Recipe Balsamic Vinegar - Alessandra Home Moods

Recipe IDEAS with
GIUSTI’s BALSAMIC VINEGAR

Balsamic vinegar has always been the protagonist of Modenese and Emilian cuisine, perfectly matching with the main products and dishes of the area. Its versatility and uniqueness have also paved its way to the kitchens of the most innovative national and international chefs, alongside preparations and products of all sorts: from shellfish and meat and fish tartare, to oysters and foie gras. Balsamic Vinegar was recently rediscovered in bakery food preparations as well, used alongside the traditional vanilla ice-cream in groundbreaking and creative ways.

I love the extraordinary combination of Balsamic Vinegar and Parmigiano Reggiano, two local culinary excellences that should be eaten together
as an appetizer. All you have to do is pour a couple of drops of Balsamic Vinegar over the Parmigiano Reggiano flakes. It is as easy as it is a unique experience!

As the first course,
we add up another ingredient: RICE!

RISOTTO
with Balsamic Vinegar Pearls

Ingredients:
Serves 4

350gr ACQUERELLO RICE
4 SHALLOTS
BALSAMIC VINEGAR PEARLS
2 tbsp OLIVE OIL
50gr BUTTER
1/2 glass WHITE WINE
To taste VEGETABLE BROTH
5 tbsp PARMIGIANO REGGIANO

PREPARATION

To prepare the risotto, rinse, dry and finely chop the shallot. Heat 2 tablespoons of olive oil in a pan and brown the shallot for about 5-6 minutes, stirring constantly. Add up two tablespoons of broth to help with cooking. Put the rice in the pan and let it toast for about 1 minute. Pour half a glass of white wine and let it evaporate. Keep adding the broth as it dries. It will take up to 20 minutes for the rice to cook. Once fully cooked, stir the rice with 50gr of butter, 5 tablespoons of Parmigiano Reggiano, pepper and salt. Serve the rice on four individual plates and decorate with Parmigiano Reggiano flakes and Balsamic Vinegar Pearls.

SALMON FILLET
with Classic Balsamic Vinegar

Ingredients:
Serves 4

4 salmon fillets with skin
6/8 Jerusalem Artichokes
½ red cabbage
Salt and pepper
Extra Virgin Olive Oil
Classic Balsamic Vinegar
Extravecchio DOP Balsamic Vinegar

PREPARATION

Prepare the vegetables: peel the Jerusalem artichokes, wash them and slice them thinly with the mandoline. Thinly slice the red cabbage. In a pan, heat 2 tablespoons of extra virgin olive oil, brown the Jerusalem artichoke slices first over high heat, then over low heat. Once the slices have softened, add salt and a little bit of ground pepper (like piper cubeda). Set them aside to rest in a warm environment. Using the same pan as before, add another 2 tablespoons of extra virgin olive oil and let the cabbage cook over high heat, stirring often. Season with salt and pepper. Rinse the salmon fillets and dry them with absorbent paper. Heat a pan with extra virgin olive oil and once hot, place the salmon with the skin on the pan for 3 minutes on high heat. Lower the heat (medium heat) and cook for another 5 minutes and finish by covering it for another 2 minutes. Season with salt and pepper.

Arrange a bed of Jerusalem artichokes on a plate, place a salmon fillet on top of it and next to it, the cabbage. Serve with drops of Classic Balsamic Vinegar of Modena Extravecchio.

CRÈME BRÛLÉE
with Balsamic Vinegar

Ingredients:
Serves 4

Balsamic Vinegar
400 g Milk
350 g Sugar
200 g Fresh Cream
2 Eggs
6 Egg Yolks
Lemon

PREPARATION

To prepare the Crème Brûlée, heat the milk and cream together and flavour with a lemon peel. In a bowl, mix the eggs and egg yolks with 200 g of sugar, add the mixture to the hot and filtered milk and cream blend, mix and pour into small individual baking dishes. Dip the baking dishes in two fingers of cold water, then put them in the oven at 160 ° to allow the cream to thicken in a bain-marie for about an hour (it must not boil). Once baked, let the cream cool to room temperature and then place it in the fridge for two hours.
Before serving, sprinkle the surface with brown sugar and caramelize it with the cooking blow torch. Alternatively, leave it under the grill of the oven for a few minutes until the sugar caramelizes completely. Garnish with fresh fruit to taste, such as berries. Serve and, lastly, pour few drops of Balsamic Vinegar.

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