acetaia-brands-recipes-with-balsamic-vinegar-of-modena-first-courses-tortelloni

Pumpkin tortelloni

First courses

acetaia-brands-recipes-with-balsamic-vinegar-of-modena-first-courses-tortelloni

Pumpkin tortelloni

INGREDIENTS:

1.2 kg of Mantuan pumpkin
150 grams of macaroons
150 grams of Parmigiano Reggiano
the peel of half a lemon
a handful of breadcrumbs (the bare minimum to give consistency to the dough)
a nice sprinkle of nutmeg
salt and pepper
for the batter:
400 grams of flour 00
4 eggs and 1 yolk
25 grams of extra virgin olive oil
to season:
50 grams of butter
a few leaves of sage
a few tablespoons of traditional balsamic vinegar of Modena PDO Extravecchio
flakes of parmesan

PREPARATION:

Let’s start with the dough for the filling. Wash the pumpkin and cut it into 4 pieces, see how it is more convenient for you to cut it. I advise not to cut pieces that are too small, so as not to have many surfaces with the crust on them, after baking.
Bake in a hot oven at about 160 ° for 40/50 minutes. Do the test with a fork, the pumpkin must be pulped.
When the pumpkin is cold, separate the pulp from the peel and pass it through the vegetable mill. Add the crumbled macaroons, the parmesan cheese, a little grated bread, a pinch of salt and nutmeg. Mix well and leave to rest for a few hours in a covered container in the refrigerator.
Roll out the dough very thin, about 5 mm thick. Cut into squares of about 5 cm per side. Fill the squares with the pumpkin filling and fold into tortelli. Place them on your floured cutting board. For the dressing, melt 50 grams of butter until it takes on a nice nutty color and flavor it with a few sage leaves. Cook the pumpkin tortelli for 5-6 minutes in plenty of salted water, drain, season with the melted butter and the sage leaves. Try not to burn the leaves, but to make them a little crunchy. Finally, decorate your dish with a few sprinkles of traditional Modena balsamic vinegar and flakes of Parmesan cheese

Recommended pairing

For this preparation we recommend our Traditional Balsamic Vinegar of Modena PDO Extravecchio

Discover the product
Acetaia Marchi - Aceto Balsamico Tradizionale di Modena D.O.P. Extravecchio – Confezione Consorzio

acetaia-brands-recipes-with-balsamic-vinegar-of-modena-first-courses-spaghetti-of-zucchini

Spaghetti with zucchini and carrots

First courses

acetaia-brands-recipes-with-balsamic-vinegar-of-modena-first-courses-spaghetti-of-zucchini

Spaghetti with zucchini and carrots

INGREDIENTS:

4 SMALL ZUCCHINI
4 CARROTS
EXTRA VIRGIN OLIVE OIL
LITTLE WATER
SALT AND PEPPER TO TASTE
1 clove of garlic.

PREPARATION:

Choose fresh zucchini, free from imperfections and very firm.
First wash them well with cold water and rinse them several times.
With a sharp knife carefully remove the two ends.
Now take the special tool to obtain the spaghetti and introduce them, one at a time, inside by making circular movements pressing downwards.
You will have to proceed exactly the same with the peeled carrots
Gradually collect the spaghetti in a colander placed on a deep plate.
Once this operation is finished, proceed with cooking them.
Peel the garlic clove and set it aside.
Pour a drizzle of olive oil into a pan and heat it well on a stove over medium heat.
Once hot, add the garlic clove and brown on all sides.
Now add the zucchini and carrot spaghetti and let them go for about 4-5 minutes on medium heat: they will release their water.
At the end of cooking, season with salt and pepper.
Mix well and serve the spaghetti hot with a drizzle of Traditional Balsamic Vinegar of Modena PDO Extravecchio and two sheets of red radicchio for decoration.

