Balsamic Vinegar of Modena – Recipes

ACE TO BALSAMICO DI MODENA PGI BA LSA MIC V INEG A R OF MODEN A

The Protected Geographical Indication Aceto Balsamico di Modena (Balsamic Vinegar of Modena) is not only a light and fresh dressing but also a unique and inimitable ingredient: the Black Gold, that element capable of balancing and harmonizing the individual foods matched with it, increasing and enhancing the flavours.

Already known to the ancient Romans, it manages to combine the most authentic essence of tradition with contemporary taste, perfectly accompanying both the great classics of the Italian cuisine and the latest trends and recipes from all over the world.

Organismo responsabile dell’informazione: Consorzio Tutela Aceto Balsamico di Modena Autorità di gestione designata per l’esecuzione: Direzione Generale Agricoltura, Caccia e Pesca (Autorità di Gestione)

Precious ally of the great chefs as well as of amateur cooks, it is extremely versatile and matches both simple, everyday, “fast” dishes, as well as the most refined creations, which are also open to foreign influence.

Let yourself be inspired!

This recipe book aims at recognizing the merit of the producers, the chefs and the many admirers of this product pursuing the Consortium for the Protection of this work that celebrates the Balsamic Vinegar of Modena, a treasure trove of flavours and fragrances that deserves to be discovered along with its territory.

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CREDITS Design and Layout BLANCDENOIR srl Photos Mauro Ferrari

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CONSORZIO TUTELA ACETO BALSAMICO DI MODENA Via Ganaceto, 113 - 41121 Modena – Italia Tel. +39 059 208621 Mail info@consorziobalsamico.it Sito web: www.consorziobalsamico.it ACETO BALSAMICO DI MODENA PGI

bruschetta with asparagus

S tarters

Aceto Balsamico di Modena IGP

and quail eggs with

Place the quail eggs in a small pot with cold water, bring to a boil and cook for 3 minutes, remove from the pot and let cool in icy cold water.

mix to a creamy consistency, then strain to retain the fibrous strains, add the Parmigiano Reggiano PDO cheese, a spoon of oil and a few drops of Balsamic Vinegar of Modena.

In a casserole, heat up the Balsamic Vinegar of Modena diluted with 1dl water; in the meantime shell the eggs and place them in a mason jar, add the rosemary and two bay leaves, then cover with the hot diluted vinegar.

Using a potato peeler or a slicer, shave the asparagus into thin ribbons, from the base towards the tip, then transfer the asparagus ribbons in a bowl filled with water and ice. This passage will keep the asparagus ribbons crunchy.

Cap the jar and, once cooled, place in the fridge for at least 6/8 hours.

Toast the bread and spread on it the cream and the asparagus ribbons, which you will have drained, dried and dressed with oil and Balsamic Vinegar of Modena; garnish with the marinated quail eggs cut in wedges.

Wash the asparagus and chop off the tough stems’ end parts; cut in round slices and cook in little water slightly salted for 8/10 minutes.

Drain the asparagus slices and, using a hand blender,

4 Slices of wholegrain bread 12 Quail eggs 8/10 Green asparagus 1 dl Balsamic Vinegar of Modena 40 g Grated Parmigiano Reggiano PDO cheese Italian extra virgin olive oil Rosemary Bay leaves Salt

Recipe by Monica Bergomi

F or 4

servings

P reparation ACETO BALSAMICO DI MODENA PGI

5

time :

R est : 8 h

30’

S tarters

125 ml Water 1 Tablespoons italian extra virgin olive oil 250 g White spelt flour Salt ½ Small onion 50 g Alto Adige Speck PGI 200 g Mixed meat mince 15 ml Apple brandy 1 Tablespoons black mustard à l’ancienne 1 Tablespoons goji berry jam ½ Tablespoon pesteda seasoning 50 g Caciotta Maremmana cheese FOR THE BLACK MUSTARD À L’ANCIENNE 50 g Black mustard seeds Water 1 Tablespoons honey 1 ½ Tablespoons Balsamic Vinegar of Modena

mince pies à ma mode In a large pan bring the water and oil to a boil and then add the flour (previously sifted with a pinch of salt) all at once and mix vigorously on low heat to eliminate the lumps.

