Leek sauce with Balsamic
Sauté two cloves of garlic in 2 ounces oil and 2 ounces of butter. Caramelize the same pan with one or two tablespoons of sugar. Add one lb of chopped leeks or shallots, half glass of white wine and half a glass of Cavedoni Balsamic Vinegar of Modena. Cook for about half an hour, then […]
Sweet Green Sauce with Balsamic Vinegar
Chop a bunch of parsley and a clove of garlic and put them into a heated pan with two spoonfuls of olive oil and a tablespoon of butter. The butter will keep the oil temperature low. Cook briefly without browning over a low heat. Then increase the heat; add a spoonful of breadcrumbs and let […]
Spicy Green Sauce with Balsamic Vinegar
Hard-boil two eggs and allow them to cool; mince them (by hand or with a mixer) finely together with some leaves of celery, a handful of parsley, a spoonful of capers, 4 or 5 small onions in oil and a carrot. Put the mixture in a bowl and dress with salt, pepper, a spoonful of […]
Scallops with Balsamic Vinegar
Open and wash a dozen scallops; remove the top part of the shell. Mix breadcrumbs with a sprig of finely chopped parsley along with a minced clove of garlic and salt. Arrange the scallops in a pan, season with a little extra virgin olive oil and cover with the breadcrumb mixture. Put in the oven […]
Crayfishes with Balsamic Vinegar
Pour some oil into a non-stick pan and allow to become very hot. Then put in 1 kg of crayfish and let them fry for about 8 minutes on the same side, just shake the pan occasionally. Add salt and pepper. Now take the pan off the heat and pour in a spoonful of Cavedoni […]
Salmon with Balsamic Vinegar
Carefully place 2 lbs salmon filets in a roasting pan lined with oven paper which is bathed with a creamy vinaigrette emulsion of 4-5 tablespoons extra virgin olive oil and the same amount of Cavedoni Balsamic Vinegar of Modena, and salt and pepper to taste. Bake in a 400 degree F oven for approximately 15-20 […]
Mixed Grill with Balsamic Vinegar
Brush grilled beef, fish or vegetables with Cavedoni Balsamic Vinegar of Modena just before removing them from the heat. Sprinkle with some olive oil, salt and pepper.
Grandmother Orietta’s Meatballs with Balsamic Dressing
Mix all the following ingredients: 1 lb mixed ground meat (pork, veal, turkey) or otherwise simply pork, 4 slightly beaten eggs, a few handfuls of bread crumbs, grated parmesan reggiano cheese, salt, pepper, minced parsley and olive oil, and Cavedoni Traditional Balsamic Vinegar of Modena, in order to obtain a mixture with a soft consistency. […]
Carpaccio with Balsamic Vinegar
Finely grind all the following chopped ingredients in order to obtain a paste: 2 oz of parsely, a celery stalk, 1/2 red pepper, a small onion and a small clove of garlic; then add three spoonfuls of Cavedoni Traditional Balsamic Vinegar of Modena, 1 cup of olive oil, the juice of one lemon, and salt […]
Sausages with Puree of Prunes and Balsamic Vinegar
Heat 1/3 cup of butter in a pan, add 2 oz. of sugar, 2 oz of sultanas (dried white grapes) soaked in white wine or cognac, the juice of one fresh lemon and 12 oz of prunes peeled and sliced (you can also use pitted dried prunes, soaked in hot water and blended to a […]
Roast pork with Balsamic Vinegar
Grind salt, pepper, garlic and rosemary together to make a paste and spread this mixture over a piece (2 lb) of pork filet; let it rest for a few hours and then roll it up with a few thin slices of prosciutto, tying it with kitchen string. Place the roast on a baking tray and […]
Veal or Pork Filet with Balsamic Vinegar
Lightly coat the veal filets with flour and place them into a heated pan with olive oil and butter in equal quantity. It is important that the veal slices are dusted with flour just a few seconds before cooking them. Brown the meat on both sides and sprinkle with salt; add three spoonfuls of Cavedoni […]