Recommended pairing

For this preparation we recommend our Traditional Balsamic Vinegar of Modena PDO Extravecchio

Discover the product
Acetaia Marchi - Aceto Balsamico Tradizionale di Modena D.O.P. Extravecchio – Confezione Consorzio

acetaia-brands-recipes-with-balsamic-vinegar-of-modena-first-courses-tagliatelle

Tagliatelle with bacon, pioppini and balsamic vinegar

First courses

acetaia-brands-recipes-with-balsamic-vinegar-of-modena-first-courses-tagliatelle

Tagliatelle with bacon, pioppini and balsamic vinegar

INGREDIENTI:

100 g of diced smoked bacon
2 tablespoons of MARCHI extra virgin olive oil
2 cloves of garlic
1 pack of pioppini mushrooms
Freshly ground black pepper
salt
320 g of pasta
Balsamic vinegar of Modena IGP GOLD seal MARCHI

PREPARATION:

Detach the mushroom heads from the stem, rinse them and pat them lightly with a clean cloth;
In a pan, brown the garlic with two tablespoons of MARCHI extra virgin olive oil;
Add the pancetta to the pan and mix until it takes on color;
Add the heads of the pioppini, a grind of pepper, taste to adjust the salt;
Turn off the heat and cover to keep warm;
Cook the pasta in abundant salted water and, just before draining it, add a ladle of cooking water to the saucepan, then turn on the heat.
Skip the drained pasta over high heat in the sauce pan for a few moments, turning frequently.
Serve immediately on the plate with a drizzle of Balsamic Vinegar of Modena ORO MARCHI seal.

Recommended pairing

For this preparation we recommend our Balsamic vinegar of Modena ORO MARCHI seal.

Discover the product
sigillo-oro-balsamic-vinegar-of-modena-i-g-p

acetaia-brands-recipes-with-balsamic-vinegar-of-modena-first-courses-pumpkin

Pumpkin cream with parmesan cream and drops of balsamic vinegar

First courses

acetaia-brands-recipes-with-balsamic-vinegar-of-modena-first-courses-pumpkin

Pumpkin cream with parmesan cream and drops of balsamic vinegar

INGREDIENTS:

1/2 Mantuan pumpkin (already cleaned and cut into cubes);
1/2 onion cut into cubes;
1 potato cut into cubes;
1.5 liters of vegetable broth;
1 tablespoon of Balsamic Vinegar MARCHI Aged Silver
1 pinch of salt
1 pinch of black pepper
1 sprig of fresh thyme
1 drizzle Extra virgin olive oil MARCHI
Parmesan cream

PREPARATION:

Brown the diced onion in a pan with MARCHI extra virgin olive oil.
Add the diced pumpkin, potatoes, cook until the vegetables soften, adding the broth slowly.
When the vegetables are soft, blend the mixture with an immersion mixer until it becomes a cream. Season with salt and pepper.
At this point, pour the pumpkin cream onto the plates and decorate by adding a spoonful of Parmesan cream, MARCHI Silver Aged Balsamic Vinegar and a few leaves of fresh thyme.

Recommended pairing

For this preparation we recommend Balsamic Vinegar MARCHI Aged Silver

Discover the product
balsamic-vinegar-of-modena-i-g-p-invecchiato-argento

vinegar-marchi-recipe-balsamic-vinegar gnocchi

Gnocchi with parmesan cream

First courses

vinegar-marchi-recipe-balsamic-vinegar gnocchi

Gnocchi with parmesan cream

Gnocchi with Parmesan cream is an amazing, tasty and hearty recipe. To make the dish even better, there is the Balsamic Condiment. This ingredient can add value and enhance this recipe. The dish is the ideal choice for special occasions and whenever you want to impress your guests.

