‘Recipes’

INGREDIENTS FOR SIX PEOPLE:

• ½ kg Carnaroli rice
• 20/25 g of butter
• Shallot
• Dry white wine
• Vegetable broth
• Parmigiano Reggiano cheese
• Balsamic Vinegar of Modena ‘Vecchia Era’
• Extra-virgin olive oil
• Salt and peppers

DIRECTIONS:

Place the finely cut shallot in a pan with a touch of oil and fry it slightly. Then add a little bit of broth.

Add rice and let it brown in the oil, keep stirring constantly and pouring broth until the liquid its absorbed. When it gets a golden colour pour as much wine as you like in the pan. 

Keep the heat low. When rice is almost cooked add the grated Parmigiano Reggiano which will make the rice creamy. When rice is ready add butter an pepper and stir for a few minutes.

Serve it decorating with some flakes of Parmigiano Reggiano cheese and a circle of Balsamic Vinegar of Modena PGI ‘Vecchia Era’ without stirring.

Ingredients:

1/3 l béchamel

5 eggs

150 g Parmiggiano Reggiano DOP

200 g Pumpkin

4 mushrooms

Balsamic Vinegar of Modena

Directions:

Remove peel and seeds from the pumpkin, then chop it into slices 1 cm thick.

Place them in a baking-pan covered with baking paper, then cook it for 30 minutes at 165° C.

Once cooked, let it cool.  Mix béchamel with the egg yolks and grated Parmigiano then mix it with the mashed pumpkin and beat egg whites; amalgamate gently.

Butter and flour moulds, then stuffed them with the mixture ¾ full, bake them for 20 minutes at 175°C.

Chop pore mushrooms thinly, take flans out of the oven then place one in each dish, cover them with chopped mushroom and some slivers of  Parmigiano. Add few drops of Balsamic Vinegar of Modena.

Ingredients for a tarte of around 25 cm of diameter:

• 200 gr. flour,
• 150 gr. of butter,
• 1 kg. of figs,
• 300 gr. of sugar,
• cinnamon,
• Balsamic Vinegar of Modena ‘Anfora Cara’ BIO,
• salt, eggs white.

Preparation: To prepare the dough for the tarte brisée mix the flour and butter (fridge cold) and cut into small pieces, along with a pinch of salt. Add 3-4 spoons of cold water to compact the paste, then wrap it in a plastic film and put it in refrigerator for 30 minutes. Chop the figs, place them together in a saucepan with sugar, butter, and ground cinnamon and some drops of  Balsamic Vinegar of Modena ‘Anfora Cara’ BIO. Cook it slowly for about a hour until they reach a beautiful golden colour while still soft.

If the syrup obtained will be too liquid, remove the figs, and cock it fast until it gets thicker.

Then brush the tarte that you have stretched and baked into the oven around ten minutes with eggs white,  prepare the figs inside and cover them with their syrup, then bake the tarte for other ten minutes.

Serve it  warm, even accompanied with Chantilly cream.

INGREDIENTS FOR PERSON:

• 60 gr. butter
• 200 gr  Parmigiano Reggiano cheese
• 150 gr  fresh cream
• two spoons of Extra-Virgin olive oil
• White pepper
• Belgian endive
• Balsamic Vinegar of Modena  PGI ‘del Duca’

PREPARATION:

Mix 80 grams of melted butter with 200 grams of grated Parmigiano cheese, white pepper and 2 tablespoons extra virgin olive oil, blend for two minutes with mixer at maximum power.

Meanwhile fit 150 gr  of fresh cream and mix the compound previously obtained before storing in the refrigerator for about 20 minutes.

For serving, decorate the plate at the base with leaves of Belgian endive, spread the mousse and dress with Balsamic Vinegar of Modena ‘del Duca’.

