‘Recipes’
Pistachios ‘Semifreddo’ with Traditional Balsamic Vinegar of Modena
INGREDIENTS
- 150 ml of fresh cream
- 2 egg yolks
- 50 g pistachios, 50 grams of sugar
- 50 g of water
- slices of “Sponge” cake
- Traditional Balsamic Vinegar of Modena
PREPARATION
Leave few minutes pistachios in boiling water, remove the skins from them, then rinse and let dry in oven at 150 ° C for some minutes. Once cold, granulate some pistachios and use those for decoration, mince the rest with a spoon of sugar. Beat the egg yolks then pour the syrup obtained by mixing together the sugar and water at 105°C – 110°C . Continue to whip in order to have a clear and foamy mixture then mix gently the whipped cream with the chopped pistachios. Cut slices of a “Sponge” cake, about 6-7 mm tall, floppy, 8 by 6 cm and 8 by 4 cm. (If you have different molds regulate accordingly). Cover the mould with a transparent food wrap, place some granulated pistachios in the bottom, then add a spoon of ‘semifreddo’; then the smaller slice of “Sponge” cake, another spoon of ‘semifreddo’, then place on top the bigger slice. Press it lightly, cover with the wrap and place it in the freezer.
Remember to leave it in the fridge for at least thirty minutes or fifteen minutes at a normal temperature before serving it. Decorate with Traditional Balsamic Vinegar of Modena and granulated pistachios.
Pasta with red chicory, pistachios and Balsamic Vinegar of Modena Del Duca
INGREDIENTS
- one small onion
- five big leafs of red Chicory
- 50 grams of bacon
- ½ glass of red wine
- Olive oil, salt and pepper
- 200 grams of pasta “millerighe”
- Pistachios at will
- Balsamic Vinegar of Modena Del Duca
PREPARATION
Fry slightly the onion with some Olive Oil, add the bacon and brown them together. Cut the red chicory, place it in the pan with the other ingredients for some minutes. Pour the wine and let it evaporate. Add salt and peppers. Cook the pasta ‘al dente’ then mix it with the red chicory, sauténing* for some seconds. Serve it with crumbles of pistachios and some drops of Balsamic Vinegar of Modena Del Duca
*Sautéing is a method of cooking food that uses a small amount of fat in a shallow pan over relatively high heat.
PGI Zampone of Modena in Royal Sauce
INGREDIENTS:
• 1 PGI Zampone of Modena
• 120 gr of shredded PDO Parmigiano Reggiano
• 1 glass of Aged PGI Balsamic Vinegar of Modena del Duca
Liver with PGI Balsamic Vinegar of Modena onions
Recipe kindly offered by Mrs. Solidea Ortis who, previously hosted in acclaimed RAI 1 TV Show “Proof of Chef”, has visited our company and has donate us many recipes.
INGREDIENTS:
• 500g of sliced liver
• 500g of white onion
• 3 spoons of extra virgin olive oil
• 60-70g of Aceto Balsamico di Modena del Duca IGP
• Salt
Shrimp Salad Del Duca
INGREDIENTS:
• 1 lb. of small, cleaned shrimp
• 3 tablespoons of extra virgin olive oil
• 3 thinly sliced kiwis
• salt
• 3 tablespoons of PGI Balsamic Vinegar del Duca
Marinated Onions Del Duca
INGREDIENTS:
• 2 lb. of small round onions
• juniper sticks
• cloves
• salt
• PGI Balsamic Vinegar of Modena del Duca
Porcini Mushrooms Salad
INGREDIENTS:
• 4 porcini mushrooms
• 1 stalk of celery
• 1 green pepper
• 1 clove of garlic
• 1/4 lb of Parmigiano Reggiano
• 3 leaves of basil
• 2 tablespoons of Extra Virgin Olive Oil
• 3 tablespoons of PGI Balsamic Vinegar del Duca