INGREDIENTS:

6 small carrots cut lengthwise
8 small zucchini with flowers (preferably)
10 cherry tomatoes
4 fresh scallops
Extra virgin olive oil Marchi
salt
4 tablespoons of MARCHI “Delicato” balsamic dressing
pepper

PREPARATION:

wash and dry the vegetables
cut them lengthwise and place them in a baking tray lined with parchment paper
create a vinaigrette with oil, MARCHI’s “Delicate” balsamic DRESSING, salt and pepper.
Brush the vegetables
Bake in the oven at 180 degrees for 25/30 minutes
Sear the scallops with a drizzle of oil, salt and pepper to taste
Serve garnished with a side dish of glazed vegetables

INGREDIENTS:

3 very fresh prawns
10 Cherry tomatoes of different colors: yellow, red, black, green
1/2 Avocado
1/2 Mango
1 Lime
5 tablespoons of MARCHI organic white balsamic dressing
salt
A drizzle of extra virgin olive oil MARCHI
A sprig of Chives

PREPARATION:

Clean the prawns and blanch them for two or three seconds in lightly salted water
Cut the cherry tomatoes into small cubes, the avocado, the mango;
Prepare the dressing with lime juice, oil, salt and the MARCHI organic white balsamic dressing;
Serve and pour the sauce over the prawns with chopped chives;

INGREDIENTS:

4 eggs
Grated Parmigiano Reggiano
Onions in vinegar
Chives
Salt and Pepper To Taste.
Balsamic Vinegar of Modena PGI

PREPARATION:

First, cut the onions into chunks. Then beat the eggs with the Parmesan, the onions, salt and pepper.
In a non-stick pan, add some of the mixture to create thin layers of omelette. Then let it cool and roll it up with aluminum foil. Cut the rolls into slices.
Decorate with chives and a few drops of Balsamic Vinegar of Modena PGI

INGREDIENTS:

1 slice of pork
1 head of red radicchio
2-3 slices of speck
1 teaspoon of Parmesan cheese
Cream with Balsamic Vinegar of Modena PGI

PREPARATION:

To prepare the pork rump with radicchio and Crema all’Aceto Balsamico di Modena I.G.P., roll out the slice of pork and compose the rump by layering the radicchio, the Parmigiano and the speck. Wrap the slice of pork like a walker. Bake at 180 degrees for 25-30 minutes. Serve and add the Balsamic Vinegar Cream of Modena I.G.P.

INGREDIENTS:

Half a red pepper
Half a yellow pepper
Half a green pepper
100 g pork fillet
150 g Borettane onions
Salt
Pepper
Olive oil
Balsamic Dressing

PREPARATION:

To prepare the skewers of fillet steak and vegetables with Balsamic Condiment, wash the peppers, remove the seeds inside and cut them into chunks. Cut the fillet into pieces slightly larger than the peppers. Place the spring onions in a cup with the Balsamic Dressing and allow to soak in. Assemble the skewers as desired, alternating a piece of pepper, a piece of fillet and a spring onion. Cook preferably on the grill or on a griddle. Season the skewers with salt, pepper, extra virgin olive oil and balsamic dressing to taste.

INGREDIENTS:

4 pork escalopes
1 red onion
Salt
Pepper
Balsamic Dressing

PREPARATION:

To prepare the “uccelletti al Condimento Balsamico”, cut the onion into thin strips and cook it on a hot plate until wilted. Add salt, pepper and a few drops of Balsamic Dressing. Heat the escalopes on the same griddle. About halfway through cooking, put the onion on the escalopes and roll them up. Continue over the heat until cooked through. Serve and finish with a drizzle of Balsamic Dressing.

INGREDIENTS:

400 g duck breast
One tablespoon of Extra Virgin Olive Oil
One tablespoon of Balsamic Vinegar of Modena PGI
1 garlic clove
1 sprig of rosemary
Salt
Pepper

FOR THE SAUCE:
2 tablespoons of Extra Virgin Olive Oil
2 tablespoons of Balsamic Condiment
1 garlic clove
Salt
1 medium onion

PREPARATION:

To prepare the duck breast with Balsamic Vinegar of Modena I.G.P., wash the meat and make chequered incisions in the skin, so that the fat melts during cooking. Brown the duck breast in a pan with a little extra virgin olive oil, add the garlic, onion and rosemary. Add salt and pepper and cook for another 20 minutes. Add the Balsamic Vinegar of Modena I.G.P. and cook for another 20 minutes. For the sauce, combine all the ingredients in a bowl and mix until creamy. Cut the duck breast into thin slices, dress with the sauce and serve.

INGREDIENTS:

500 g beef
30 g of Parmesan cheese flakes
3 tablespoons of extra virgin olive oil
A bunch of rocket
Salt
Balsamic Condiment

PREPARATION:

To prepare tagliata di manzo con Condimento Balsamico, first rub the meat with salt. Then brown it 2 minutes per side on a very hot pan over a high flame. Immediately cut the meat into thin slices and place them on a baking sheet trying not to overlap too much. Bake the tray for 4-6 minutes, or just 2 minutes if you want the meat rare. Remove the meat from the oven and arrange on a plate, decorating as desired with rocket, Parmesan cheese, balsamic vinegar, salt and extra virgin olive oil.

INGREDIENTS:

Half a kg of prawns
1 clove of garlic, minced
Parsley to taste
Balsamic Dressing
Olive oil
Salt

PREPARATION:

Wash the prawns in cold water, then put them in a pan with the extra virgin olive oil, salt, pepper and garlic and fry for a few minutes. Deglaze with the balsamic vinegar and, when it has evaporated, add the chopped fresh parsley. Arrange the prawns in balsamic vinegar on the plate and, if you wish, add a drizzle of Extra Virgin Olive Oil and more Balsamic Dressing.