Cheeses – Use Balsamic Vinegar https://usebalsamicvinegar.com All you need to know about Balsamic Vinegar of Modena Wed, 30 May 2018 12:48:46 +0000 en-US hourly 1 Mozzarella meets Balsamic Vinegar in Campania region https://usebalsamicvinegar.com/mozzarella-meets-balsamic-vinegar/?utm_source=rss&utm_medium=rss&utm_campaign=mozzarella-meets-balsamic-vinegar Fri, 22 Jun 2018 08:10:52 +0000 http://usebalsamicvinegar.com/?p=4134 Le strade della mozzarella (The streets of mozzarella) is a two-days event dedicated to mozzarella, the Italian white gold. Participants had the opportunity to discover “La Cucina dell’Acidità” (The kitchen of acidity), a mix of flavors capable of surprising the finest palates. The famous buffalo mozzarella met Traditional Balsamic Vinegar on the occasion of Le Strade della …

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Le strade della mozzarella (The streets of mozzarella) is a two-days event dedicated to mozzarella, the Italian white gold. Participants had the opportunity to discover “La Cucina dell’Acidità” (The kitchen of acidity), a mix of flavors capable of surprising the finest palates.

The famous buffalo mozzarella met Traditional Balsamic Vinegar on the occasion of Le Strade della Mozzarella, the event held on May 23rd and 24th at the Savoy Beach Hotel, in the city of Capaccio (region Campania). Four top chefs paired  mozzarella with a wide range of Balsamic Vinegars produced by De Nigris. 

Guests had the chance to compare the various degrees of aging and must content of Balsamic Vinegars of Modena PGI; they could taste different fruity Vinegars and the unique Balsamic Vinegar pearls. Furthermore they had the chance to taste some top-quality products such as the precious Traditional Balsamic Vinegar DOP.

The first meeting was on May 23rd with the chef Luigi Salomone who was able to revisit the culinary tradition of his home-town Castellammare di Stabia through marked contrasts and oriental influences. Then another Top-chef, Pasquale Palamaro, resident of the exclusive Hotel of queen Isabella, married Original Balsamic Vinegar with the flavors of the isle of Ischia.

Then, on May 24th it was the turn of Sakai Fumiko, a chef coming from Japan, but working since 15 years in the town of Vico Equense in charge of the kitchen of the Bikini restaurant. Famous for mixing the cuisine of his native country with the flavors of Campania he used not only Traditional Balsamic Vinegars, but also the only rice Vinegar produced in Italy, the one produced by De Nigris.

Last but not least, there was the show-cooking of Salvatore La Ragione, star chef of the restaurant Mammà, near Capri. His kitchen was a tasty combination of Vinegar, Mozzarella and Mediterranean fragrances.

 

 

L-Originale Balsamic Vinegar of Modena: www.l-originale.com

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Mozzarella filled nuggets with Balsamic Vinegar of Modena mayo https://usebalsamicvinegar.com/mozzarella-filled-nuggets-with-balsamic-vinegar-of-modena-mayo/?utm_source=rss&utm_medium=rss&utm_campaign=mozzarella-filled-nuggets-with-balsamic-vinegar-of-modena-mayo Fri, 24 Nov 2017 09:10:14 +0000 http://usebalsamicvinegar.com/?p=2748 If we say nuggets, you immediately think about McDonald… And this is absolutely wrong! This recipe is the perfect balance between the easiness of fast food, and the flavour of gourmet. We are also sure that everybody will be satisfied, even the pickiest child. So try our chicken mozzarella filled nuggets with Balsamic Vinegar of Modena …

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If we say nuggets, you immediately think about McDonald… And this is absolutely wrong! This recipe is the perfect balance between the easiness of fast food, and the flavour of gourmet. We are also sure that everybody will be satisfied, even the pickiest child. So try our chicken mozzarella filled nuggets with Balsamic Vinegar of Modena mayo

Enjoy the recipe!

Ingredients for 20 nuggets:

chicken breast 250 g., breadcrumbs 1 spoon, Parmigiano reggiano 1 spoon, mozzarella 100 g., EVO oil 30 ml., salt and pepper to tast, flour+breadcrumbs+flour for the breading.

for the Balsamic Vinegar mayo: 2 yolks, EVO oil 200 ml., original Balsamic Vinegar of Modena 20 ml., salt to taste.

Preparation:

Let’s start by preparing the balsamic vinegar mayo. Break the yolks with a eggbeater and drizzle slowly the balsamic vinegar. Add the EVO oil. Beat until the mayo thickens and then put it in the fridge.

For the nuggets is necessary  a food processor with strong blades because the meat must be blended. Chop the chicken in tiny pieces and put them in your mixer. Pulse until you get a  coarse paste.

