass of water and cook for another 5-6 minutes covering with a lid. Remove from the heat, flavour […]
Risotto with pumpkin cream, Balsamic Vinegar of Modena PGI and hazelnuts
Preparation: 30 minutes Category: Easy Dice the pumpkin and cook it with a glass of water and a pinch of salt until soft. Blend it with a hand held mixer and put it aside. Chop the onion finely, brown it with oil in a risotto casserole. Add the rice and stir for some minutes until […]