‘Recipes’

Mexican nachos with Balsamic Vinegar “dal 1891” and onion jam with Balsamic

Ingredients

Mexican nachos

Refried beans

Grated Emmentaler DOP Cheese

Duke’s Balsamic Vinegar of Modena “dal 1891”

Organic onion jam with Duke’s Balsamic Vinegar of Modena

Sour cream

Fresh coriander

 

For the guacamole sauce

2 medium avocados

1 medium tomato, finely chopped

2 teaspoons lime juice

1 tablespoon finely chopped fresh coriander leaves

Salt

Pepper

 

Preparation

Pre-heat the oven up to 200°C (180°C if fan-forced). Spread the nachos over base of a baking dish. Dollop the refried beans over the nachos, and sprinkle with Emmentaler DOP cheese. Bake for 15 minutes, or until cheese has melted. In the meantime, make the guacamole sauce. Place the avocado in a bowl, and mash with a fork until smooth. Stir in tomato, lime juice and coriander. Season with salt and pepper. Serve the nachos topped with a few drops of Duke’s Balsamic Vinegar of Modena “dal 1891”, guacamole, and sour cream. Decorate the dish with coriander leaves, and serve with the organic onion jam with Duke’s Balsamic Vinegar of Modena, which will enhance the flavor of the nachos thanks to its intense taste.

Baguette with figs and Aged Balsamic Vinegar “Duke’s Ampoule”

A perfect combination for the product of the month is an innovative idea, with a season fruit proposed in an alternative dish.

 

Ingredients

Baguette bread

Modena Ham DOP

Fresh basil

Arugula

Figs

Genovese Pesto sauce

Extra Virgin Olive Oil

Aged Balsamic Vinegar – “Duke’s Ampoule”

 

Preparation

Take a crispy baguette, and pour some extra virgin olive oil on the bread. Create a layer of Modena ham adding some leaves of arugula. Cut the figs into slices, and put them above the ham, creating a new layer. Add some fresh basil, and some teaspoons of Genovese Pesto sauce to flavour the dish. To conclude, decorate the baguette with Aged Balsamic Vinegar – “Duke’s Ampoule”, which will enhance the deliciousness of your snack!

Chicken Salad with Duke’s Organic Balsamic Vinegar

Ingredients

Chicken
Mango
Avocado
Red peppers
Parsley
Duke’s Organic Balsamic Vinegar of Modena

 

Preparation

Toss in a frying pan some chicken bites, until golden and crispy. Slice a mango and an avocado and put them on a plate. Add some slices of red pepper. Put the cooked chicken on the plate and add some parsley as a decoration. As a final touch, generously pour the Duke’s Organic Balsamic Vinegar of Modena. Enjoy!

New York Cheesecake with Balsamic Vinegar del Duca “Solo Modena”

Ingredients


For the base
240 g digestive biscuits
110 g butter
For the cream
500 g cream cheese
100 g single cream
65 g sugar
25 g corn flour
1 egg
1 egg yolk
Juice of ½ lemon
1 tablespoon vanilla essence
Balsamic Vinegar del Duca “Solo Modena”

 

Preparation

Put the digestive biscuits into a food processor and crumble them. Add the melted butter, until well mixed. Spoon the mixture into the mold and spread out evenly. Put it in the fridge for 30 minutes or in the refrigerator for 15. Beat the eggs and the sugar in a large bowl and gradually add the cream cheese, the corn flour, the lemon juice, the vanilla essence and the single cream. Beat until smooth and creamy. Spoon your cream cheese filling into the mold. Cook in a pre-heated oven at 160°C for 60 minutes, and then for 20 minutes more at 170°C. Allow resting in the fridge for a night. Before serving, decorate it with Balsamic Vinegar del Duca “Solo Modena”.

Timbales of rice and primroses with Balsamic Vinegar of Modena PGI

Ingredients

250g rice

1 small basket of cleaned primroses (only the flower)

1 fresh spring onion

Mustard seeds to taste

Extra Virgin Olive Oil

 

For the curry sauce

Combine a low-fat yogurt jam, 1 and 1/2 tablespoons curry, 2 tablespoons turmeric, 1 tablespoon lemon juice.

 

Preparation

Boil the rice and sauté it in a pan with some oil and the chopped spring onion. At the very end, add the primroses (leave some of them for the final decoration), the mustard seeds, salt, and pepper. Create the timbales by pressing the rice. Serve them covered with fresh primroses along with the curry sauce and the Balsamic Vinegar of Modena PGI del Duca – Vecchia Era.

 

HUMMUS and Balsamic glaze with chili pepper

HUMMUS (chickpea sauce)
and Balsamic glaze with chili pepper

A few drops of the new “del Duca” Chili pepper glaze for a surprising Hummus, a dish of the most traditional Arab cuisine.

