Modena starter
Ingredients
- Parmesan Cheese
- Traditional Balsamic Vinegar of Modena
Place marble-sized flakes of Parmigiano Reggiano on a serving plate. Pour a small amount of extra aged Traditional Balsamic Vinegar of Modena over all the chips. Serve the Parmigiano Reggiano flakes with toothpicks.
Tagliolini from the Rocca
Ingredients (people: 4)
- 300 g egg tagliolini
- 24 courgette flowers
- 4 courgettes
- 1 Tropea onion
- 50 g butter
- Parmesan Cheese
- extra virgin olive oil
- Traditional Balsamic Vinegar of Modena
Finely slice the onion and brown it in a saucepan with the olive oil and the finely chopped courgettes. Add the courgette flowers (without the pistil). Let them dry slightly. Add salt and pepper to taste. Boil the tagliolini in a pan of salted water. Place the pasta in the pan with the courgette flowers and sauté it with two tablespoons of grated Parmigiano Reggiano, butter and four tablespoons of Traditional Balsamic Vinegar of Modena.
Ghirlandina Rolls
Ingredients (serves: 4)
- 10 slices of pork loin
- 10 thin slices of smoked bacon
- 10 sticks of Parmigiano Reggiano
- Flour
- extra virgin olive oil
- 200 ml meat broth
- Traditional Balsamic Vinegar of Modena
Roll the slices of meat with the bacon and Parmigiano Reggiano and then coat them in the flour. Fry them evenly in a well-oiled pan. Add some hot broth, salt and pepper. Cover and cook over medium heat for at least 10 minutes until all the liquid has evaporated. Add two tablespoons of Traditional Balsamic Vinegar of Modena.
“La Bonissima” sauce
Ingredients
- 2 carrots
- 300 g celery
- 300 g beans
- 2 glasses of wine vinegar
- 1 glass of extra virgin olive oil
- 200 g onions
- 1 yellow pepper
- Traditional Balsamic Vinegar of Modena
Boil the chopped carrots and celery with the stock cube, oil and wine vinegar. After about twenty minutes, gradually add the beans together with the whole spring onions. Add the diced pepper after about ten minutes. Boil it for another five minutes or so. Leave to cool in a porcelain or glass bowl. Add two tablespoons of Traditional Balsamic Vinegar of Modena and mix. Serve as a sauce to put on boiled meat.
San Giovanni Gelato
Mix homemade vanilla or hazelnut ice cream with a few drops of Traditional Extra Aged Balsamic Vinegar from Modena (we recommend using only extra aged vinegar).
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