When the dough starts to come together, remove the pan from the heat, tip the dough onto a surface and knead briefly.

Spoon the filling in, then cut out 8 smaller disks and use them to cover the pies. Seal the edges well and slit a cross in the top of each pie.

Refrigerate for at least 1 hour; this will make the dough elastic and prevent it from breaking during baking. Bake at 180° for 45 minutes and allow to stand for ten minutes before gently removing the pies.

Allow the dough to cool down while you prepare the filling: chop the onion and Alto Adige Speck PGI and sauté in a little oil. When you have obtained a creamy base, add the meat and sauté it.

PREPARATION FOR THE BLACK MUSTARD À L’ANCIENNE Coarsely chop the mustard seeds, without grinding them into a fine powder.

Pour the water in a thin stream and beat well with a fork to achieve a creamy consistency.

Allow to stand for about half an hour, before adding the other ingredients.

Splash with the brandy and turn the heat up to allow the alcohol to evaporate. Remove from the heat, mix in the mustard, goji berry jam, seasoning and finely diced caciotta cheese. Roll the dough out to a thickness of approx. ½ cm.

Use a 10 cm round cutter to obtain pastry disks with which you will line 8 lightly oiled pie pans.

Pour the mustard into hermetically sealed jars, refrigerate for at least 24 hours before using, to allow the bitter components of the mustard seeds to partially disperse.

Oinch Fleur de sel Salt

Recipe by Serena Grossi

For 4 servings Preparation time: 1h 45’ Cooking time: 45’

ACETO BALSAMICO DI MODENA PGI

6

finger food lentils patties

S tarters

Arrange them in an oven pan and put in the oven at 180ºC for 20/25 minutes.

Place the cooked lentils, the sliced garlic, having removed the inner sprout, in a blender.

Blend everything until obtaining a smooth compact mixture.

200g Cooked lentils 1 Small clove of garlic 1 Shallot 1 Medium size boiled potato Season’s salad Salt and pepper to taste Italian extra virgin olive oil to taste Sesame seeds to taste Aged Balsamic Vinegar of Modena

F or 8

Wash and slice the vegetables you selected for the salad, dress with oil and salt, and arrange in finger-food single portion dishes and finish the preparation by pouring a few drops of Aged Balsamic Vinegar of Modena.

In a bowl, smash the potato with the ricer or the fork’s prongs and add to the lentils mixture, salt and pepper to taste, and blend well. Place in the refrigerator for about 30 minutes.

The little balls can be served hot, warm or at room temperature.

Place the sesame seeds in a bowl. Grease your hands with the oil and form walnut size balls with the lentils’ mixture, dip in the sesame seeds so that they stick evenly to the outer surface of the patties.

They can also be served as an excellent vegetarian and vegan main dish.

Recipe by Monica Bergomi

finger food

P reparation

time :

cooking time :

45’

20’

ACETO BALSAMICO DI MODENA PGI

8

F irst

courses

Aceto Balsamico di Modena IGP Invecchiato and croutons fennel cream with

Wash the fennel thoroughly, removing all the traces of soil.

Remove the outer tougher layers and set aside some of the green leaves.

6 Fennels 2 Medium-sized yellow onion Italian extra virgin olive oil Aged Balsamic Vinegar of Modena

and let cook at medium flame until the vegetables are soft, it will take 15 minutes.

Remove from the fire and, using a hand held mixer, reduce to a creamy consistence.

Taste and add salt if needed.

Pour just a little Extra Virgin Olive Oil in a stainless steel casserole, covering the bottom, add the onion, the fennels cut in slices, salt and let sauté for a few minutes.

Transfer the cream in the serving containers of your choice, decorate with the green leaves and a ribbon of Aged Balsamic Vinegar of Modena. Serve with croutons of country style bread.

Add as much boiling water as needed to cover the fennels

Salt Bread croutons and fennel leaves

F or 4

Recipe by Monica Bergomi

servings

P reparation C ooking

time :

time :

15’

15’

ACETO BALSAMICO DI MODENA PGI

10

F irst

courses

penne with pumpkin, pancetta

Aceto Balsamico di Modena IGP

and

320 g Penne rigate 300 g Pumpkin 100 g Smoked pancetta

Peel the pumpkin and remove the seeds.

