Recipes

HORS D’OEUVRE Mixed salad with prawns and wild wheat Cook the prawns for three minutes in a broth of celery, carrot, onion, a few leaves of laurel and two spoonfuls of white whine. Cook 100 gr. of wild wheat separately, drain and sprinkle over the mixed salads. Decorate with the cooked prawns and season with extra-virgin olive oil, salt and Modena Balsamic Vinegar. Balsamic Chicken Boil the chicken in a broth of carrot, celery, parsley and salt. Once cooled, cut into fairly large pieces and remove the skin. Place some tuna drained of oil in the mixer with a handful of capers, four anchovies and some extra-virgin olive oil. Mix everything adding some Modena Balsamic Vinegar. This appetising dressing may be used to season the chicken adding salt to taste. Cover and leave to stand in the ‘fridge for at least 24 hours mixing every now and then.
	FIRST COURSES Balsamic Risotto Stew a finely shredded onion in a covered casserole dish with 40 gr. of butter and four spoonfuls of water. When cooked, add 300 gr. of Carmaroli or Vialone rice, two spoonfuls of Modena Balsamic Vinegar and heat to thicken. Proceed with cooking by adding boiling broth and cook for approximately 15 minutes. Then turn off the heat and leave to stand in the pan with 40 gr. of butter, about 70 gr. of grated Parmesan cheese and Modena Balsamic Vinegar for 2 minutes before arranging the risotto on the plates with a few drops of Modena Balsamic Vinegar. Tagliatelle al Balsamico Prepare a mix of bacon and onions and fry in extra-virgin olive oil, butter, and a handful of aromatic herbs. Sprinkle with a spoonful of Modena Balsamic Vinegar and wet with two spoonfuls of broth. Add salt and pepper and cook over medium heat until the broth has thickened completely. Cook the tagliatelle separately, drain and throw into a large dish, seasoning with the sauce and sprinkling with abundant grated Parmesan cheese and a julienne of crude Parma ham.
SECOND COURSES Balsamic omelette Chop five spring onions finely and brown slowly in a pan with a knob of butter, two spoonfuls of water, one spoonful of extra-virgin olive oil and salt. Beat three eggs separately in a bowl, with four spoonfuls of grated Parmesan cheese and salt and pepper to taste. Then pour the beaten eggs on the browned onions and cook on both sides. Serve with abundant Modena Balsamic Vinegar. Balsamic Veal Cutlets Cover the cutlets with flour and then throw them into a heated pan with extra-virgin olive oil and butter. Add salt and cook on both sides and then wet with a spoonful of Modena Balsamic Vinegar when almost done. Turn the steaks and leave over heat for a minute. Arrange the steaks on a plate and pour a spoonful of broth on the pan used to cook the cutlets, mix until smooth and cover the cutlets. Serve hot. Balsamic Roast Tie a pork roast of approximately 700 gr. with kitchen string. Brown in a pan with 60gr. extra-virgin olive oil. When the roast is well browned, add two spoonfuls of Modena Balsamic Vinegar, one onion with five cloves pushed into it and half a cup of warm water mixed with a crumbled stock cube. Cover the pan and cook the meat over low heat for 90 minutes. Add about 100 gr. of cream to the base of the pan and thicken for a couple of minutes. Remove the string, cut the pork into thin slices and serve covered in sauce accompanied with mashed potato splashed with a few drops of Modena Balsamic Vinegar.
	SIDE DISHES Charcoal grilled Capsicum Toast the capsicums over an open flame, peel them, remove the stem and seeds and slice into two centimetre wide strips. Arrange them on a plate and season with extra-virgin olive oil and a few drops of Modena Balsamic Vinegar, salt and pepper. “Irene” salsa verde Finely grind three handfuls of parsley in the mortar and pestle, and then add two or three spoonfuls of breadcrumbs, two cloves of garlic and half a shredded onion. Mix together in a bowl adding salt to taste, half a spoonful of tomato paste and then add a dressing of extra-virgin olive oil and Modena Balsamic Vinegar in equal portions at the end, until a sauce of the right consistency is obtained. Fried Balsamic Pumpkin Fry slices of pumpkin battered in flour in deep frying oil; drain and leave to dry on absorbent paper towels. Fry a crushed clove of garlic and some parsley with some oil in a small pan and brown the bacon cubes. Arrange the fried pumpkin and the bacon cubes on a serving dish and decorate with parsley leaves. Add salt and season with a few drops of Modena Balsamic Vinegar. Balsamic Spinach Salad with sultanas and bacon Soak a spoonful of sultanas in warm Modena Balsamic Vinegar for about 60 minutes. Brown some bacon cubes in a small frying pan. Prepare a bed of fresh spinach or wild chicory sliced a julienne and place the browned bacon and the sultanas drained of excess vinegar on top and season with extra-virgin olive oil, salt, pepper and Modena Balsamic Vinegar. Mayonnaise Place an egg, some salt and a touch of mustard in the mixer. Start the blender and slowly add 200 ml. of extra-virgin olive oil. When the mayonnaise is well whipped, add a spoonful of Modena Balsamic Vinegar.
CHEESES Crescenza cheese with potatoes Prepare a serving dish with a bed of valeriana salad seasoned with extra-virgin olive oil, salt and pepper. Place the crescenza cheese in the middle of the dish and the warm, steamed, new season’s potatoes around the edge. Season with a few drops of Modena Balsamic Vinegar and decorate with a few walnut kernels. Balsamic Pecorino cheese with strawberry-tree honey Place a couple of pieces of pecorino cheese on a plate, cover with a spoonful of strawberry-tree honey and add a few drops of Modena Balsamic Vinegar. Serve with warm slices of walnut bread.
	DESSERT Balsamic Strawberries Wash the strawberries well, cut them and place them in a bowl sprinkling them with sugar, leaving them to stand to form a sweet syrup. On serving, complete the dish with a few drops of Modena Balsamic Vinegar and garnish with a few leaves of fresh mint. Balsamic Figs au naturale Peel the mature figs and cut them into quarters opening them up into flowers. Arrange them on a plate and add a few drops of Modena Balsamic Vinegar. Ice cream Make your vanilla and/or hazelnut ice cream more original by serving it with a few drops of Modena Balsamic Vinegar.