Tortellini wit Traditional Balsamic Vinegar PDO

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Tortellini Parmesan cheese PDO cream and wafer with Traditional Balsamic Vinegar PDO

Tortellini e Balsamico DOP

Tortellini Parmesan cheese PDO cream and wafer with Traditional Balsamic Vinegar PDO

Primi

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    Level: Difficult

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    Prep: 120 minuts

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    Coook tortellini: 5 minuts

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    For: 5/6 people


  • INGREDIENTS:

  • For the Parmesan Cheese Wafer

  • 50 g béchamel

  • 20 g butter

  • 15 g di Parmigiano Reggiano DOP

  • For the Pasta

  • 400 g flour

  • 4 eggs

  • For the Stock

  • 4 liters of water

  • 200 g beef chuck

  • ¼ capon (or chicken)

  • 30 g celery

  • 30 g carrots

  • 30 g onion

  • 1 Parmigiano Reggiano DOP crust

  • Salt to taste

  • For Tortellini filling

  • 50 g each of: veal meat, pork meat, chicken breast, sausage, Modena Ham PDO, Mortadella Bologna PGI

  • 100 g of Parmigiano Reggiano DOP

  • 2 eggs

  • 1 glass of white wine

  • Salt, oil, nutmeg

  • Finish with:

  • Traditional Balsamic Vinegar of Modena PDO Extravecchio aged at least 25 years

PREPARAZIONE:

PREPARATION OF THE PARMESAN CHEESE WAFER
 
Heat up a non-stick pan, spread some grated Parmigiano Reggiano PDO to cover the bottom of the pan with a thin layer, leave until golden and then place onto an inverted cup.  Wait for a few minutes and then arrange the wafer on the plate.

 
PREPARATION OF THE TORTELLINI
 
Simmer the water and all the broth ingredients for at least three hours; scoop off the froth that comes to the surface.

For the filling

Sauté the pork, chicken, veal and sausage cut into chunks in a little oil for about 10 minutes, splash with white wine and add some salt.

Put the meat, mixed with Modena Ham PDO and Mortadella Bologna PGI, through a mincer twice, then mix in the Parmigiano Reggiano PDO, eggs, nutmeg using your hands.

Prepare the pasta dough and roll out thinly. Make 2 x 2 cm pasta squares, place a small ball of filling in the middle of each square, seal and form the tortellino.

Blend together the béchamel, butter and Parmigiano Reggiano PDO in a pan; cook the tortellini in the simmering broth, drain and toss in the pan with the sauce. Scoop into the wafer cup.

Finish with Traditional Balsamic Vinegar of Modena PDO.


Batteria di Balsamico

Read more: Tortellini wit Traditional Balsamic Vinegar PDO

Duck ravioli and Balsamic Vinegar of Modena

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Duck Ravioli with Aceto Balsamico di Modena, Ginger Foam and Potato cream

Duck Ravioli and Balsamic Vinegar

Duck Ravioli with Aceto Balsamico di Modena, Ginger Foam and Potato cream

Primi

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    Level: Difficult

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    Prep: 18 Hours

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    Cook: 7 hours

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    For: 3/4 people


  • INGREDIENTS:

  • 1 Gutted Duck

  • 1/2 onion

  • 1 Small carrot

  • 1 small stick of celery

  • 1 Gala type apple

  • Ginger

  • 2 Potatoes

  • 1 Leak

  • Soy lecithin

  • salt and pepper

  • Sprouts

  • Extra Virgin Olive Oil

  • 3 Eggs

  • 300 g Flour

  • Sugar

  •  500 ml Balsamic Vinegar of Modena PGI Vigna Bordò

PREPARAZIONE:

PREPARATION FOR THE DUCK FILLING

Gut the duck well, bone and marinate it with Aceto Balsamico di Modena PGI Vigna Bordò for at least 12 hours. Add onion, carrot and celery duly cut; adjust salt and pepper. Roast in a wood burning oven inside a cast iron casserole with lid for at least 6 hours at about 100°C. When still hot, remove herbs and skin.  With the bone, prepare a classical brown stock. Chop the meat with a knife and mix it adjusting salt and pepper.

PREPARATION FOR THE POTATO SAUCE

Boil the potatoes with the skin and sieve them. Separately, slice the leek and sauté it lengthily in oil, salt and vegetable stock, then blend and add this compound to the sieved potatoes.

