-500 gr. of ripe strawberries
-80 gr. sugar
-4 teaspoons extravecchio balsamic vinegar
Wash strawberries and cut into slices, put them in a bowl covered with sugar for about one hour . When serving, mix gently and divide them into four individual bowls. Pour over a teaspoon (or more according to taste) of traditional balsamic vinegar extravecchio.
4 boneless rabbit legs
40 gr. of butter
flour, salt, pepper q.s.
Cut the rabbit meat into large pieces, dust it with flour and brown in butter over high heat. Season with salt and pepper and cook for about 20 minutes adding little vegetable broth. Serve with a good mashed potatoes puré and sprinkle with a few teaspoons with La vittoria del Gusto” or “balsamico dei Bago condiments.
– 400 gr. of thin slices of veal
– 60 gr. of butter
– A little vegetable broth or cube
– Flour for dusting the slices
– Salt q.s.
Melt the butter in a skillet large enough to hold all the slices not to be overlapped. when the butter starts to fry, lay the slices previously floured. When brown on both sides, add the broth and sprinkle with 4 teaspoons of balsamic condiment Elisir dei Bago. Season with salt and cook to reduce the sauce.
Place them in a warm serving dish. Enjoy your meal!
16 large shrimp
a jar of mayonnaise (homemade if better
4 teaspoons of aged balsamic vinegar
Clean the prawns by removing also the central bowels. Prepare a court bouillon (broth) with the shells, heads and a bit ‘of celery, carrot, onion, salt and peppercorns , living it on the fire for half an hour.
filter the broth and let it boil, dip the prawns and boil gently for about five minutes. drain and put them into five dishes where you will put an individual bowl of mayonnaise added with the balsamic vinegar so each diner can dip the prawns in the sauce.
Ingredients for 4 people:
1 celery, 1 large carrot and 1 Onion
1 shallot, Laurel and Sage,
½ slice of Lard, chicken giblets,
½ tablespoon of tomato paste.
For the sauce:
Traditional Balsamic Vinegar of Modena PDO.
Pulling the egg pasta with a rolling pin until it reaches a thickness of 1.5mm, cut noodles.
Prepare a soffritto (a mixture of finely chopped onions, celery, carrots, shallots and bay leaf sauteed in pig fat) and add chicken and sage.
Add tomato paste, add little broth and season with pepper, salt and nutmeg.
Add tagliatelle to the pan with sauté vegetables and cook over a moderate. Place everything in a buttered mold, add Parmesan cheese and gratin in the oven at 180 °
Put the tagliatelle pie in the middle of the dish and garnish with little extra virgin olive oil and a few drops of Traditional Balsamic Vinegar of Modena PDO.