 

Ingredients
2 tablespoons Extra Virgin Olive Oil
1 medium chopped onion
2 minced garlic
850 g boiled chickpeas
1 teaspoon cumin
1 tablespoon coriander or fresh parsley
1 tablespoon hot paprika
125 ml  lemon juice
1 light yogurt
Chili pepper glaze “del Duca”

 

Preparation
Heat the Extra Virgin Olive Oil in a pan, add the chopped onion and let it lightly fry.
Add the cumin and complete the coking.
Allow cooling.
Put all the ingredients in a mixer and bled until you obtain a smooth puree.
Serve with  “del Duca” Chili pepper glaze.

Parmigiano basket with crunchy salad, green apple and ‘Balsamico Tradizionale’

cestinoIngredients

Parmigiano Reggiano cheese 240 g

Green apple 2

Red chicory 80 g

Fresh spinach 50 g-Extra-virgin Olive Oil 15 g

Salt

Traditional Balsamic Vinegar of Modena

 

 

Read the rest of this entry »

Halloween recipe: pumpkin ice cream with Balsamico

westelm-pumpkin-ice-cream-06

 

Ingredients

Pumpkin 600 g

Cream 200 g

Sugar 200 g

Lemon 15 g

Traditional Balsamic Vinegar of Modena

 

Preparation

Cut the pumpkin into small slices and cook it in a casserole for about 30 minutes.

Once cooked, crush it and put it in the blender.

Add the other ingredients and beat them all. Set the mixture in the ice-cream maker for 30/40 minutes.

Verse some drops of Traditional Balsamic Vinegar of Modena and your pumpkin ice cream with Balsamico is ready!

Magret de canard with Balsamico

The extraordinary versatility of the Balsamic Vinegar of Modena inspires the creation of new recipes and the search of original approaches with products of the culinary traditions of the whole world. In this issue, we are pleased to suggest you an exclusive french recipe with duck.

 

Maigret de Canard with Balsamicorecipe

 

Ingredients

2 breasts of duck

Balsamic Vinegar of Modena “del Duca”

2 spoons of “quatre épices” (black pepper, ginger, cloves, nutmeg)

Read the rest of this entry »

Seared scallops with grapefruit supreme, watercress and Pearls “del Duca”

recipeIngredients

3 scallops

1 pink grapefruit

1 orange

A few sprigs of watercress

Pearls with Balsamico “del Duca”

Ginger

Salt

Black pepper

Dijon mustard

 

Read the rest of this entry »

Balsamic chimichurri sauce

Immagine3The extraordinary versatility of the Balsamic Vinegar of Modena inspires the creation of new recipes and the search of original approaches with products of the culinary traditions of the whole world.

This week we are pleased to suggest you the Argentinian chimichurri sauce with a Balsamic variation, ideal to season your summer barbecue.

Read the rest of this entry »

Greek salad with zucchini and Balsamico

insalThe extraordinary versatility of the Balsamic Vinegar of Modena inspires the creation of new recipes and the search of original approaches with products of the culinary traditions of the whole world.

This month we are pleased to suggest you an interesting variation to a classic Greek recipe:

Greek salad with zucchini and Balsamico

Read the rest of this entry »

NY Strips marinated with Balsamico

staekkks

The extraordinary versatility of the Balsamic Vinegar of Modena inspires the creation of new recipes and the search of original approaches with products of the culinary traditions of the whole world.

This month we are pleased to suggest you a tasty marinating for classical New York strips steak on BBQ.

 

 

Ingredients

½ cup of Balsamic Vinegar of Modena

2 NY Strip Steaks

Extra-virgin Olive oil

Salt

Pepper

Worchester sauce

Read the rest of this entry »

Spätzles with bacon, rosemary and Balsamico

ddThe extraordinary versatility of the Balsamic Vinegar of Modena stimulates the creation of new recipes and the search of new approaches with products of the culinary traditions of the whole world.
This week we are glad to propose you a tasty german recipe: Spätzles with bacon, rosemary, and Balsamico

 

Ingredients
Flour “00” 250 g
3 eggs
water 20-150 ml
Salt
Nutmeg
Extra virgin Olive Oil
250 g Bacon
200 ml fresh cream
Rosemary
pepper
Balsamic Vinegar of Modena “del Duca”

 

Read the rest of this entry »

Green peas and Serrano ham with Balsamico

JAMON SERRAThe extraordinary versatility of the Balsamic Vinegar of Modena stimulates the creation of new recipes and the search of new approaches with products of the culinary traditions of the whole world.

This month we are pleased to propose you a recipe that unites the “Balsamico” of Modena to the famous Spanish ham “Jamon Serrano”.

 

Ingredients

1 pound fresh green peas

1/2 cup onion, diced

1/4 pound of Serrano ham, diced

3 garlic cloves

1 tablespoon fresh parsley, chopped

2 tablespoons Extra Virgin Olive Oil

Balsamic Vinegar of Modena

Salt

Black pepper

 

Read the rest of this entry »

Asparagus Bismarck style with Parmigiano and Balsamico

IngredientsImmagine4

1 bunch of asparagus
2 eggs
50 g butter
50 g Parmigiano Reggiano cheese
Balsamic Vinegar of Modena”del Duca”
Salt
Pepper


Preparation

Wash the asparagus very well under water and cut off the white extremities.