Cut part of the pumpkin into 1-cm cubes and put them aside. Put the rest of the pumpkin, the garlic, 1 tablespoon of Sabina PDO extra virgin olive oil and a little salt in a pot, cover with water and bring to the boil.

A few drops of Balsamic Vinegar of Modena

Once the pumpkin is cooked, blend it until creamy. Put a frying pan on medium heat, add 2 tablespoons of Sabina PDO extra virgin olive oil and fry the pancetta.

2 Tablespoons of Sabina PDO extra virgin olive oil

Remove the pancetta from

60 g Toma cheese 1 Clove of garlic

the frying pan, add the pumpkin cubes and 1 teaspoon of Balsamic Vinegar of Modena and cook for a few minutes; season with salt and pepper to taste then add the pancetta.

Cook the pasta in plenty of boiling salted water, drain it, pour it into the pumpkin and bacon sauce, stir, then add the pumpkin purĂŠe and grated Toma cheese and combine.

Finish the dish with a few drops of Balsamic Vinegar of Modena and slivers of Toma cheese before serving.

Salt and pepper Recipe by Imma Di Domenico

F or 4

servings

P reparation

time :

30’

ACETO BALSAMICO DI MODENA PGI

12

F irst

courses

quiche vittoria Brown the onions in the butter with the thyme for 20 minutes. Beat the eggs, add the cream, the grated Parmigiano Reggiano PDO cheese, the onions and all the cooking juices. Salt and pepper.

1 Roll of shortcrust pastry FILLING 600 g Sliced onions 1 Head of radicchio 90 g Thin cheese slices 30 g Butter 80 g Parmigiano Reggiano PDO cheese

in the onion filling levelling it off.

Place the quiche in a preheated oven at 190°C for 20 minutes, then lower the temperature to 170°C and continue cooking for 20 minutes more.

Coat the Ø 26 cm baking tin with the shortcrust pastry, then prick it on the bottom and line it with the slices of cheese slightly overlapping them.

Cover with the radicchio cut into a fine julienne, then pour

When the quiche is cooked, remove it from the oven and let it rest a few minutes before savouring it with a few drops of Balsamic Vinegar of Modena.

Recipe by ‘ Più Cucina’

2 Sprigs of thyme 3 Eggs 150 g Fresh cream Salt and pepper TO SERVE Balsamic Vinegar of Modena

F or 4

servings

P reparation C ooking

time :

time :

30’

1h

ACETO BALSAMICO DI MODENA PGI

14

Second courses

variation of norwegian

Aceto Balsamico di Modena IGP

baccalà with

500 g Baccalá filet 500 g Fresh spinach 150 g Sugar 100 g Red pepper 100 g Green apples 100 g Rice flour 80 g Tropea Red Onion PGI 25 g Parsley 5 g Salt 5 g Pepper 1000 ml Milk 50 ml Balsamic Vinegar of Modena 25 ml Italian extra virgin olive oil 25 ml Sparkling water 5 ml Apple vinegar Pomegranate seeds

Soak the baccalá in cold water for 24 hours, take a portion of it and soak it for another two hours in milk. This part must cook with part of the julienne-cut Tropea Red Onion PGI until all the liquid evaporates. The other part is divided again in half, one part is fried after dipping it in a paste made of rice flour and sparkling water and served on a cream of red pepper.

top and sprinkle drops of Balsamic Vinegar of Modena.

Take the portion of baccalá cooked in milk and blend it with olive oil, chopped parsley and a scent of garlic. Add salt and pepper if necessary. Using two spoons make quenelles and serve them with an apple cream.

To prepare the apple cream, peel and cut the apples in pieces.

Cook the apples in butter and add some milk, blending everything until creamy. Place some Aceto Balsamico di Modena and sugar in a pot and cook on a low flame until the liquid reduces to a quarter. Pour the creamy liquid on the quenelles.

To prepare the cream of pepper, fry the pepper in hot oil.