INGREDIENTS:

FOR THE GNOCCHI:
250 g potatoes (preferably red)
75 g of 00 flour
1 egg
Salt to taste

FOR THE CREAM:
50 g Parmesan cheese
30 g potatoes
50 ml milk
25 g butter
A pinch of nutmeg
Balsamic Condiment

PREPARATION:

Wash the potatoes and, still in their skins, put them in a pot with salted water and let them boil. At the end of boiling, still hot, peel them, mash them and put them on a floured work surface. Add a pinch of salt and the flour, and knead until the mixture is firm but soft.

Then add the egg and continue to knead until no lumps are left and the dough is compact. Divide the dough into 3 cm high strips and cut the gnocchi, placing them on a floured tray. To create the lines on the gnocchi, simply slide them onto the fork and press lightly. Let the gnocchi rest for 20 minutes and then cook them in a large pot of salted water.

In the meantime prepare the Parmesan cream: melt the butter in a small saucepan over low heat and add the milk, the mashed potatoes and the Parmesan. Towards the end of cooking, add a pinch of nutmeg. Finally, blend everything together. Drain the gnocchi when they rise to the surface and add them to the cream cheese. Serve and pour in the Balsamic Dressing. Finish with a sprinkling of Parmesan cheese.

Recommended pairing

For these gnocchi we recommend our Balsamic Condiment “La Riserva 8”, with its velvety flavour.

Discover the product
balsamic vinegar dressing-40ml-8

vinegar-marchi-recipe-balsamic-vinegar lasagne

Lasagne light

First courses

vinegar-marchi-recipe-balsamic-vinegar lasagne

Lasagne light

Lasagne is always popular, even in light versions. This recipe features rocket as the main ingredient, accompanied by goat’s milk ricotta, Parmesan cheese, walnuts and balsamic dressing. This combination of ingredients makes for a unique first course.

INGREDIENTS:

4 sheets of lasagne pasta
100 g rocket
80 g of goat’s cheese
20 g of Parmesan cheese
20 g of walnuts
Balsamic Dressing

PREPARATION:

To prepare the light lasagne with Balsamic Dressing, start by combining the Parmesan with the ricotta. Blanch the lasagne pasta and cut two strips from each sheet. Assemble the lasagne with a layer of pasta, a layer of ricotta and Parmesan, the rocket and finally the walnuts. The walnuts can also be blended and added to the cheese. The important thing is to keep some aside for decoration of the final layer. Finish by pouring the Balsamic Dressing on top.

Recommended pairing

For this lasagne we recommend our Balsamic Condiment “La Riserva 15”, which is suitable for creams.

Discover the product
condimento-balsamico-la-riserva-100ml-15

vinegar-marchi-recipe-balsamic-vinegar-shells

Shells with pears and cheese

First courses

vinegar-marchi-recipe-balsamic-vinegar-shells

Shells with pears and cheese

Another of the best Balsamic Condiment recipes is undoubtedly conchiglie with pears and cheese. This delicious gourmet dish is ideal for those looking for a special dish that is also easy to prepare. In this case, it is the Balsamic Condiment that gives that added value to the menu: combined with pears and cheese, it will be perfect.

INGREDIENTS:

100 g Conchiglie
2 hard-boiled pears
20 g of Parmesan cheese
80 g of cow’s ricotta
2 tablespoons of wildflower honey
2 spoons of sugar
Balsamic Condiment

PREPARATION:

To prepare the shells with pears and cheese, peel the pears, remove the core and cut them into cubes. Put them in a bowl with Balsamic Condiment sugar to caramelize everything. Then mix together the pears, grated Parmesan, ricotta and honey. Cook the shells in salted water and, when they are ready, remove them from the water. With the help of a teaspoon, fill them one by one with the pear and cheese cream. Place them on a serving plate and pour the Balsamic Condiment over them.

Recommended pairing

For this first course we recommend our ‘Prezioso 9’ balsamic dressing, fresh and sweet and sour.

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acetaia-marchi-traditional-balsamic-vinegar-of-modena-prezioso

vinegar-marchi-recipe-balsamic vinegar-risotto

Risotto with Balsamic Vinegar of Modena P.G.I.

