Balsamic Recipes – Use Balsamic Vinegar https://usebalsamicvinegar.com All you need to know about Balsamic Vinegar of Modena Fri, 11 Jun 2021 19:58:02 +0000 en-US hourly 1 Salty pancakes with Balsamic Vinegar https://usebalsamicvinegar.com/salty-pancakes-with-balsamic-vinegar/?utm_source=rss&utm_medium=rss&utm_campaign=salty-pancakes-with-balsamic-vinegar Thu, 17 Jun 2021 04:00:09 +0000 https://usebalsamicvinegar.com/?p=9137 Salty pancakes with Balsamic Vinegar A rich and versatile dish… today we prepare savoury pancakes with Balsamic Vinegar, salad, cooked ham and goat cheese! You will lick your moustache! Loved by everyone, pancakes are often used for breakfast, or as a snack, accompanied by Nutella, jam, ice cream or fruit. Tasty and flavoursome, they have …

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Salty pancakes with Balsamic Vinegar

A rich and versatile dish… today we prepare savoury pancakes with Balsamic Vinegar, salad, cooked ham and goat cheese! You will lick your moustache!

Loved by everyone, pancakes are often used for breakfast, or as a snack, accompanied by Nutella, jam, ice cream or fruit. Tasty and flavoursome, they have become a famous and savoured recipe all over the world, from adults to children.
Today we want to offer you a different recipe for cooking our pancakes. In fact, no sugar and chocolate but salt, goat cheese and Balsamic Vinegar! Well yes friends, you got it right! Pancakes can also be salty and… they are super delicious!
So here you are, the recipe for salty pancakes with Balsamic Vinegar… 


What is needed:

  • 250 gr flour 00 (if you wish you can also use it wholemeal, or a mixture of the two)
  • 300 ml of semi-skimmed milk
  • 2 large eggs
  • 1 sachet of yeast
  • 1/2 tablespoon of baking soda
  • 30 gr of butter
  • Salt to taste
  • Lettuce
  • 2 large tomatoes
  • 200 gr of goat cheese
  • 200 gr of cooked ham
  • Traditional Balsamic Vinegar of Modena PDO

Ready in 5 minutes, the dough can be kept in the fridge for a couple of days. To prepare it, we start by shelling the eggs and dividing the yolk from the white. We assemble these until stiff and put them in the refrigerator. Then, add the milk and melted butter to the egg yolks and mix well with the help of a whisk. The mixture must be homogeneous. We add the flour, baking powder and baking soda and continue to mix until a fluid cream is obtained. We also add a pinch of salt.
Tip!: A good practice is to always mix from the bottom up.

We are ready now to bake pancakes. We put a pan on the fire and let the surface get hot. Brush the bottom with a drizzle of butter and place a ladle of the mixture from our pancakes in the pan. Let it cook until we see bubbles appear on the surface. At this point, turn our pancake over and let it cook for another 2 minutes on the other side.

After cooking, place the salad, goat cheese, cooked ham, tomato slices and a drizzle of Balsamic Vinegar of Modena inside our pancake.

Tip: we suggest you use Traditional Balsamic Vinegar of Modena PDO. Having a higher density, it blends better with the other ingredients and the flavour is enveloping!

Et voilà! In 5 minutes we have prepared a perfect meal for this season, which is starting to get hot and that takes away the desire to spend time in front of the stove! Bring the freshness of pancakes with Balsamic Vinegar to the table!

Greetings from Modena

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Pasta au gratin with Balsamic Vinegar https://usebalsamicvinegar.com/pasta-au-gratin-with-balsamic-vinegar/?utm_source=rss&utm_medium=rss&utm_campaign=pasta-au-gratin-with-balsamic-vinegar Wed, 19 May 2021 13:08:10 +0000 https://usebalsamicvinegar.com/?p=9110 Pasta au gratin with Balsamic Vinegar Colour and flavour of Italy: today we cook pasta au gratin with Balsamic Vinegar of Modena! From colours to all-Italian flavours, this is a tasty first course, easy to prepare and suitable for the whole family! What you need for 4 people: 400gr of short pasta (of your choice, …

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Pasta au gratin with Balsamic Vinegar

Colour and flavour of Italy: today we cook pasta au gratin with Balsamic Vinegar of Modena!

