Risotto with Traditional Balsamic Vinegar of Modena
Ingredienti:
Rice, an onion, meat broth, butter, olive oil, a glass of white wine, Parmesan cheese, traditional balsamic vinegar of Modena.
Brown slightly an onion in the olive oil, add the rice and toast it, deglaze with white wine and evaporate, cover with meat broth till completed cooking. After that add a piece of butter and whisk with Parmigiano cheese, separately, reduce a bit of Traditional Balsamic Vinegar and add it to the rice with slice of Parmigiano Reggiano cheese.
Porc tenderloin with Traditional Balsamic Vinegar of Modena PDO
Ingredienti:
Pork tenderloin, Parmigiano Reggiano, Traditional Balsamic Vinegar DOP
Cut 6 slices of pork tenderloin about 2 cm high and roll in flour. Fry the butter in a pan and pour a little Traditional Balsamic Vinegar, salt and mix. Then combine the fillets and cook for 8 minutes (4 per side). Put them down in the plate and reduce quickly the sauce on high heat, then pour over the fillets. Add some slice of Parmigiano Reggiano and pour some drops of Traditional Balsamic Vinegar of Modena. Serve with mashed potatoes.
Omelet with Traditional balsamic Vinegar of Modena
Ingredienti:
10 fresh eggs, a middled-,sized onion, 3 spoonfuls of Traditional balsamic Vinegar, a pinch of “aglione” (salt, rosemary, the idea of the garlic, a bit of sage and basil.)
Put in cold the onion cutted into slice and the garlic in a pan, then brown then til gilding.
Separately, beat the eggs together with the aglione, mixing well everything.
Drain the onion browned from the garlic and pour it in the bowl of the eggs.
Continue to mix everything with care. Return the pan with browned onion to the fire and boil. Pour the contents of the bowl. Control with attention the cooking which is quick and care about obtaining a good gilding on both sides of the omelet.
Now pour on the plate excluding the oil. Without waiting pour the Traditional Balsamic
