Recipes made from Balsamic Vinegar of Modena

All recipes published in this section have been created ad-hoc by some among the most renowned chefs from the province of Modena, the true conoisseurs of Balsamic Vinegar…
They know all there is to know about the unique characteristics and virtues of Balsamic Vinegar of Modena. Only those who feel an intimate bond with this land and its traditions can teach you the secrets of this precious condiment.
Each recipe is signed by the chef who created it and provides an indication of the Balsamic Vinegar of Modena by Acetaia Giuseppe Cremonini best suited to enhance its taste.

What else is left to say? Cook, taste and enjoy!

Ingredients (serves four)
4 slices of Pugliese bread
4 slices of fresh scamorza and caciocavallo cheese
Olitalia Extra Virgin Olive Oil
“Giuseppe Cremonini” Truffle Glaze

Instructions
These cheese varieties are ideal for grilling and make for a simple, fast, tasty recipe. Use fresh Scamorza cheese from Apulia and Caciocavallo Podolico, a variety of cheese made from the milk of a special breed of cows only found in the area near Foggia in Apulia.
Toast the bread on a hot griddle or on a charcoal grill. Grill the cheese for 2-3 minutes per side until crisp and golden.
Serve hot, accompanied by dried tomatoes in oil and garnish with a few drops of “Giuseppe Cremonini” Truffle Glaze for a tasty, fancy touch.
Ideal as an appetizer.

Ingredients (serves four)
400 g of fusilli
200 g of Guanciale (Italian unsmoked jowl bacon)
1 onion
1 tablespoon of tomato sauce
Olitalia Extra Virgin Olive Oil
“Giuseppe Cremonini” Balsamic Vinegar of Modena Puro Modena
Salt and pepper to taste

Instructions
Finely chop onion and cook in little olive oil until golden. Dice bacon and cook bacon and onion in a pan for about 10 minutes.
When halfway cooked add a few tablespoons of “Giuseppe Cremonini” Balsamic Vinegar of Modena Puro Modena, one tablespoon of tomato sauce and turn up the heat to reduce.
When the fusilli is cooked al dente, drain reserving a few tablespoons of cooking water. Mix the fusilli with the bacon sauce and add the cooking water to lend the sauce a creamier texture. Sprinkle with grated Parmigiano Reggiano cheese, add pepper and serve right away.

Ingredients (serves four)
250 cl of fresh milk
125 g of sugar
0.50 cl of whipping cream
4 egg yolks
Grated lemon zest
“Giuseppe Cremonini” Classic Glaze

Instructions
Beat egg yolks and sugar in a bowl. Heat milk mixed with cream and lemon zest and remove from heat before it starts to boil. Pour the milk into the egg yolk and sugar mixture, stirring continuously.
Cook the mixture bain-marie style or on low heat for at least 10 minutes. Allow the mixture to thicken, but do not boil. Leave to cool and chill in the refrigerator for 12 to 24 hours.
After this time, stir the mixture, pour it into an ice-cream maker and process for 30 minutes. Time may vary according to your ice-cream maker.
Place ice cream into cups and garnish with berries and drops of “Giuseppe Cremonini” Classic Glaze to make your dessert even more delicious.

Ingredients (serves four)
320 g of Superfino Arborio rice
4 shallots
Dry white wine
Meat broth
Butter
Parmigiano Reggiano
“Giuseppe Cremonini” Five Grapes grade Balsamic Vinegar of Modena

Instructions
Cook the shallots in olive oil until golden, sauté the rice until it becomes translucent, add the dry white wine and reduce. Cook stirring and adding good broth. When done, finish with butter and Parmigiano Reggiano cheese.
Serve in deep plates after pouring one tablespoon of “Giuseppe Cremonini” Five Grapes grade Balsamic Vinegar of Modena at the centre on each serving.

Ingredients (serves four)
4 beef fillets
Flour
“Giuseppe Cremonini” Five Grapes grade Balsamic Vinegar of Modena
Olitalia Extra Virgin Olive Oil
Salt and pepper to taste
Butter

Instructions
Place a knob of butter in a pan and melt over high heat. Flour the fillets and cook over mid-to-high heat for about 3 minutes, then turn them and continue cooking.
When the fillets are nearly done, pour plenty of 5 grapes grade Balsamic Vinegar of Modena into the pan and reduce. Arrange the fillets on a serving platter, dress with the meat stock seasoned with salt, a bit of pepper and little Extra Virgin Olive Oil.
Coat the fillets with more “Giuseppe Cremonini” Five Grapes grade Balsamic Vinegar of Modena and serve.

Ingredients (serves four)
1 boned rabbit
2 bunches of Radicchio Trevigiano
1 onion
“Giuseppe Cremonini” Three Grapes grade Balsamic Vinegar of Modena
Olitalia Extra Virgin Olive Oil
Parmigiano Reggiano cheese
Salt and pepper to taste

Instructions
Quickly toss the finely chopped onion in a pan with hot Extra Virgin Olive Oil and butter. Add the julienned radicchio and sauté over high heat for a couple of minutes.
Add the rabbit cut into large chunks, pour a generous amount of “Giuseppe Cremonini” Three Grapes grade Balsamic Vinegar of Modena and reduce. Add salt and pepper to taste.
Garnish with drops of “Giuseppe Cremonini” Three Grapes grade Balsamic Vinegar of Modena and fine scales of Parmigiano Reggiano.

Ingredients (serves four)
300 g of pumpkin flesh
300 g of ricotta
80 g of Parmigiano Reggiano cheese
2 eggs and 2 egg yolks
2 white onions
Parsley
Nutmeg
Breadcrumbs
“Giuseppe Cremonini” Four Grapes grade Aged Balsamic Vinegar of Modena
Olitalia Extra Virgin Olive Oil
Salt to taste

Instructions
Cook the pumpkin flesh cut into chunks in the microwave or in a pressure cooker (for about 8 minutes). Pass through a vegetable mill or blend in an electric mixer together with the ricotta.
Stir in the two egg yolks and two tablespoons of Parmigiano Reggiano. Season with one tablespoon of salt and nutmeg.
Shape the mixture into round balls. Pass them through flour, beaten egg and breadcrumbs.
Cook the coarsely chopped white onions separately in a pan with little oil and salt for about 20 minutes. When done, process them in a blender to obtain a creamy mash and spread it on a flat plate.
Fry the croquettes in plenty of hot olive oil and place them on the onion bed right away.
Sprinkle with aged “Giuseppe Cremonini” Four Grapes grade Aged Balsamic Vinegar of Modena.