Balsamic vinegar Extravecchio Drizzled Ice Cream

ingredients for four people: 1000 gr. A few scoops best-quality vanilla ice cream 100gr. Scoop ice cream into serving bowl 4 spoonful of best-quality extravecchio balsamic vinegar Drizzle with balsamic vinegar and serve immediately.

Strawberries with extravecchio traditional balsamic vinegar of Modena

ingredients for four people: -500 gr. of ripe strawberries -80 gr. sugar -4 teaspoons extravecchio balsamic vinegar Wash strawberries and cut into slices, put them in a bowl covered with sugar for about one hour . When serving, mix gently and divide them into four individual bowls. Pour over a teaspoon (or more according to

morsels of rabbit with mashed potatoes and condiment

ingredients for four people: 4 boneless rabbit legs 40 gr. of butter flour, salt, pepper q.s. vegetable broth Cut the rabbit meat into large pieces, dust it with flour and brown in butter over high heat. Season with salt and pepper and cook for about 20 minutes adding little vegetable broth. Serve with a good

Scaloppine with balsamic condiment Elisir dei bago

ingredients for four people - 400 gr. of thin slices of veal - 60 gr. of butter - A little vegetable broth or cube - Flour for dusting the slices - Salt q.s. Melt the butter in a skillet large enough to hold all the slices not to be overlapped. when the butter starts to

Steamed scampi with with Traditional Balsamic Vinegar of Modena PDO dei Bago

ingredients for four people 16 large shrimp a jar of mayonnaise (homemade if better 4 teaspoons of aged balsamic vinegar Clean the prawns by removing also the central bowels. Prepare a court bouillon (broth) with the shells, heads and a bit ‘of celery, carrot, onion, salt and peppercorns , living it on the fire for

Gratin tagliatelle with Traditional Balsamic Vinegar of Modena PDO

Ingredients for 4 people: 1 celery, 1 large carrot and 1 Onion 1 shallot, Laurel and Sage, ½ slice of Lard, chicken giblets, ½ tablespoon of tomato paste. For the sauce: Traditional Balsamic Vinegar of Modena PDO. Pulling the egg pasta with a rolling pin until it reaches a thickness of 1.5mm, cut noodles. Prepare

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