Pears in red wine and balsamic vinegar
Desserts
Pears in red wine and balsamic vinegar
INGREDIENTS:
350ml red wine
100ml water
50ml balsamic vinegar
130g sugar
4 pears
PREPARATION:
Peel the pears and cut them in half. Pour the red wine, sugar and balsamic vinegar into a saucepan with high sides and bring to a boil. Lower the heat and dip the pears in the wine and cook for about 15 minutes over low heat until softened. Remove the pot from the heat and let the pears cool in the wine then remove them with a slotted spoon and cook the liquid until a thick syrup is obtained. Serve accompanied with the sauce.
Cheesecake with organic figs and vinegar sweet and sour sauce
Desserts
Cheesecake with organic figs and vinegar sweet and sour sauce
INGREDIENTS:
for the base
300 gr of powdered biscuits
100 gr. of melted butter
For the filling
150 gr. of mascarpone cheese at room temperature
150 gr. of white Greek yogurt at room temperature
300 gr. fresh cream
120 gr. caster sugar
1 teaspoon of vanilla extract
60 gr. of milk
6 gr. of gelatin in sheets
Organic sweet and sour sauce “figs and vinegar” Marchi
PREPARATION:
Prepare a mold of 24 cm in diameter lined with parchment paper.
Mix the melted butter with the biscuit powder
Refrigerate for at least 30 minutes.
Soak the gelatine in cold water
Mix the yogurt with the mascarpone.
Lightly whip the cream, leaving it soft
Over low heat, dissolve the gelatin in the milk with the sugar and vanilla extract.
Allow the milk to cool slightly and mix it with the cheeses.
Add the semi-whipped cream with gentle movements.
Pour the mixture into the mold and put it in the freezer for at least 2 and a half hours.
Remove the cake from the freezer, leave it at room temperature for 15 minutes, remove the cake from the mold and decorate with the organic sweet and sour sauce of “figs and vinegar”.
Recommended pairing
For this preparation we recommend our Marchi organic sweet and sour sauce “figs and vinegar”
Roasted vegetables glazed with balsamic vinegar and seared capa santa
Main courses
Roasted vegetables glazed with balsamic vinegar and seared capa santa
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
Recommended pairing
For this dish we recommend our MARCHI “Delicate” Balsamic Dressing
Fresh salad of prawns, cherry tomatoes, avocado and mango
Main courses
Fresh salad of prawns, cherry tomatoes, avocado and mango
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;
Recommended pairing
For this dish we recommend our MARCHI Organic White Balsamic Dressing
Omelette roll
Main courses
Omelette roll
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
Recommended pairing
For these omelette rolls we suggest a Balsamic Vinegar of Modena PGI Gold seal, full-bodied with high density.
Pumpkin tortelloni
First courses
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
Spaghetti with zucchini and carrots
First courses
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
Tagliatelle with bacon, pioppini and balsamic vinegar
First courses
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.
Pumpkin cream with parmesan cream and drops of balsamic vinegar
First courses
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
Bruschetta with Confit Cherry Tomatoes and Balsamic Vinegar
Starters
Bruschetta with Confit Cherry Tomatoes and Balsamic Vinegar
INGREDIENTS:
Cherry tomatoes 500 g
1 clove garlic
Sugar 25 g
MARCHI extra virgin olive oil
Dried oregano to taste
Salt up to taste
Black pepper to taste
Balsamic vinegar of Modena IGP Platinum Seal BRANDS
Bruschetta bread (to taste)
PREPARATION:
To prepare the Confit tomatoes, wash the tomatoes under running water;
Dry them with a cloth or kitchen paper;
Salt and pepper to taste;
At this point, prepare the chopped garlic and place it on top of each tomato
Add the sugar, a few drops of Balsamic Vinegar of Modena Sigillo Platino MARCHI, oregano and finally pour a drizzle of oil on each tomato.
Bake everything for about two hours in the oven, preheated to 140 °, until the water in the tomatoes has evaporated;
Toast the bread with a drizzle of oil in a pan;
Arrange the bread on a serving dish, place the cherry tomatoes on top and, if you like, add another drizzle of oil.
Recommended pairing
For this appetizer we recommend a Balsamic vinegar of Modena PGI Platinum MARCHI seal
