online shop of italian wine, french wines, balsamic vinegar of Modena; Italy wine and Champagne, wine cellar, wine bar and restaurants Italy, great italian wine and champagne, selling of traditional balsamic vinegar of Modena; the best gourmet products made in Italy; italian wine and Champagne for high gastronomy recipes
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We have selected the most exclusive italian recipes cooked with the Aceto Balsamico Tradizionale di Modena and the Aceto Tradizionale di Modena, to be served with red or white wines, spumante and champagne. We offer you a great tasting experience for the joy of your palate.
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Filet semicooked in salad (recipes second courses)
Serving six people:
500 gr of pope’s eye or beef filet
2 celery ribs
half an onion
150 gr of different sorts of salad (endive, lettuce, rucola)
half a glass of white wine
2 spoons of Traditional Balsamic Vinegar
extra Virgin Olive Oil
salt and Pepper
parmigiano reggiano slivers
Preparation:
Put some pepper and salt on the filet, brown it at lively fire on a non-stick pan with Extra Virgin Olive oil, add tha half onion chopped finely,
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Pecorino alla Moda Rustica (recipes second courses)
Serves four people:
Original Pecorino cheese 400 gr.
4 tender new onions
Traditional Balsamic Vinegar
extra virgin olive oil
grilled bread
Preparation:
Chop the new onions and make them sauté in a pan with Extra Virgin Olive oil.
Cut the pecorino in cubes and add it to the onions, stirring until it gets soft, add Traditional Balsamic Vinegar and right after turn the fire off.
Put the hot pecorino with sauté onions on grilled bread.
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Scallop ring with potatoes and truffles (appetizer recipes)
Ingredients for 4 persons:
Six large raw scallops (40 slices with coral);
2 Autumn truffles each 20 g (40 slices);
5 small potatoes with skin (40 slices);
4 drops of vinegar;
1 tablespoon of cooking oil;
1 tablespoon of extravirgin olive oil;
1 teaspoon of lime juice;
1 teaspoon of Modena's Traditional Balsamic Vinegar
Salad:
12 leaves parsley;
12 leaves wild celery;
10 leaves tarragon;
4 leaves mint;
12 leaves young spinach;
16 leaves pursiane;
16 leaves rocket salad;
12 leaves chervil;
Dress with:
lime juiceolive oil, pepper, salt and a couple of drops of balsamic vinegar
Preparation:
Cut the potatoes into 2 mm thick slices and fry in the olive oil till crisp.
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Cold omelette "Bella Nizzarda" (recipes second courses)
Ingredients for 4 persons:
1 medium sized eggplant;
1 onion;
1 large courgette;
1 green pepper;
1 red pepper;
200 cc olive oil;
1 clove garlic;
1 stem basil;
6 eggs;
2 tomatoes;
50 cc Modena's Traditional Balsamic Vinegar;
pepper and salt to taste.
Preparation:
Cut the eggplant lengthwise into 3 mm thick slices without peeling.
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