Risotto with aromatic mixed-leaf salad, cherry tomatoes and Balsamic Vinegar of Modena IGP

ricette_Aceto_balsamico_di_modena_la_vecchia_dispensa

Ingredients for 4 portions:

300 g Arborio rice
200 g Mixed green salad
30 g Fresh leek
40 g Fresh carrots
3 g Fresh garlic
60 g Extra Virgin Olive Oil
1 kg vegetable broth
10 g Fresh Parsley

Leggi tutto “Risotto with aromatic mixed-leaf salad, cherry tomatoes and Balsamic Vinegar of Modena IGP”

Pizza with Asparagus, Speck and Organic Balsamic Vinegar

Pizza con Asparagi, Speck e Aceto Balsamico Bio Pizza with Asparagus, Speck and Organic Balsamic Vinegar

Pizza con Asparagi, Speck e Aceto Balsamico Bio

Ingredients for 4 servings:

PIZZA DOUGH

  • 500 g of flour 00
  • 20 g of Yeast
  • 15 g of Salt
  • 2 tbs of extra virgin olive oil
  • 250 ml of warm water
  • 1 pinch of sugar

FILLING

Instructions:

  1. Dissolve the yeast together with a pinch of sugar in a bowl with warm water.
  2. In a large bowl, mix flour, salt and oil, add the yeast dissolved in water and the remaining water. Knead until the mixture becomes compact and soft dough. Place it in a bowl, allow to rest and rise at least 3 hours.
  3. Wash asparagus, remove the hard stem, place in a pot and boil in salted water for 10 minutes.
  4. Roll out the dough until it is 1 cm thick and place it a baking pan previously greased with oil. Add the tomato sauce, sliced mozzarella, asparagus, bacon and flakes of pecorino.

Pizza con Asparagi, Speck e Aceto Balsamico BioPizza con Asparagi, Speck e Aceto Balsamico Bio

5. Bake at 250 ° on the bottom shelf of the oven for 15-20 minutes.

6. Finish with a few drops of extra virgin olive oil and Organic Balsamic Vinegar of Modena. Serve hot.

Pizza con Asparagi, Speck e Aceto Balsamico Bio Pizza with Asparagus, Speck and Organic Balsamic Vinegar
Buon Appetito!

Pan-Seared Salmon with Sesame Seed Crust

Salmone Scottato al Sesamo con salsa allo Yogurt Bianco

Salmone Scottato al Sesamo con salsa allo Yogurt Bianco

Ingredients for 1 serving:

  • 1 fresh salmon fillet
  • Sesame seeds
  • 50ml of Balsamic Vinegar of Modena Green Label
  • 1 Jar of Plain yogurt (no sugar)
  • 5g of Chamomile Flowers
  • Valerian salad (Songino) and / or Rocket to taste
  • 1 tablespoon of mustard
  • 1 pinch of sea salt
  • 1 pinch of black pepper
  • 10ml of Extra Virgin Olive Oil

Instructions:

1. Cut the fresh salmon into cubes of about 3cm.

2. Prepare marinade for the fish: mix 40ml of balsamic vinegar and 5g of chamomile flowers in a bowl.

Salmone Scottato al Sesamo con salsa allo Yogurt Bianco

3. Cover the bowl with plastic wrap and leave it for about 4 hours in the fridge.

4. Remove the salmon from the marinade. Place sesame seeds on a cutting board, and pass the salmon cubes on sesame to make them stick well on one side.

Salmone Scottato al Sesamo con salsa allo Yogurt Bianco

5. Heat a griddle or a shallow pan without adding any oils or fats.

6. Quickly cook the fish on both sides including the side with sesame. Wait just a few seconds (10/15) make sure you leave the fish soft inside.

Salmone Scottato al Sesamo con salsa allo Yogurt Bianco

7. Then, in a small bowl, mix white yogurt with sea salt, black pepper and a tablespoon of mustard.

8. In another small bowl mix 10ml of Extra Virgin Olive Oil and 10 ml of Balsamic Vinegar.

9. Serve by placing the Yogurt Sauce with mirror spoon, then the cubes of seared salmon on top of it and garnish with the salad. Enjoy your meal!

Salmone Scottato al Sesamo con salsa allo Yogurt Bianco Pan-Seared Salmon with Sesame Seed Crust

Salmone Scottato al Sesamo con salsa allo Yogurt Bianco
Buon Appetito!

Bully Sandwich

PANINO PREPOTENTE la vecchia dispensa

PANINO PREPOTENTE la vecchia dispensa

PANINO PREPOTENTE la vecchia dispensa

Ingredients for 1 person:

1. Cut the bell pepper into Cook the slices pepper on the grill and cooked, remove the skin and cut into strips.

PANINO PREPOTENTE la vecchia dispensa

2. Lightly toast the slices of bread on the grill.

3. Layer the salad leaves, cooked pieces of pepper, slices of ham and sliced Parmesan on the piece of toasted bread.

4. Finish with a few drops of Balsamic Vinegar gold label and close the sandwich with the second slice of bread.

PANINO PREPOTENTE la vecchia dispensa

Buon Appetito!

Here is also the video recipe (don’t forget to switch on the English subtitles!)