First courses

vinegar-marchi-recipe-balsamic vinegar-risotto

Risotto with Balsamic Vinegar of Modena P.G.I.

Risotto with Balsamic Vinegar of ModenaP.G.I. is a very popular recipe in our area. It has a delicate yet addictive flavour. It can be prepared in a short time and with a few genuine ingredients. When it comes to risotto, Balsamic Vinegar of Modena P.G.I.. can make a real difference, providing that extra touch of flavour that few foods can give.

INGREDIENTS:

250 g Carnaroli rice
Half a Tropea onion
50 g of butter
50 g of Parmesan cheese
Balsamic Vinegar of Modena PGI
Vegetable broth
salt, pepper to taste

PREPARATION:

To prepare the risotto with Balsamic Vinegar of Modena I.G.P., put the butter and onion in a saucepan and let them fry on a low flame. Add the rice and let it toast for a couple of minutes. Add a couple of ladles of very hot vegetable stock and continue cooking, adding a new ladle of stock when the previous one has been absorbed. Season the risotto with salt and pepper and, when the heat is off, add the Parmesan cheese. Keep stirring for a couple of minutes and distribute on plates. Decorate the plate with a drizzle of Balsamic Vinegar from Modena I.G.P. and a few shavings of Parmigiano.

Recommended pairing

We recommend using our Gold Balsamic Vinegar of Modena P.G.I., which is harmonious and of excellent density.

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balsamic vinegar-of-modena P.G.I.-gold -sigillo

vinegar-marchi-recipe-balsamic vinegar crescents

Pumpkin Mezzelune with Cream of Balsamic Condiment

First courses

vinegar-marchi-recipe-balsamic vinegar crescents

Pumpkin Mezzelune with Cream of Balsamic Condiment

A dish of pumpkin mezzelune with balsamic dressing is the ideal choice for those who want to bring to the table a menu that will impress. The sweetness of the pumpkin creates a fantastic contrast with the balsamic dressing, making this pasta dish really tasty. The combination of ingredients makes it possible to bring to the table a tasty and at the same time genuine dish.

INGREDIENTS:

FOR THE PASTA:
200 g flour
2 medium eggs
A pinch of salt

FOR THE FILLING:
50 g macaroons
300 g pumpkin pulp
Salt to taste
50 g of Parmesan cheese

FOR THE CREAM:
3 tablespoons of Balsamic Condiment
50 g butter
2 tablespoons honey

PREPARATION:

First wash the pumpkin, dry it, cut it into slices, remove the seeds and peel it. Then wrap the pumpkin slices in foil and bake them in the oven at 180° for about an hour. When the pumpkin is tender, remove it from the oven and let it cool to room temperature, then pass it with a vegetable mill or blend it with a mixer.

At this point add the crushed amaretti biscuits and mix with a wooden spoon. Add the grated Parmigiano Reggiano and a pinch of salt. Stir everything to mix well the ingredients and let the filling rest for at least an hour.

To prepare the delicious pumpkin crescent rolls with cream and balsamic dressing, mix the flour with the eggs and a pinch of salt. Roll out a thin sheet of pastry and cut out circles with a glass or pasta cup. Spoon the filling into one half of the circle and cover with the other half, closing the edges with your hands. Let them rest on a floured surface, moving them every now and then so that they don’t stick. Boil the crescent rolls in a pot of salted water, turning occasionally.

In the meantime, prepare the cream of Balsamic Condiment: melt the butter in a saucepan over low heat and add the honey. Only at the end of cooking add the Balsamic Condiment. Place 4 or 5 crescents on a plate and cover them with the balsamic cream. Serve and enjoy.

Recommended pairing

For this preparation we recommend our extremely pleasant and intense Balsamic Dressing “Il Pregiato 12”.

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balsamic seasoning-12