From colours to all-Italian flavours, this is a tasty first course, easy to prepare and suitable for the whole family!

What you need for 4 people:

  • 400gr of short pasta (of your choice, macaroni or penne are excellent)
  • 1 onion
  • 2 cloves of garlic
  • 3/4 medium-sized tomatoes or about 10/12 cherry tomatoes
  • 200gr of fresh mozzarella
  • Grated Parmesan cheese
  • Fresh basil
  • Salt
  • Pepper
  • Extra virgin olive oil
  • Traditional Balsamic Vinegar of Modena
  • Chilli pepper

How to prepare

To prepare the pasta au gratin with Balsamic Vinegar, we start by preheating the oven to 180 °C.

Firstly, in a large pot, put the water to boil, here we will cook the pasta according to the instructions on the package. Meanwhile, finely chop the onion and garlic cloves and place them in a pan with a drizzle of oil. We cut the cherry tomatoes and add them to the pan. Let it brown until the tomatoes are crushed and everything takes on a golden colour.

Pasta au gratin with Balsamic Vinegar

We salt and pepper to taste. From time to time, add a ladle of pasta cooking water. When almost cooked, add some fresh basil and a drizzle of Traditional Balsamic Vinegar of Modena, directly into the pot with the cherry tomatoes and onion.

Drain the pasta and place it in the pan with the cherry tomatoes. Cut the mozzarella into pieces and add this to the pot as well. We mix well before transferring everything to a baking dish. Sprinkle the surface with grated Parmesan and bake for about 20 minutes (if you like the crust, you can leave the dough in the oven for 30 minutes).

Finally, decorate with more basil leaves and a last drizzle of Balsamic Vinegar. Let it rest for a moment before serving the pasta au gratin with Balsamic Vinegar to your guests and then savour it with gusto!

Et voilà! Does it have a taste of Italy?

Greetings from Modena

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An idea for dinner with Balsamic Vinegar https://usebalsamicvinegar.com/an-idea-for-dinner-with-balsamic-vinegar/?utm_source=rss&utm_medium=rss&utm_campaign=an-idea-for-dinner-with-balsamic-vinegar Wed, 05 May 2021 04:00:20 +0000 https://usebalsamicvinegar.com/?p=9090 An idea for dinner with Balsamic Vinegar We are at the usual times, it’s late afternoon, nobody knows what they want for dinner but everyone wants to try something new, which doesn’t have the same taste as everyday dishes. Here then, an idea for dinner with Balsamic Vinegar: easy, delicious and fresh! As summer approaches, …

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An idea for dinner with Balsamic Vinegar

We are at the usual times, it’s late afternoon, nobody knows what they want for dinner but everyone wants to try something new, which doesn’t have the same taste as everyday dishes. Here then, an idea for dinner with Balsamic Vinegar: easy, delicious and fresh!

As summer approaches, salads are gaining more approval. There are those who choose them because they want to prepare for the costume fitting, those because they just like them and those because they want something fresh. Whatever your reason that leads you to choose a salad, we offer you an idea for dinner with Balsamic Vinegar.

By the way, did you know that Balsamic Vinegar has excellent digestive properties? Those who choose to eat a salad because they are still full from lunch may find it beneficial to add a drizzle of Balsamic Vinegar of Modena to the salad. In fact, it promotes digestion!

