Digestive
At the end of every meal sip a liqueur glass of Cavedoni Traditional Balsamic Vinegar of Modena.
Ice cream with Balsamic Vinegar
Pour a teaspoonful of Cavedoni Traditional Balsamic Vinegar of Modena onto a good quality vanilla ice-cream and enjoy the extraordinary symphony of tastes.
Balsamic Macaroons
Peel 10 oz sweet almonds and leave to soak in hot water until tender. Toast them in a moderate oven for about ten minutes, then chop finely. Mix the almonds with 10 oz of superfine sugar, then stirring well add 2 tablespoons of Cavedoni Balsamic Vinegar of Modena. In a separate bowl beat egg whites […]
Caramelized Pears with Balsamic
Wash, peel and slice 4 ripe pears, (but not too ripe, you can also make this recipe using the same fruit in syrup). Place the pears in a non-stick skillet, sprinkle with 4 or 5 tablespoons of sugar and caramelize slightly on low heat. Towards the end of the caramelization, baste with a small glass […]
Spring Onions with Balsamic Vinegar
There are two methods of preparing the taste of spring onions (cipolline) with balsamic vinegar, which differ between the uses of the principal ingredient. Peel and wash 3 lbs of spring-onions; then cook them for 10 minutes in water with salt. Then arrange them in a wide-mouthed jar with an airtight seal, add a few […]
Polenta (pudding of maize) with Balsamic Vinegar
Prepare a good firm pudding of maize (polenta) so that you can cut it into slices. Leave the slices to dry for about a day. Then place them in a casserole with oil and let them brown on both sides until they have a crispy crust. Then pour a small spoonful of Cavedoni Balsamic Vinegar […]
Farmer Beans with Balsamic
Bring a large pot of water and a beef bouillion cube to a boil. Add 1 lb shelled Borlotti or farmer beans and cook until tender. Drain, and season the beans with olive oil. In a skillet brown 3.5 oz of pancetta and a clove of garlic. Stir in the beans and cook them for […]
Potato Salad with Balsamic Vinegar
Wash and boil 2 lbs of large size potatoes. While still warm, peel and slice them. Arrange the potatoes on a serving dish, sprinkle with finely chopped parsley, season with salt and/or pepper, and with extra virgin olive oil, then drizzle a few drops of Cavedoni Balsamic Vinegar of Modena over the potatoes.
Mushroom salad
Clean four medium size mushrooms and slice. Wash and cut one stalk of celery, one yellow pepper, and 3 small carrots cut into very thin slices; put the vegetables into a bowl and add some flakes of Parmesan cheese, two or three leaves of chopped fresh basil and a finely chopped clove of garlic. Add […]
Rich salad with Balsamic Vinegar
Wash lettuce or fresh radicchio and place it in a terrine. Add sliced hard boiled eggs or omelette cubes, Parmigiano Reggiano flakes, and crumbled fried pancetta, if desired. Season with salt, pepper, Cavedoni Balsamic Vinegar of Modena and extra virgin olive oil. Toss and serve.
Zucchini Flowers Fried in Balsamic Scented Batter
Remove the stems and pistils of 12 zucchini (or pumpkin) flowers. Gently wash the flowers and let dry on a towel. Prepare a runny batter with 1 egg, flour, salt and 2 tablespoons of Cavedoni Balsamic Vinegar of Modena. Soak the zucchini flowers in batter and fry them in plenty of hot oil. Remove them […]
Fried Ricecakes with Balsamic
Put in a bowl 7 oz of cooked rice (risotto is particularly recommended), 3 eggs, 5 or 6 tablespoons grated Parmesan cheese, 2 handfuls of stale bread, and grated nutmeg, pepper and salt ; mix all the ingredients until you get a consistent dough, but not hard, not too runny; form into flat cakes. Roll […]