‘Recipes’

Breaded shrimps with Balsamic Vinegar of Modena “dal 1891” Aged and “del Duca” Pearls

Ingredients

Shrimps
Eggs
Bread crumbs
Salt
Pepper
Sunflower oil
Mixed green salad
Lime
Balsamic Vinegar of Modena “since 1891” Aged
“del Duca” Pearls

 

Preparation

Shell and wash the shrimps. Beat the eggs in a bowl, adding salt and pepper to taste. Pass the shrimps in beaten eggs and bread them with bread crumbs. Heat the sunflower oil in a pan, and when it is boiling, fry the shrimps by turning them several times until golden on both sides. Arrange the shrimps on absorbing paper to dry excess oil and serve them together with the mixed green salad. Garnish with Balsamic Vinegar of Modena “since 1891” Aged and some “del Duca” Pearls used as decoration.
A simple and tasty idea for an excellent aperitif with friends.

Fruit salad with Traditional Balsamic Vinegar of Modena

Ingredients

Oranges
Apples
Peaches
Grapes
Sugar
Lemon
Traditional Balsamic Vinegar of Modena Extra-old

 

Preparation

Wash the apples and the peaches, and cut them into pieces. Peel the oranges and slice them. Add the grape berries. Squeeze the lemon over the fruit salad and add a tablespoon of sugar. Let it rest for an hour and serve it, garnishing with Traditional Balsamic Vinegar of Modena Extra-old.
A balsamic nectar that will give a unique touch to your dish!

Crêpes with Onions, Red Radicchio and Balsamic Vinegar of Modena “since 1891” aged

Ingredients

1 egg
150 g milk
20 g butter
1 pinch of salt
80 g flour “00”
Tropea onions
Extra Virgin Olive Oil
3 cloves of garlic
Red radicchio
Balsamic Vinegar of Modena “since 1891” aged

 

Preparation

Whisk an egg, add milk, butter and a pinch of salt. Sift the flour stirring constantly. Pull the dough with energy until smooth and homogeneous. Let it rest for half an hour.
Slice the onions and fry them with a little olive oil and three cloves of garlic. Add a tablespoon of Balsamic and continue to cook. Julienne the radicchio and add it to the onion. Cook for 15 minutes. Add salt and remove from fire. Prepare the crêpes in a nonstick pan and fill them with onions and radicchio. Smear them with melted butter and bake them at 200° C for 10 minutes. Take them out of the oven and garnish with a few drops of Balsamic Vinegar of Modena “since 1891” aged. A French dish with a touch of Italian taste!

Italian Aperitivo – Bruschetta with Balsamic Vinegar of Modena

 

Ingredients

Baguette bread
Tomatoes
Extra Virgin Olive Oil
Fresh basil
Italian Coppa (pork cold cut)
Dried tomatoes
Walnuts
Pears
Fresh mint
Brie cheese
Figs
Pecorino cheese
Balsamic Vinegar of Modena “Pandora”

 

Preparation

Slice the baguette and heat the slices in the oven for a few minutes. Prepare four types of bruschetta:
Bruschetta 1: Mix the diced tomatoes with chopped fresh basil and place them on a slice of bread. Season with Extra Virgin Olive Oil and Balsamic Vinegar of Modena “Pandora”.
Bruschetta 2: Place a couple of dried tomatoes and a piece of coppa on a slice of bread. Garnish with Balsamic Vinegar of Modena “Pandora”.
Bruschetta 3: Melt a small piece of brie cheese on a hot slice of bread. Place three thin slices of pears and a couple of crushed walnuts. Decorate with a leaf of fresh mint.
Bruschetta 4: Place a couple of small pieces of pecorino cheese on a hot slice of bread and bake it for a few minutes until cheese melts. Add two garlic cloves and garnish with Balsamic Vinegar of Modena “Pandora” and a leaf of fresh basil.

Taste the bruschettas with a glass of good Lambrusco, for a great aperitivo with friends!

 

Salad with roast turkey and aged Balsamic Vinegar of Modena “since 1891”

Ingredients

Fresh lettuce
Tomatoes
Sliced roasted turkey breast
Dry white wine
Rosemary
Salt
Pepper
Extra Virgin Olive Oil
Aged Balsamic Vinegar of Modena “since 1891”

 

Preparation

Wash the lettuce and put it on a plate. Wash and dice the tomatoes and put them together with the lettuce. Prepare the roast by searing the turkey breast in a pot, seasoning with salt, pepper, and rosemary, and simmering with dry white wine. Let the meat rest, cut it into pieces, and serve the roasted turkey by putting some slices on the top of the salad. Dress with Extra Virgin Olive Oil and aged Balsamic Vinegar of Modena “since 1891”.
A delight for your palates!

Salad with arugula, nuts, strawberries, and Balsamic Vinegar of Modena – Single Servings

For a fresh and quick lunch, dress your salad with the Duke’s Balsamic Vinegar of Modena contained in practical single servings.

 

Ingredients

Fresh arugula
Nuts
Strawberries
Salt
Extra Virgin Olive Oil
Duke’s Balsamic Vinegar of Modena

 

Preparation

Wash the arugula and the strawberries, cut them into small pieces and put the two ingredients in a dish. Add the nuts, and dress with salt, Extra Virgin Olive Oil, and Duke’s Balsamic Vinegar of Modena, available also in practical single servings.

Falafel with yoghurt and Aged Balsamic Vinegar of Modena Anfora Cara sauce

Ingredients

Yoghurt and Balsamic Vinegar sauce
Natural yoghurt
Extra Virgin Olive Oil
Aged Balsamic Vinegar of Modena
Freshly squeezed lemon juice
Dijon mustard
Honey
Freshly ground black pepper
Sea salt

 

Falafel

Chickpeas
Onion
Garlic
Cilantro
Parsley
Salt
Black pepper
Peanut oil

 

Preparation

Grind together chickpeas, onion, garlic, cilantro, salt, and pepper, until blended. Add the chopped parsley. Mix the ingredients and leave the dough to stand in the fridge for at least an hour. Form the chickpea mixture into small balls and fry them in peanut oil until golden brown. Serve with the yoghurt and Balsamic Vinegar sauce, and taste this mix of flavors that will delight everyone’s palate!

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

 

 

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Halloween recipe: pumpkin ice cream with Balsamico

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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)

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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

 

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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.

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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

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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

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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”

 

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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

 

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