PREPARATION FOR THE FOAM

Melt the soy lecithin in water and chopped ginger. Leave to marinate for some hours and sieve. With a hand blender, blend to form a foam.

PREPARATION FOR THE RAVIOLI

Mix the eggs and flour for a long time; leave the dough to rest and roll out using a rolling pin. Shape the ravioli with the duck filling. Braise the ravioli in vegetable stock, salt and extra virgin olive oil for a few minutes.

PLATE PREPARATION

Arrange the ravioli in the dish, add some quenelles of warm duck filling, apple cubes caramelised in a bit of sugar, ginger foam and brown stock prepared with the duck bones.


Batteria di Balsamico

Read more: Duck ravioli and Balsamic Vinegar of Modena

Won ton Trio with Aceto Balsamico di Modena IGP

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Won ton Trio with Aceto Balsamico di Modena IGP

won ton e balsamico

Won ton Trio with Aceto Balsamico di Modena IGP

Primi

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    Level: Medium

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    Prep: 1 hour

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    Cook: about 35 minutes

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    For: 2 people


  • INGREDIENTS:

  • For the pasta

  • 300 g flour type 00

  • 50 g eggs

  • 10 g salt

  • 30 ml water

  • For the Filling

  • 300 g lean pork

  • 5 g leek

  • salt as needed

  • soya sauce as needed

  •  50 ml di Aceto Balsamico di Modena IGP Calamaio

PREPARATION:

Mix the flour with 1 egg, a pinch of salt and some water until the mixture becomes smooth and compact.


Chop the pork, chop and wilt the leek. Add the meat to the leek, the soy sauce and Aceto Balsamico di Modena PGI, add salt if necessary.


Flatten the dough until thin, cut it in squares, fill the squares with the meat and close them like ravioli.


Fry three wonton, steam three wonton, and oven bake three wonton. Dress and decorate the dish with Aceto Balsamico di Modena PGI Calamaio.


Batteria di Balsamico

Read more: Won ton Trio with Aceto Balsamico di Modena IGP

Carnaroli rice Parmigiano Reggiano DOP and Aceto Balsamico Tradizionale di Modena DOP

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Carnaroli rice Parmigiano Reggiano DOP and Aceto Balsamico Tradizionale di Modena DOP

riso balsamico e parmigiano

Carnaroli rice Parmigiano Reggiano DOP and Aceto Balsamico Tradizionale di Modena DOP

Primi

  • aceto balsamico di modena, aceto balsamico tradizionale di modena, aceto balsamico, modena, acetaia, traditional balsamic vinegar of modena, balsamic vinegar, balsamico modena, aceto balsamico di modena igp, Aceto Balsamico Tradizionale, balsamic vinegar, ceste natalizie, igp, confezioni regalo, dop, condimento, balsamico aceto, tradizionale, professionisti, Modena, Balsamico, Aceto, qualità, Sassuolo, Consorzio Tutela Aceto Balsamico di Modena, consorzio balsamico, tutela, perle balsamiche, aceto bianco, balsamico bianco, acetaia, acetaia compagnia del montale Primi e Pasta

    Level: Difficult

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    Prep: 45 minuts

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    Cook: 30 minuts

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    For: 4 people


  • INGREDIENTS:

  • 320 g carnaroli rice

  • 100 g butter

  • 130 g di Parmigiano Reggiano DOP

  • 1/2 glass of good white wine

  • Tosone

  • 1/2 onion

  • 15 g gravy

  • 1 litre stock

  • Salt and pepper

  • Traditional Balsamic Vinegar of Modena DOP Affinato aged at least 12 years

PREPARATION:

Chop the onion finely and sauté in a tablespoon of butter.

Add the rice and toast with ½ glass of good white wine and the gravy.

Keep stirring and gradually add the broth, which must be kept very hot.

When the rice is cooked (approx. 15 minutes), mix in the butter and the 24 month Parmigiano Reggiano PDO.

Serve decorated with fried tosone cheese, crisps made with grated Parmesan crust and Traditional Balsamic Vinegar of Modena DOP.


Batteria di Balsamico

Read more: Carnaroli rice Parmigiano Reggiano DOP and Aceto Balsamico Tradizionale di Modena DOP

Certificazioni:

IFS Food
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P.IVA: IT01497760361
Via W. Tobagi 6A
41049 Sassuolo (MO)
ITALY

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Aceto Balsamico Compagnia Del Montale
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