Mozzarella filled nuggets with Balsamic Vinegar of Modena mayoPour the paste into a bigger bowl and add the Parmigiano Reggiano and the breadcrumbs and whisk. Take 2 small portions of the meat, flatten the both and put a piece of mozzarella between the two.

Then warm up some oil and fry your nuggets until they become really golden and crispy.

Serve them with our special Balsamic vinegar of Modena mayo and… and… EAT!

Again, we are sure that this recipe will be the best for your children and also for your inner child. Everybody loves nuggets. Especially the ones with a cheesy filling. Feel the taste. Eat our chicken mozzarella filled nuggets with Balsamic Vinegar of Modena mayo.

L-Originale Balsamic Vinegar of Modena: www.l-originale.com

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Hot Ricotta Pies with Balsamic Vinegar of Modena PGI https://usebalsamicvinegar.com/hot-ricotta-pies-balsamic-vinegar-modena-pgi/?utm_source=rss&utm_medium=rss&utm_campaign=hot-ricotta-pies-balsamic-vinegar-modena-pgi Fri, 07 Apr 2017 14:01:14 +0000 http://usebalsamicvinegar.com/?p=878 Hot Ricotta Pies with Balsamic Vinegar of Modena PGI. Have you ever tried to associate balsamic with cheese? Ingredients 4 people amount: 3 eggs, 1 cup of sugar + 40 g (1.41 oz- 0.09 lb), 3 spoons of 00 wheat flour, 250 g (8.80 oz- 0.55 lb) of ricotta or other cheese like quark, 3 spoons …

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Hot Ricotta Pies with Balsamic Vinegar of Modena PGI. Have you ever tried to associate balsamic with cheese?

Ingredients 4 people amount:

3 eggs, 1 cup of sugar + 40 g (1.41 oz- 0.09 lb), 3 spoons of 00 wheat flour, 250 g (8.80 oz- 0.55 lb) of ricotta or other cheese like quark, 3 spoons of Balsamic Vinegar of Modena PGI + 50 g (1.76 oz- 0.11 lb), Nutmeg, cinnamon, 100 g (3.52 oz- 0.22 lb) of butter, 100 g (3.52 oz- 0.22 lb) of crumbled cookies, Crumbled macaroons.

Execution:

Whip egg yolks and sugar in a bowl until the mixture has a foamy texture.

Stir softly sieved flour to the mixture, then sieved ricotta. Add a coffee-spoon of cinnamon and strew the mixture with a little bit of nutmeg.

Pour 3 spoons of Balsamic Vinegar of Modena PGI  into the bowl and blend all ingredients.

Let the mixture rest for 15 minutes.

Whip egg albumens with 40 g (1.41 oz- 0.09 lb) of sugar. Mix them softly with the mixture.

Grease four baking moulds with 50 g (1.76 oz- 0.11 lb) of butter and cover them with crumbled cookies.

Pour the ricotta mixture into them.

Put them into warm oven (170°C- 338°F) and bake for 20 minutes.

Turn oven off. Let ricotta pies rest there for 10 minutes.

Prepare a Balsamic Vinegar of Modena PGI sauce blending 50 g (1.76 oz- 0.11 lb) of warm molten butter with 50 g (1.76 oz- 0.11 lb) of Balsamic Vinegar of Modena PGI

Place ricotta pies in the middle of four dishes. Sprinkle them with Balsamic Vinegar of Modena PGI sauce

Decorate with crumbled macaroons and serve.

 

 

L-Originale Traditional Balsamic Vinegar of Modena: www.l-originale.com

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Parmesan cheese and Balsamic Vinegar of Modena https://usebalsamicvinegar.com/parmesan-cheese-balsamic-vinegar-modena/?utm_source=rss&utm_medium=rss&utm_campaign=parmesan-cheese-balsamic-vinegar-modena Fri, 31 Mar 2017 22:20:31 +0000 http://usebalsamicvinegar.com/?p=699 How to effortlessly savor the real taste of Balsamic Vinegar of Modena. Try it and let me know what you think. Cut the Parmesan cheese in irregular pieces and put it on a serving plate, then pour the Traditional Balsamic Vinegar Extra Vecchio to cover it equally and pick a wood stick on each piece …

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How to effortlessly savor the real taste of Balsamic Vinegar of Modena. Try it and let me know what you think.

Cut the Parmesan cheese in irregular pieces and put it on a serving plate, then pour the Traditional Balsamic Vinegar Extra Vecchio to cover it equally and pick a wood stick on each piece of cheese.

That’s it! …success guaranteed!

For a refined variant: Put fresh whole strawberries (not too big) previously cleaned among the Parmesan cheese…success guaranteed!

Serve these appetizers with aperitifs or a good sparkling red wine like the typical Lambrusco.

 

L-Originale Traditional Balsamic Vinegar of Modena: www.l-originale.com

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