Bruschetta with Confit Cherry Tomatoes and Balsamic Vinegar
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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
Puff pastry rectangles stuffed with vegetables
Starters
Puff pastry rectangles stuffed with vegetables
INGREDIENTS:
Puff pastry
1 bell pepper
1 asparagus
1 courgette
Half aubergine
salt
Balsamic vinegar of Modena PGI
PREPARATION:
Wash the vegetables, cut them into thick slices and grill them. When grilled, cut it into chunks and season with oil, salt and balsamic vinegar.
Cut the puff pastry into rectangles of 7cm x 5cm and with a spoon arrange the vegetables on a part of the dough. Overlap the second layer of pasta, close the bag well and pinch the edges with a fork.
Bake at 180 degrees for 15-20 minutes.
Arrange the rectangles on a plate and decorate with vegetables.
Recommended pairing
For this appetizer we recommend a Balsamic Vinegar of Modena Silver seal, sweet and sour but balanced.
Raw Ham with Parmesan
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Raw ham with parmesan
INGREDIENTS:
Parma ham
A spoonful of Balsamic Vinegar of Modena PGI
A tablespoon of extra virgin olive oil
salt
120gr of rocket
Parmesan cheese in flakes
PREPARATION:
To prepare the dressing, place the balsamic vinegar, olive oil and salt in a bowl. Mix everything well until you get a homogeneous mixture.
Add the previously washed rocket to the bowl of oil, salt and vinegar and mix it with your hands until it is impregnated with seasoning.
Serve the rocket, add the parmesan flakes and the raw ham.
Recommended pairing
We recommend tasting this Emilian goodness with warm croutons.
For this dish we recommend using a Balsamic Vinegar of Modena Aged Gold, full-bodied but delicate.
Tradition from Modena
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Tradition from Modena
This traditional Modena recipe is very simple and quick to prepare. It involves the combination of two tasty, high quality foods: Parmigiano Reggiano and Traditional Balsamic Vinegar of Modena P.D.O. This is the ideal combination for those who love to bring the culinary tradition of our territory to the table.
INGREDIENTS:
Shavings of Parmigiano Reggiano matured for 24 months
A few drops of Extravecchio Traditional Balsamic Vinegar of Modena DOP
PREPARATION
To bring the Modenese tradition to the table, all you have to do is equip yourself with our precious Traditional Balsamic Vinegar of Modena D.O.P. Extravecchio. Then you can use it to enhance the flavour of the flakes of Parmigiano Reggiano aged 24 months. In this dish, simple but rich in flavour, the two elements come together in an intense embrace and release an indescribable taste on the palate, the fruit of two Italian excellences.
Recommended pairing
For this appetizer we recommend our Traditional Balsamic Vinegar of Modena P.O.D. Extravecchio
Fresh Salad
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Fresh Salad
A fresh salad is just what you need in any season. It enhances every meal with a good amount of vitamins and minerals, and gives us energy without putting aside the goodness. We recommend a recipe that is simple, wholesome and quick to prepare. Thanks to Balsamic Vinegar of Modena P.G.I. it will always be simple, but even more delicious.
INGREDIENTS:
1 apple
1 pear
2 celery
Balsamic Vinegar of Modena PGI
PREPARATION:
Wash the fruit and vegetables and cut them into chunks. Serve and drizzle with Balsamic Vinegar of Modena I.G.P. You can use the celery stalk to decorate. This salad can also be made with other fruits such as strawberries, kiwis, peaches, apricots and melon. In any case, the balsamic vinegar will give that extra touch of flavour that is always appreciated.
Recommended pairing
For this starter we recommend our natural, sweet and sour Balsamic Vinegar of Modena P.G.I. Bio.
Grilled vegetables with Balsamic Vinegar of Modena P.G.I.
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Grilled vegetables with Balsamic Vinegar of Modena P.G.I.
Grilled vegetables make a great starter, but also a perfect side dish. They are nutritious, rich in fibre, vitamins and minerals, and are also very tasty. Thanks to Balsamic Vinegar of Modena P.G.I. they can be even tastier. This condiment can add value to a dish, enhancing the flavour without sacrificing simplicity.