An idea for dinner with Balsamic Vinegar

What do you need:

  • Green salad
  • Black olives
  • Cherry tomatoes
  • 200g of peeled shrimp
  • 150gr of feta cheese
  • Extra virgin olive oil
  • Balsamic Vinegar of Modena (preferably P.D.O.)
  • Salt
  • Lemon

Preparation:

In a pan, brown the shrimp with a drizzle of oil and a pinch of salt. While letting them cool, cut the feta into cubes. Also, cut the cherry tomatoes and olives (if you don’t like them whole). At this point, wash the salad block and dry it.

Put the salad into a large bowl. Add the shrimp, olives, tomatoes and feta. Mix it with Oil and Traditional Balsamic Vinegar of Modena PDO. You can also add the juice of half a lemon to taste.

To serve your salad, you can think of heating two slices of toasted bread with seeds or cereals: the crunchiness of the bread, with the seeds, will go very well with the freshness of the salad. Also… no delicious drop of Balsamic Vinegar will be wasted if you make it!

An idea for dinner with Balsamic Vinegar, ready in a few minutes!

Greetings from Modena

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Strawberries with Balsamic Vinegar of Modena https://usebalsamicvinegar.com/strawberries-with-balsamic-vinegar-of-modena/?utm_source=rss&utm_medium=rss&utm_campaign=strawberries-with-balsamic-vinegar-of-modena Fri, 23 Apr 2021 04:00:30 +0000 https://usebalsamicvinegar.com/?p=9072 Strawberries with Balsamic Vinegar of Modena Do not miss the opportunity to try Strawberries with Balsamic Vinegar of Modena. The season of strawberries is here and if you are tired of enjoying strawberries with whipped cream or sugar and lemon, it is the right time to use a touch of creativity. Spring fruits, juicy, sweet, …

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Strawberries with Balsamic Vinegar of Modena

Do not miss the opportunity to try Strawberries with Balsamic Vinegar of Modena. The season of strawberries is here and if you are tired of enjoying strawberries with whipped cream or sugar and lemon, it is the right time to use a touch of creativity. Spring fruits, juicy, sweet, rich in vitamin C and antioxidant compounds. For that reason, they combine divinely with Modenese Balsamic Vinegar.

As a result, you will have an extraordinary culinary combination that you will prepare with a few simple gestures.

To begin with, choose a basket of ripe strawberries. Secondly, wash them thoroughly and remove the leaves. Finally, cut them into small pieces and identify which type of Balsamic Vinegar to use.
To reach the TOP we suggest you to use a Traditional Balsamic Vinegar of Modena PDO. It’s obtained from a cooked grape must, matured by slow acidification, derived from natural fermentation and progressive concentration through very long ageing. Over 25 years in a series of wooden vats without any addition of aromatic substances.
Its sweet and sour taste goes divinely with strawberries, just a few drops are enough to obtain a dish with a unique and unrepeatable taste.

If you want to enrich the course you can also add a little ice cream or cream.
Don’t worry, even the taste of ice cream will be enhanced by the Traditional Balsamic Vinegar and will amaze your palate.

Strawberries with Balsamic Vinegar of Modena

We remind you that a good PGI Balsamic Vinegar can be used for this dish

Strawberries with Balsamic Vinegar,

a different way to taste red fruit and finish off an excellent lunch. We are sure that once you try it you will repeat it.

Also, on this occasion, we want to bring your attention to the many differences between the Traditional PDO product and the Balsamic PGI.

For example, did you know that Traditional Balsamic Vinegar of Modena PDO must always be used raw as a final pairing in the dish?!