Once the pepper cools remove the skin, blend the pulp while adding broth, the cream is served as a mirror for the fried product. Sprinkle drops of apple vinegar on top. The other part is steamed and served on a bed of spinach previously sautéed in butter. Place the Tropea Red Onions PGI, previously braised with Balsamic Vinegar of Modena, on top of the spinach.

Finally place the baccalá on

Serve the three different versions of the baccalá on the same dish.

Decorate with pomegranate seeds.

Recipe by Giuseppe Graziano

F or 4

servings

P reparation

time :

3h

ACETO BALSAMICO DI MODENA PGI

16

S econd

courses

deer filet with mixed berries

Aceto Balsamico di Modena IGP Invecchiato and

(Preparation in the dining area using a flambé lamp on a gueridon).

In the same pan add the mixed berries, the deer back and let it cook with Aged Balsamic Vinegar of Modena.

Melt the butter with the rosemary and the garlic in the pan until it foams.

600 g Deer filet 200 g Mixed berries 150 g Deer back 70 ml Aged Balsamic Vinegar of Modena 50 g Butter

When the sauce is reduced add salt and pepper (do this away from the meat to avoid any loss of organoleptic qualities).

Pour the sauce on top of the filet and garnish with fresh currant and fresh mint.

Add the filet and lightly cook on each side, remove the rosemary and the garlic then let it flambé with the vodka. Neatly place the filet on a hot plate to serve to the client.

5g Salt 0.5 g Garlic clove

Recipe by Lauryana Vladi

Pepper Fresh rosemary 50 cl Vodka

F or 4

servings

P reparation C ooking

time :

time :

10’

8’

ACETO BALSAMICO DI MODENA PGI

18

Second courses

tuna tataki with mango flavoured mayonnaise

Aceto Balsamico di Modena IGP Invecchiato and

and, when it is hot, place the tuna triangles and sear them quickly to brown the outside surface letting the inside be raw, then turn them and repeat on the other side.

Peel and remove the large pit from the mango, cut in large dices.

450 g Tuna (2 slices 3cm thick) 1 Rape mango 20 g Italian extra virgin olive oil 15 g Aged Balsamic Vinegar of Modena Salt 30 g Popcorn, better if home made

With a hand blender purée the mango flesh and add the extra virgin olive oil, a pinch of salt and the Aged Balsamic Vinegar of Modena.

This type of cooking called tataki, is a fish preparation technique use especially for tuna, or for meat typical of Japanese cuisine.

The sauce consistency shall be the one of a smooth, velvety and rather thick mayonnaise.

Plate by setting the mango mayonnaise with Aged Balsamic Vinegar of Modena in the bottom, then 2 tataki tuna triangles and top with some popcorn puffs.

With a very sharp knife, slice 8 triangles of about 50g each.

Possible trimmings can be used for other preparations.

Heat a non stick frying pan Recipe by Monica Bergomi

F or 4

servings

P reparation C ooking

time :

time :

20’

5’

ACETO BALSAMICO DI MODENA PGI

20

celeriac, apple

S ides

and purple cabbage salad Cut the purple cabbage in thin slices and place in a large bowl.

add it the cabbage.

Drain the apple slices, pat dry and put them in the bowl with the rest of the vegetables.

Wash the apple, dry and cut it in thin slices using a slicer, let the slices rest in a bowl of lemon juice acidulated water.

Half of a medium size celeriac A third of a purple cabbage

Add the poppy seeds, oil, salt and pepper and Balsamic Vinegar of Modena.

Peel the celeriac and julienne cut it with the proper tool and

Toss thoroughly and serve.

Recipe by Tiziana Arosio

One green apple Salt White pepper Poppy seeds Extra virgin olive oil Balsamic Vinegar of Modena Lemon juice

F or 1

portion

P reparation

time :

15’

ACETO BALSAMICO DI MODENA PGI

22

D esserts

masala chai pannacotta

Aceto Balsamico di Modena IGP

and

syrup (reserve a few tablespoons) with cream, sugar and the soaked, squeezed gelatine sheets; place on a low heat and bring to a simmer, stirring continuously.

Soak the gelatine sheets in cold water for 10 minutes.

