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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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"Piccatina" with balsamic vinegar alla Pavarotti (recipes second courses)
Ingredients:
800 g best end of veal sliced;
100 g butter;
60 g Modenese cured ham julienned;
25 g chopped parsley;
1 tablespoon Modena's Traditional Balsamic Vinegar;
flour, salt, pepper as needed.
Flatten the slices of veal slightly, salt (bear in mind that you will be using somewhat salty cured ham later so do not exaggerate with the salt at this stage), pepper and flour them.
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Venitian style veal liver with balsamic dressing (recipes second courses)
Ingredients for 4 people:
600 grams of veal liver, cut into thin slices
500 grams of onion
1 ladle of vegetable broth
parsley
50 grams of butter
olive oil
salt
balsamic dressing
Cut the onion into thin slices and cook over low heat in the olive oil until they are slightly golden in color. Add a tablespoon of chopped parsely.
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Filet of beef with shallot sauce and balsamic dressing
Ingredients for 4 people:
4 tender beef medallions of 150 grams each
30 grams of shallots, finely chopped
8 teaspoons of roasting sauce
200 grams of pearl onions in sweet and sour sauce
30 grams of butter
balsamic dressing
Sautee the shallots in the butter and add 2 teaspoons of balsamic dressing.
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