If you don’t remember them? If you have no idea what they are? Clarify your ideas by reading this article on the main differences between the two products. You will discover the peculiar characteristics that make the “Traditional” a unique product in the world. https://usebalsamicvinegar.com/the-best-balsamic-vinegar/

Greetings from Modena

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Onions and fennel with Balsamic Vinegar https://usebalsamicvinegar.com/onions-and-fennel-with-balsamic-vinegar/?utm_source=rss&utm_medium=rss&utm_campaign=onions-and-fennel-with-balsamic-vinegar Fri, 02 Apr 2021 04:00:18 +0000 https://usebalsamicvinegar.com/?p=9035 Onions and fennel with Balsamic Vinegar Today we offer you a recipe from our friend Paola: onions and fennel with Balsamic Vinegar of Modena, a side dish that you can combine with grilled meat or hard cheeses. A few simple ingredients will give life to a dish that you will surely repeat. Cooking with Paola …

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Onions and fennel with Balsamic Vinegar

Today we offer you a recipe from our friend Paola: onions and fennel with Balsamic Vinegar of Modena, a side dish that you can combine with grilled meat or hard cheeses.

A few simple ingredients will give life to a dish that you will surely repeat.

Cooking with Paola has in this recipe offers us a side dish that combines the warm flavour of the so

Onions and fennel with Balsamic Vinegar

uth with an exclusively Modenese product.

Ingredients

  • 1 large fennel
  • 1 large red or white onion
  • 3/4 tablespoons of Balsamic Vinegar of Modena PGI
  • Extra virgin olive oil
  • 1/2 glass of water
  • salt
  • 1 tablespoon of sugar if needed
  • Fennel seeds

Preparation

After carefully washing the fennel and peeling the onions, cut both into thin slices.

In a non-stick pan, gently brown the onions in the oil and when they have softened, add the fennel, do not forget to add a pinch of salt which will also help release the water.

Continue cooking for a few minutes, add the Balsamic Vinegar of Modena PGI and let it evaporate slowly. We advise you to add a small spoonful of sugar.

At this point, if the vegetables are still hard, add a little water and cook until the liquids are reduced.

When cooked, add the fennel seeds, turn off and leave to rest for at least 2 hours.

The dish is ready. You can serve the onions and fennel with Balsamic Vinegar.

Thanks, Paola for using our product. Here you can find the original recipe: https://bit.ly/3rA7b2S

We remind you that the Balsamic Vinegar of Modena PGI, as in this case, can be used in a pan over the flame while cooking food, while the Traditional Balsamic Vinegar of Modena PDO must always and exclusively be used raw and cannot be used during cooking.

Greetings from Modena!

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Risotto with Taleggio and Balsamic Vinegar https://usebalsamicvinegar.com/risotto-with-taleggio-and-balsamic-vinegar/?utm_source=rss&utm_medium=rss&utm_campaign=risotto-with-taleggio-and-balsamic-vinegar Tue, 23 Mar 2021 05:00:48 +0000 https://usebalsamicvinegar.com/?p=9017 Risotto with Taleggio and Balsamic Vinegar Faithful companion in our tables, risotto is always offered in different and imaginative ways. Today do not miss the opportunity to prepare a Taleggio and Balsamic Vinegar Risotto. A dish you will not forget, the contrasting flavours of the products that compose it blend into a unique and unrepeatable …

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Risotto with Taleggio and Balsamic Vinegar

Faithful companion in our tables, risotto is always offered in different and imaginative ways. Today do not miss the opportunity to prepare a Taleggio and Balsamic Vinegar Risotto. A dish you will not forget, the contrasting flavours of the products that compose it blend into a unique and unrepeatable taste. The bittersweet of the Modenese Balsamic is sublime with the flavour of Taleggio. A noteworthy combination.

Risotto with Taleggio and Balsamic Vinegar is quick and easy to prepare but above all very good.

In about 30 minutes you will serve a dish that with a few simple ingredients will amaze your palates.

Risotto with Taleggio and Balsamic VinegarIngredients for 4 people:

320g rice
300g taleggio cheese
1 knob of butter
1/2 white onion
Balsamic Vinegar of Modena PGI or Traditional Balsamic Vinegar of Modena PDO
Flakes of Parmigiano Reggiano

Risotto with Taleggio and Balsamic Vinegar

Preparation

First, put some water in a pot to boil, in which we will add some broth that we will use to cook the risotto with Taleggio and Balsamic Vinegar.

