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 […]
Fusilli with Salmon and Balsamic
Bring 12 oz of pasta in salted water to a boil. Drain when al dente and add a little olive oil or butter to prevent sticking. Meanwhile, saute one half chopped onion in two tablespoons of extra virgin olive oil, cook for a few minutes until tender. Add 5 tablespoons of cream, 1 lb. of […]
Tagliolini with Balsamic
Bring 12 oz of pasta in salted water to a boil. While the pasta is cooking, soften a sliced shallot in a pan with butter over low heat. Saute 4 oz of chopped pancetta with the shallot. When browned, add 3.5 oz of sweet cheese soft paste, like provolone, cut very fine. Add three tablespoons […]
White risotto with Balsamic
For the preparation of the “White Risotto with Balsamic Vinegar” follow the same cooking procedure of teh Dark Risotto,use the same ingredients and quantities, but substitute the red wine with white wine and beef broth with chicken broth. The other difference in this recipe consists in adding the Balsamic Vinegar, when the cooking time has […]
Dark risotto
In a casserole saute a finely shredded shallot, a bay leaf and a sprig of rosemary in 2 oz of butter. Add one cup of Arborio rice and let it brown for a minute. Add a cup of beef broth and when it comes to a boil, pour in about half liter of red wine […]
Omelette with Vegetables and Balsamic
Slice two onions and one zucchini. Sauté in extra virgin olive oil then drain. Beat 6 eggs with 7 oz grated Parmesan. Combine the vegetables and egg mixture. Pour into lightly greased non-stick skillet and cook until both sides are well browned. Turn off the burner and dress the omelette when still hot with two […]
Prosciutto with Balsamic Vinegar
Arrange slices of prosciutto or bresaola (lean beef) on a plate; season with pepper, garnish with grated cheese (we recommend Parmesan cheese), chopped arugula and thin slices of raw button mushrooms. Dress with Cavedoni Traditional Balsamic Vinegar of Modena and extra-virgin olive oil. If you like, you can roll up the slices of prosciutto with […]
Parmesan cheese with Balsamic vinegar
Cut the Parmesan cheese into flakes, put them on tooth-picks, arrange them on a plate and a few minutes before serving, dress them with Cavedoni Traditional Balsamic Vinegar of Modena.