Boil the asparagus in hot salty water for 8-9 minutes. Drain them carefully one by one and put them on a baking pan with butter.

Roast the asparagus in oven at 220° for few minutes. In the meantime, cook the eggs with butter in a frying pan.

Read the rest of this entry »

Medallions of beef “del Duca”

Ingredientsfiletto di manzo

Butter

2 medallions of beef

5 tablespoons beef stock

1 diced carrot

3 diced pearl onions

1 tablespoon mustard powder

Duke’s Balsamic Vinegar of Modena

 

 

Preparation

Place the butter in a frying pan and melt, add the medallions of beef and let cook for a few minutes.

In another skillet put the beef stock, the carrot, pearl onions and mustard.

Then add the medallions of beef and let cook for other eight minutes with a lid.

Then pour 2 tablespoons of Balsamic Vinegar of Modena “del Duca” and serve.

Salty cake with courgette, pine nuts and Balsamico

Ingredientstarte

Dough:

Flour 100 g

Soft wheat flour50 g

Puffed quinoa

Salt

Extra Virgin Olive Oil 5 tbsp

 

Filling:

Grilled courgette 300 g

Pine nuts 30 g

Raisins 20 g

Eggs 3

Milk 150 ml

Salt

Pepper

Balsamic Vinegar of Modena “dal 1891”

 

Preparation

Mix the flours with quinoa and salt adding Extra Virgin Olive Oil a bit at a time. Add enough water in order to make the dough soft and elastic (about 7-10 tbsp). Leave the dough in the fridge for 30 minutes, covered by a wrap. Preheat the oven at 180°. Put the raisins in a bowl with low warm water and once they become soft drain them and sear mixed with pine nuts in a pan. Then let them cool down.

Spread out thinly the dough on a baking pan, put on it the courgettes cut in slices, raisins, and pine nuts. Beat the eggs with milk, salt, and pepper and pour all on the dough. Cook in the oven for 40 minutes.

Before serving, pour some Balsamic Vinegar of Modena “dal 1891” on the baked salty cake.

Polenta sticks with Gorgonzola cream and Pearls with Balsamico

frencIngredients

Yellow polenta

100 g of Gorgonzola cheese

1 table spoon of whipped cream

Oil for frying

Pearls  with Balsamic Vinegar of Modena

 

Preparation

Cut in thick slices the polenta and proceed to form some sticks, subsequently dividing them into two or three pieces.

Heat well the oil and fry ten sticks of polenta for about 8-10 minutes up to form a gilded crust.

In the meantime prepare the cream of Gorgonzola cheese setting the cheese cut in small pieces in a small pot together with the whipped cream and cook them with low fire keeping on mixing.

With a perforated ladle pick up the ready canes and set them on absorbent paper.

Finally serve accompanying them with the cream of gorgonzola and garnish with the Pearls with Balsamic Vinegar.

 

Halloween recipe: Pumpkin pâté with Balsamic Pearls


pumpkin pearlIngredients

250 g of pumpkin cooked in oven

50 g of butter

Salt

Dried marjoram, sage, and  rosemary

“del Duca ” Pearls with Balsamic Vinegar of Modena

 

Preparation
Sift the pulp of pumpkin with butter, salt, and the other spices or mix them with minipimer.

Pour the cream into a mold closed by a piece of wrap and leave in the refrigerator for a night.
Serve it garnishing with “del Duca” Pearls!

Mousse cappuccino with mascarpone, rich chocolate biscuit with a soul of Aceto Balsamico di Modena PGI

From the book “Balsamic School – Recipes from the Culinary Competition”

 

cappuc

For the flourless biscuit

125g granulated sugar

120ml egg white

80ml egg yolk

70g cocoa powder

 

For the mascarpone

200g mascarpone

50g Italian style meringue

50ml whipped cream

 

For the Italian meringue

170g granulated sugar

105ml egg white

62g granulated sugar

62ml water

20g glucose

 

Read the rest of this entry »

Green chicory and orange salad with Balsamico

Immagine1

Ingredients

2 oranges

1 bunch of green chicory

Extra-Virgin Olive Oil ‘La Bottega di Adriano Grosoli  dal 1891’

Balsamic Vinegar of Modena ‘Solo Modena’

Salt

Pepper

 

Preparation

Wash very well the oranges and cut them into thin slices. Wash the green chicory, eliminate a part of the stems, and soak them in water with ice and lemon in order to eliminate the bitterness, then dry them with a dishcloth.

Prepare the slices of orange on the bottom of a plain dish, put above the green chicory and other slices of orange, a pinch of salt and a scratching of pepper.
Season with a thread of Balsamic Vinegar of Modena ‘Solo Modena’ and Extra-Virgin Olive Oil ‘La Bottega di Adriano Grosoli dal 1891’.