Remove the crust from the piece of taleggio cheese and cut it into small pieces, this will allow the cheese to melt more easily during cooking.

Chop the onion very finely and brown it in the same pot where you will cook the risotto. Add the rice and toast it for a couple of minutes.

At this point, put a couple of ladles of broth and continue cooking, stirring constantly, adding the broth gradually.

Halfway through cooking, after about 8 minutes, add the Taleggio pieces and continue stirring until the rice is cooked.

When the risotto is cooked, turn off the heat and add the knob of butter to make it cream.

The time has come to plant by adding the flakes of Parmigiano Reggiano and a few drops of Balsamic Vinegar. We “purists” advise you to use the prized “traditional” PDO but certainly, also an excellent PGI will make the dish unforgettable.

Greetings from Modena

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Polenta with shrimps and Balsamic Vinegar https://usebalsamicvinegar.com/polenta-with-shrimps-and-balsamic-vinegar/?utm_source=rss&utm_medium=rss&utm_campaign=polenta-with-shrimps-and-balsamic-vinegar Tue, 16 Feb 2021 05:00:06 +0000 https://usebalsamicvinegar.com/?p=8955 Polenta with shrimps and Balsamic Vinegar But do we want to talk about Polenta with shrimps and Balsamic Vinegar? Have you ever tasted it? One forkful leads to another and the result, a mix of rustic and modern, is definitely … wonderful! And not only! In the recipe that we want to propose here today, …

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Polenta with shrimps and Balsamic Vinegar

But do we want to talk about Polenta with shrimps and Balsamic Vinegar? Have you ever tasted it? One forkful leads to another and the result, a mix of rustic and modern, is definitely … wonderful!

And not only! In the recipe that we want to propose here today, in addition to the polenta with Traditional Balsamic Vinegar of Modena, we also add shrimp tails and a pinch of pepper!

A refined dish, a simple preparation.

Here are the ingredients for 4 people:

  • 200 grams of cornflour
  • 300-350 grams of shrimp tails
  • 1/2 litre of fish broth
  • 2 tablespoons of traditional balsamic vinegar of Modena P.D.O.
  • 40 grams of butter
  • 1 garlic clove
  • Salt and pepper

Preparation

  1. Heat the fish broth in a pot. Before it boils, add the flour, mixing constantly with a wooden spoon.
  2. Cook over very low heat for about 30-40min, constantly mixing.
  3. In the meantime, shell the shrimp tails and brown them for a few minutes in a non-stick pan with the butter. After that add a garlic clove. Season with salt and pepper to taste.
  4. Once the polenta has been cooked we are ready to serve: place the polenta on a plate and add some shrimp tails on top with their sauce.
  5. And finally … add a little of Traditional Balsamic Vinegar of Modena P.D.O. (strictly added raw at the end!)

Polenta with shrimps and  Balsamic Vinegar

In fact, the Traditional Balsamic Vinegar of Modena must be used raw! The flavours and the characteristic aroma that makes it unique are lost if the product is placed on the flame. In case you need to use Balsamic Vinegar in cooking, we recommend that you opt for Balsamic Vinegar of Modena P.G.I.

And now … Enjoy your meal!

(and let us know if it’s rated 10!)

Greetings from Modena!

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Spring onions with Balsamic Vinegar https://usebalsamicvinegar.com/spring-onions-with-balsamic-vinegar/?utm_source=rss&utm_medium=rss&utm_campaign=spring-onions-with-balsamic-vinegar Thu, 11 Feb 2021 05:00:22 +0000 https://usebalsamicvinegar.com/?p=8911 Spring onions with Balsamic Vinegar of Modena PGI. Would you like to try something really tasty? Spring onions with Balsamic Vinegar of Modena are definitely the right dish. It’s easy to prepare. As a result, you will have a side dish that goes well with meat and fish and will satisfy your palate in just …

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Spring onions with Balsamic Vinegar of Modena PGI. Would you like to try something really tasty? Spring onions with Balsamic Vinegar of Modena are definitely the right dish. It’s easy to prepare. As a result, you will have a side dish that goes well with meat and fish and will satisfy your palate in just a few minutes.