INGREDIENTS FOR 4 PEOPLE

• 12 pumpkin flowers
• 1 Dory fish (gr. 400)
• 100 gr. Ricotta fresh cheese
• 1 egg
• Balsamic Vinegar of Modena ‘Pandora’
• Salt and pepper

Preparation

Eliminate the pistil from the pumpkin flowers and wash them, taking care not to break them, then dry on a towel. Clean, gut, fillet and skin carefully the dory. Put the ricotta cheese in a bowl with the egg and mix thoroughly. Add the flesh of the fish and stir. Season with salt and pepper. With the mixture stuff the pumpkin flowers, helping with a pastry bag. Bake in preheated oven at 100 ° C  for about 10 minutes. Serve the pumpkin flowers with some drops of  Balsamic Vinegar of Modena ‘’Pandora’.

INGREDIENTS FOR 6 PEOPLE

• 24 lamb chops
• 200 gr tomatoes
• garlic
• fresh thyme and  parsley
• Balsamic Vinegar of Modena  “Cubica”
• Extra-virgin oliven oil
• salt and pepper in grain

PREPARATION

Prepare the seasoning dipping the tomato, that must be fresh and well mature, for half minute in hot water, therefore drain it, shave it and deprive it some seeds. Husk the parsley eliminating the stems, therefore put it on the chopping with a sprig of thyme and a clove of garlic, peeled and private of the possible bud; elegantly mince them, then unite the husked and minced tomato. Put all in a bowl added a pinch of salt, a handful of pepper and 4 spoons of oil, always mixing. Complete with 2 teaspoons of Balsamic Vinegar of Modena IGP “Cubica” and leave to marinate. In the meantime prepared the meat for the cooking, slightly beating it. Heat the grate and cook the cutlets first on a side, then on the other, for 5 minutes, then serve accompanying it with the marinates sauce.

INGREDIENTS

• 200g Flour 00
• 2 eggs
• 1 spoon olive oil
• 50g  “Fossa Pecorino”  cheese
• 150g  “ricotta” cheese
• salt and pepper
• nutmeg
• 3 pears
• thyme and rosemary
• 1 shallot
• Balsamic Vinegar  of  Modena  “Vecchia Era”

PREPARATION:

Mix the eggs with flour to make pasta. Prepare the stuffing mix the ricotta with the grated pecorino, a pinch of salt, little nutmeg and abundant ground black pepper. Prepare the sauce: mince the shallot and  make it fade with a spoon of oil of olive, add two peeled pears and cut them in dices, cook with middle flame for a few minutes with little thyme and rosemary. Then add the water and leave cooking for about ten minutes. Finally pass  all to the mixer and to the strainer.  wash the third pear,  cut it in little slices and  make it jump in frying pan with a walnut of butter for 5 minutes. Throw skims through it,  then stuff  it with teaspoons of stuffing, close and cut to triangles.  Cook these raviolis in abundant salty water. Pour the sauce of pears on the dish, and complete with the raviolis, the slices of pear and some drop of  Balsamic Vinegar of Modena ‘Vecchia Era’.

INGREDIENTS

• 600 g chicken breasts
• 80 g raisin
• 100 g walnuts
• 80 g lightly toasted pine nuts
• 200 g  mixed salad
• 2  tablespoons of Balsamic Vinegar of Modena IGP produced with organic grapes
• Salt and pepper
• Extra virgin olive oil

PREPARATION

Rinse and dry the chicken breasts. Cut them in fillets. Rinse the mix salads and lay on the dish. Lay the smashed walnuts together with the raisins (dried after being soaked in warm water for an hour) and pine nuts (lightly toasted in the oven) in the dish above the salad.

Prepare the sauce with: Balsamic Vinegar of Modena IGP produced with organic grapes, salt ,pepper  and Extra virgin olive oil.

Cook the chicken fillets for 5 min., strain and place them, still warm, in a single layer on the salad. Dress with sauce and serve.

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.

 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.

INGREDIENTS:
• 1 PGI Zampone of Modena
• 120 gr of shredded PDO Parmigiano Reggiano
• 1 glass of Aged PGI Balsamic Vinegar of Modena del Duca

Read the rest of this entry »

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

Read the rest of this entry »

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

Read the rest of this entry »

INGREDIENTS:

• 2 lb.  of small round onions
• juniper sticks
• cloves
• salt
• PGI Balsamic Vinegar of Modena del Duca

Read the rest of this entry »

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

Read the rest of this entry »