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 […]
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. […]