If you love the sweet and sour taste but with a touch of delicacy, discover how Balsamic Vinegar characterizes this dish. As a result, you will have a unique and different way to taste onions and a dish that will satisfy all those who try it.

Spring onions with Balsamic Vinegar of Modena

Ingredients for 4 people:

  • 400g of peeled Borettane onions                                                  
  • three tablespoons of butter
  • 3 tablespoons of Extra Virgin Olive Oil
  • three tablespoons of Balsamic Vinegar of Modena PGI
  • 1 level teaspoon of sugar
  • 1 tablespoon of 00 wheat flour
  • some salt

Preparation:

Firstly wash and peel the onions, after that put them in a pan without overlapping them and let them fry lightly with the butter and oil.
Add salt and sugar and mix everything.

Then sprinkle with Balsamic Vinegar of Modena Originale.
The sauce has to be thick, and for to that, we have to cover the pan and cook at low heat. Add the spoonful of flour if necessary.

A typical Emilian recipe, spring onions with Balsamic Vinegar of Modena PGI can be served both warm and cold. They pair up well with boiled or roasted meats or even with baked fish.

Don’t forget that the Traditional Balsamic Vinegar of Modena PDO must always and only be used raw while the Balsamic Vinegar of Modena PGI can also be put in a pan while cooking food.

We wish you a wonderful meal!

Greeting from Modena

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Red turnips with Parmesan musse and Balsamic https://usebalsamicvinegar.com/red-turnips-with-parmesan-musse-and-balsamic-vinegar/?utm_source=rss&utm_medium=rss&utm_campaign=red-turnips-with-parmesan-musse-and-balsamic-vinegar Mon, 01 Feb 2021 05:00:01 +0000 https://usebalsamicvinegar.com/?p=8900 Red turnips with Parmesan musse and Traditional Balsamic Vinegar of Modena is not a usual dish. For this reason, we want to share with you this recipe that will allow you to serve a different and original dish. Are you tired of the usual recipes? Do you want to try different recipes? With this recipe, …

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Red turnips with Parmesan musse and Traditional Balsamic Vinegar of Modena is not a usual dish. For this reason, we want to share with you this recipe that will allow you to serve a different and original dish.

Are you tired of the usual recipes? Do you want to try different recipes?

With this recipe, you will create a gourmet dish that presents itself good.
You will amaze your guests with a combination of unique flavours.

In this occasion, you use the Traditional Balsamic Vinegar of Modena PDO Extra Old (25 years old). You will add it raw as a final condiment. Its fragrance and aroma will be able to embellish the flavours of the dish in a unique way. A real “touch” that you will not forget.

Ingredients for 4 people:

  • two red turnips
  • salt
  • Traditional Balsamic Vinegar PDO Extra Old
  • 500 ml siphon for the Parmesan mousse
  • 100 g of Parmesan Cheese PDO
  • 250 ml of milk
  • 100 ml of fresh cream
  • 15 g of butter
  • 1 sheet of isinglass

Preparation:

Let’s start with the parmesan mousse because it has to rest for two hours inside the siphon.

To prepare a very soft bechamel you can start by pouring the milk into a saucepan over low heat. Continue mixing with a wooden spoon and add the finely grated Parmesan Cheese, the fresh cream and the gelatin sheet.

    Once the bechamel is entirely blended, filter trough a very fine sieve, pour everything into the siphon (load it with two nitrogen cans) and put it in the refrigerator for a couple of hours.