500 ml Fresh cream 150 g Sugar 6 g Gelatine sheet 1 Tablespoon black Assam tea

Toast the spices in a small pan, to release their essential oils, and grind them in a mortar together with the tea leaves.

In a small pot, bring a glass of water to boiling point.

1 Teaspoon green cardamom seeds

Add the spices and boil for 2 minutes; add the Balsamic Vinegar of Modena, allow to stand for 3 minutes, filter and stir in the sugar. In a small heavy-bottom pot, mix the

1 Teaspoon black peppercorns

Recipe Imma Di Domenico

1 Tablespoon crumbled cinnamon stick

Pour the mixture into 4 individual pots.

Refrigerate for at least 4 hours, turn out onto individual plates and serve the dessert decorated with the reserved syrup.

1 Teaspoon ginger powder 1 Teaspoon ground cloves 1 Teaspoon Balsamic Vinegar of Modena

F or 4

servings

C ooking

time :30’

ACETO BALSAMICO DI MODENA PGI

24

ricotta tarts with

D esserts

sour cherry preserve and

Aceto Balsamico di Modena IGP

FOR THE SHORT CRUST PASTRY 300 g Strong white flour 150 g Butter

and creamy. Pour the jar of preserve into a bowl and add the teaspoon of Balsamic Vinegar of Modena to the mixture and blend the two thoroughly.

Form a well with the flour on the work surface, place the sugar, eggs and grated lemon zest in the middle and begin to mix.

At this point add the cold diced butter and keep kneading, gradually adding all the flour. Wrap up the pastry in cling film and leave to rest in the refrigerator for at least 30 minutes.

100 g Sugar 1 Egg + 1 egg yolk Grated lemon zest

Spread a layer of preserve on the bottom of the tarts, followed by a layer of ricotta. Use the remaining short crust pastry to make strips and cross them so they overlap one another on top of the ricotta.

FOR THE FILLING 1 Jar of sour cherry preserve 450 g Cow’s milk ricotta 200 g Sugar 1 Tablespoon Balsamic Vinegar of Modena

Take the pastry and roll out to 1 cm in thickness. Use to line the tart moulds; pierce the bases with the prongs of a fork.

Place the ricotta and sugar in a bowl and mix until smooth

Bake in an oven preheated to 180° for around 25-30 minutes. Remove and leave to cool on a wire rack.

Recipe by di Imma Di Domenico

F or 3

servings

P reparation C ooking

time :

time :

1h

30’

ACETO BALSAMICO DI MODENA PGI

26

bloody mary The classic procedure is: cool the mixing glass with ice and throw it out.

C ocktail

Mix well and add the ice again.

Then using the throwing technique (that is pouring the liquid numerous times onto the ice) oxygenate the cocktail very well.

Add lemon juice, pepper, salt, Tabasco and Balsamic Vinegar of Modena.

Pour in the glasses and add a spring of rosemary as decoration.

After thorough mixing add the gin and the tomato juice.

Recipe by Bruno Petronilli

9 cl Tomato juice 4/5 drops Tabasco 3/4 drops Balsamic Vinegar of Modena 1.5 cl Lemon juice 4.5 cl Gin 1 Pinch salt 1 Pinch pepper 1 Spring rosemary

F or 1 ACETO BALSAMICO DI MODENA PGI

29

cocktail

P reparation

time :

10’

balsamic spritz

C ocktail

dena and mix it with fresh organic pomegranate juice.

Take a wedge of pink grapefruit, divide it in 3 pieces and mash it in the glass with a teaspoon of cane sugar.

Choose a wide and cold stem glass.

Add a grappa distilled 5 times, in order to use an unusual but perfect ingredient for this cocktail.

Finish it filling the glass with a Blanc de Noir, a Champagne made only by Pinot Black grapes.

Add Balsamic Vinegar of Mo-

1 Wedge pink grapefruit

Recipe by Bruno Petronilli e Marco Latini

1 Tablespoon cane sugar 3 cl Grappa 3 cl Fresh organic pomegranate juice 1 Tablespoon Balsamic Vinegar of Modena 3/5 cl RosĂŠ Champagne

F or 1

cocktail

P reparation

time :

10’

ACETO BALSAMICO DI MODENA PGI

30

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