INGREDIENTS:
1 courgette
1 red pepper
1 yellow pepper
1 aubergine
Balsamic Vinegar of Modena PGI
Extra virgin olive oil
Salt
Pepper
PREPARATION:
To prepare grilled vegetables with Balsamic Vinegar of Modena I.G.P., wash the vegetables and cut them into fairly thick strips. Grill them on a grill or a hotplate. Serve on a serving dish and pour the Balsamic Vinegar of Modena I.G.P. in a drizzle. Dress the vegetables with extra virgin olive oil, salt and pepper. In addition to the above vegetables, you can choose other types such as mushrooms, onions and carrots.
Recommended pairing
Asparagus, bacon and Balsamic Vinegar of Modena P.G.I.
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Asparagus, bacon and Balsamic Vinegar of Modena P.G.I.
INGREDIENTS:
4 asparagus
8 slices of speck
Granules of dried fruits
Olive oil
Salt
Balsamic Vinegar of Modena PGI
PREPARATION:
To prepare a good dish of asparagus, speck and Balsamic Vinegar of Modena I.G.P., remove the hard part of the asparagus, wash them and blanch them in lightly salted water for 3-4 minutes. Roll two slices of speck around each asparagus and place the rolls on a hot plate to make the speck crispy. Arrange the asparagus and speck roulades on a serving plate, add the Balsamic Vinegar of Modena I.G.P., a drizzle of Extra Virgin Olive Oil and the dried fruits grains.
Recommended pairing
Combining asparagus, bacon and Balsamic Vinegar of ModenaP.G.I. is definitely a good idea. It allows us to bring to the table all the flavour of three ingredients that are so different from each other, but still able to create a perfect combination. This dish is ideal for those who want to enhance their menu and make a good impression. The balsamic vinegar is the added value that should not be underestimated.
Little onions with Balsamic Vinegar of Modena P.G.I.
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Little onions with Balsamic Vinegar of Modena P.G.I.
How about a tasty starter of spring onions with Balsamic Vinegar of Modena P.G.I.? These delicacies can also be served as a side dish, perhaps alongside a portion of white meat. By choosing Balsamic Vinegar of Modena I.G.P., you can quickly prepare a perfect dish for any aperitif or dinner with family and friends.
INGREDIENTS:
450 g of small Borettane onions
1 tablespoon of extra virgin olive oil
Salt to taste
Half a glass of Balsamic Vinegar of Modena PGI
2 spoons of sugar
PREPARATION:
Peel and wash the spring onions. Pour the Balsamic Vinegar of Modena I.G.P. and sugar into a frying pan and melt until smooth. In another pan fry the spring onions with oil and salt. Add the spring onions to the mixture and cook over a low heat for 15 minutes. Serve the spring onions with Balsamic Vinegar of Modena I.G.P. warm.
Recommended pairing
For the spring onions with balsamic vinegar we recommend our Balsamic Vinegar of Modena P.G.I. Bronze Seal, with its characteristic sweet and sour taste.
Courgette pie with Balsamic Vinegar of Modena P.G.I.
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Courgette pie with Balsamic Vinegar of Modena I.G.P.
Courgette pie with Balsamic Vinegar of Modena P.G.I. is a dish that offers a mix of excellent flavours. It is nutritious and filling, making it an ideal appetizer for special occasions. If prepared in larger portions, it can also become a delicious main course. The important thing is to choose the right balsamic vinegar!
INGREDIENTS:
3 Zucchine
4 Eggs
1 tablespoon Parmesan cheese
1 garlic clove
Extra virgin olive oil
Salt
Parsley
Balsamic Vinegar of Modena PGI
PREPARATION:
To prepare the courgette pie with Balsamic Vinegar of Modena I.G.P., start by washing and slicing the courgettes. Cook them in a frying pan with a clove of garlic and a little oil. When the courgettes are cooked, leave them to cool and then blend them in a mixer or blender, adding the eggs, Parmesan cheese, salt and pepper.
Pour the creamy mixture into some moulds and bake at 180° for about 15 minutes. When cooked, arrange the courgette pie on a serving plate and glaze with Balsamic Vinegar of Modena I.G.P.
Recommended pairing
For this preparation, we recommend a Platinum Seal Balsamic Vinegar of Modena PGI, which is especially suitable on vegetables.