Now let’s prepare the red turnips. Wash them and cut them into thin and uniform slices. Place them on a serving dish and add some salt.

At this point, you can complete the dish by adding the Parmesan mousse, some asparagus as garnish element and a few drops of Traditional Balsamic Vinegar of Modena PDO Extra Old.

We suggest you also add a Parmesan “Cialda” (wafer). Its crunchiness is perfect for this recipe.

Red turnips with Parmesan musse and Traditional Balsamic Vinegar of Modena is ready to be served!
Enjoy the meal.

Find out in our blog the differences between Traditional Balsamic Vinegar of Modena PDO and Balsamic Vinegar of Modena PGI.
Traditional adjective unequivocally identifies food excellence that is unique in the world.

The Best Balsamic Vinegar

Greetings from Modena.

 

 

 

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Pork loin with Balsamic Vinegar https://usebalsamicvinegar.com/pork-loin-with-balsamic-vinegar/?utm_source=rss&utm_medium=rss&utm_campaign=pork-loin-with-balsamic-vinegar Fri, 22 Jan 2021 05:00:29 +0000 https://usebalsamicvinegar.com/?p=8881 Pork loin with Balsamic Vinegar of Modena. A tasty and inviting recipe that you will repeat in different situations. Pork loin with Balsamic Vinegar of Modena PGI is easy to prepare a second course that will allow you to serve a dish with a unique flavour. Balsamic Vinegar is from Modena. It is a very …

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Pork loin with Balsamic Vinegar of Modena. A tasty and inviting recipe that you will repeat in different situations. Pork loin with Balsamic Vinegar of Modena PGI is easy to prepare a second course that will allow you to serve a dish with a unique flavour.

Balsamic Vinegar is from Modena. It is a very precious food condiment, unique food excellence in the world that has always been part of our history and culture. A small village in the countryside surrounding Modena is called Portile and its name derives from “pigsty”. These are foods that have accompanied us for centuries and that we now love more than before.

Two products that combined in this easy recipe will conquer the palate of your guests.

Ingredients for 4 people:

  • 800 g of pork loin
  • 50 ml of Balsamic Vinegar of Modena PGI
  • 3 onions
  • 3 sprigs of rosemary
  • 3 cloves of garlic
  • extra virgin olive oil
  • 50 g of butter
  • 1 glass of butter
  • 1 glass of white wine
  • salt
  • pepper

Preparation of pork loin with Balsamic Vinegar

Start by peeling and finely chopping the onions and garlic and once the mince is ready, place it evenly on the bottom of the previously lightly oiled baking pan.
With a knife, make small cuts on the pork loin and add the rosemary inside. Put it to the pan and add the salt, pepper, butter and white wine.

Pork loin with Balsamic Vinegar

Cover the pan with a lid or foil. Put the pan in the preheated oven for about 25 or 30 minutes at 200 degrees.
At this point, it is time to add the magical touch of the Modenese Balsamic Vinegar. I want to point out that it is essential to use Balsamic Vinegar of Modena PGI. You can use this product while cooking food in the pan on the flame and in the oven.

We remind you that Traditional Balsamic Vinegar of Modena PDO must always and only be used raw.
(Find out the differences between the two products).

The Best Balsamic Vinegar

After adding the Balsamic Vinegar continue cooking for another 30/35 minutes.
Make sure that the pork loin does not dry out. You can add a little more white wine, butter and Balsamic Vinegar, if necessary.
Remember to continue cooking by covering the pan.

When cooked, use a sieve to separate the chopped onion and garlic, cut the pork loin into slices and sprinkle with the filtered cooking juices.

Pork loin with Balsamic Vinegar of Modena is ready to be tasted.

You can accompany the Arista with baked potatoes, mashed potatoes, grilled vegetables or onions with Balsamic Vinegar.

Discover the recipe: https://usebalsamicvinegar.com/onions-galzed-balsamic-vinegar-modena/

Greetings from Modena.

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