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  • Recipes
  • Tasty and healthy
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Balsamic onion
Level: Easy

Balsamic onion

INGREDIENTS: 1 kg of onions, Extra virgin olive oil, Salt, 500 ml. of Balsamic Vinegar of Modena PGI

Peel and cut the onions into pieces 1.5 cm thick. Put a splash of extra virgin olive oil and the onions in a pan: when they start to fry, add salt and water, leaving them to cook slowly for around 30 minutes. Add the Balsamic Vinegar of Modena PGI and leave to cook until the sauce has thickened.

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Angus fillet
Level: Medium

Angus fillet

INGREDIENTS: 200 g Angus fillet, 50 g Pancetta, arugula, Balsamic Vinegar of Modena PGI

Slice the Pancetta into strips, brown them over medium heat in a non-stick pan until crispy. Drain from oil and leave to rest. Put another pan over medium heat with a dribble of oil: as soon as the oil is hot, start cooking the Angus fillet. Cook the meat on both sides to the desired cooking level and add Balsamic Vinegar of Modena PGI. Reduce for about one minute. Serve the fillet on a layer of arugula, add the crispy Pancetta and top with the hot Balsamic Vinegar sauce.

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Tortellini
Level: Difficult

Tortellini

INGREDIENTS FOR 4/6 PEOPLE:
FOR THE PARMESAN CHEESE WAFER
100 g Parmigiano Reggiano PDO
FOR THE PARMESAN CHEESE CREAM
50 g béchamel, 20 g butter, 15 g Parmigiano Reggiano PDO
FOR THE PASTA
400 g flour, 4 eggs
FOR THE STOCK
4 litres water, 200 g beef chuck, ¼ capon (or chicken), 30 g celery, 30 g carrots, 30 g onion, 1 Parmigiano Reggiano PDO crust salt to taste
FOR THE TORTELLINI FILLING
50 g each of: veal meat, pork meat, chicken breast, sausage, Modena Ham PDO, Mortadella Bologna PGI, 100 g Parmigiano Reggiano PDO, 2 eggs, 1 glass white wine, Salt, oil, nutmeg
FINISH WITH:
Balsamic Vinegar of Modena PGI

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Ravioli
Level: Difficult

Ravioli

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.

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Rice
Level: Difficult

Rice

INGREDIENTS: 320 g Carnaroli superfino rice, 100 g butter, 130 g 24 month Parmigiano Reggiano PDO, ½ glass white wine, tosone cheese (fresh Parmesan cheese), ½ onion, 15 g gravy, 1 litre stock, salt and pepper, Balsamic Vinegar of Modena PGI

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 Balsamic Vinegar of Modena PGI.

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Pork
Level: Easy

Pork

INGREDIENTS: carrots, celery, onion, garlic, rosemary, bay leaf, sage, juniper berries, red wine, salt.....

Marinate suckling pig with all the marinade ingredients. Arrange the meat in a roasting dish covered 3/4 with red wine and roast in a dry oven at 190°C for 30 minutes. Cover the dish and continue cooking for 2 and a half hours at 120°C mixed cooking cycle. Dice the vegetables, dress and cook in the oven at 170°C for 15 minutes. Serve with vegetables and finish with aged Balsamic Vinegar of Modena.

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Snapper
Level: Average

Snapper

INGREDIENTS: 100 ml extra virgin olive oil, 160 g filet of snapper with the skin, 120 g red peppers, 80 g zucchini, 16g onions, 20 g olive taggiasche olives, 40 g cherry tomatoes, 60 g lemon, 15 g salt, 21 ml extra virgin olive oil, 5 g parsley, 4 g basil, 3 ml Balsamic Vinegar of modena PGI, 3 g corn starch, 0.5 g bay leaves, 0.5 g tarragon, 0.5 g black pepper in granules, 0.5g cloves, 500ml Chardonnay, 500 ml water.

Boil the water with the wine, half a lemon, bay leaves, salt, cloves and black pepper in granules. Meanwhile, cut (mirepoix style) the onion and the pepper and cook them on a low heat in a pan with some oil for about 5 minutes.

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Baccalà
Level: Easy

Baccalà

INGREDIENTS: 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 Aceto Balsamico di Modena PGI, 25 ml 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.

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Deer Fillet
Level: Average

Deer Fillet

INGREDIENTS: 600 g deer filet, 200 g mixed berries, 150 g deer back, 70 ml Aged Balsamic Vinegar of Modena PGI, 50 g butter, 5 g salt, 0.5 g garlic clove, Some pepper, Fresh rosemary, 50 cl vodka.

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

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Wonton
Level: Difficult

Wonton

INGREDIENTS: For the pasta: 300 g type “OO” flour, 50 g eggs, 10 g salt, 30 ml water, For the filling: 300 g lean pork, 5 g leek, 45 ml Aceto Balsamico di Modena PGI, Salt (as needed), Soy sauce (as needed).

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.

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