Tag: balsamic

Roast pork roast stuffed in the oven with balsamic eggnog and potato and carrot quenelle – Italian Cuisine

Roast pork roast stuffed in the oven with balsamic eggnog and potato and carrot quenelle

A stuffed roast rabbit to be served with a balsamic and potato zabaglione, almost a porchettaSalt and pepper the rabbit. Prepare the filling by adding the ground beef, the breadcrumbs, egg, salt, pepper, parsley. Open the rabbit, lay the mixture and put the pork tenderloin in the center. Add the wild fennel and close with some toothpicks. Cover with the slices of bacon, rosemary and fennel and close with the string. If the meat has the stuffing better than the static oven, for a less aggressive cooking. Put in an oven pan, season with oil, garlic and rosemary and cook at 180 ° C for 1 hour with a static oven and low steam intake (so you don't have to cover it with foil for part of the cooking).

Halfway through cooking, add a glass of white wine. Leave to cool and cut into slices.

Burnt cream with balsamic vinegar: a pairing to try – Italian Cuisine

How to make a dessert original? Just a few drops of a precious Balsamic Vinegar

We tasted a whole menu at the Balsamic Vinegar of Modena at the restaurant The Liberty of Milan, in the company of Maria Livia Manicardi, owner of the wine producer and Balsamic Vinegar, which bears his name.

The dessert with an extra touch

Among the dishes designed and prepared by the chef Andrea Provenzani, we tasted a ralmond milk isotto, pumpkin and Modena Balsamic Vinegar and a blacking fondant cod with Balsamic Vinegar of Modena, but the scope that surprised us most was precisely the cburnt with vanilla flavored berry salad with Traditional Balsamic Vinegar of Modena PDO. It is not the first time that we talk about Balsamic Vinegar in combination with dessert: if you have not already done so, try using it on a fresh ice cream with cream and get ready for a surprising blend of flavors.

Burnt Cream and Traditional Balsamic Vinegar of Modena

We won't reveal the chef's recipe, but if you want to try it at home, here's how to prepare a burnt cream (creme brûlée) perfect for the intense taste of Balsamic Vinegar.

Ingredients

400 g milk
350 g sugar
200 g fresh cream
2 eggs
6 egg yolks
lemon

Method

To prepare the burnt cream, heat the milk and cream together, flavored with a lemon peel. In a bowl, mix the eggs and the egg yolks with 200 g of sugar, mix the mixture with the warm mixture of milk and cream, mix, then pour into the individual pyrexins. Dip the receptacles in two fingers of cold water, then put them in the oven at 160 °, letting the cream thicken, in a bain-marie, for about an hour (it must absolutely not boil). Once cooked, let it cool to room temperature and then refrigerate for two hours. Before serving, sprinkle the surface with brown sugar and caramelize it with the kitchen torch. Alternatively, leave the oven under the grill for a few minutes, until the sugar has completely caramelized. Add fresh fruit to taste as decoration, such as wild berries. Serve and finish at the last moment with a few drops of Balsamic Vinegar.

The raw material, wood and romance

Manicardi born in the heart of Emilia Romagna, in a suggestive medieval village, Castelvetro di Modena. It is here that Maria Livia's father, Enzo, created his farm in 1980, which still cultivates the two historic and most representative vines of the area, the Lambrusco Grasparossa and the Pignoletto, besides producing Traditional Balsamic Vinegar.

THE secrets of the Vinegar of Modena Manicardi? First of all we play with the raw material, starting from the grapes Trebbiano is Lambrusco di Castelvetro: the must of grapes is cooked for 24-26 hours. The wood it is the second fundamental characteristic: in addition to the use of woods typical of the area, are used very small barrels. These two elements ensure the final product a unique concentrate of aromas, flavors and the unmistakable color of traditional Balsamic Vinegar of Modena. And the romance where is it? In the love of father Enzo for the fruits of his land, dedicated to mamma Ginevra with rosè Fabula and handed down to the daughters, engraving their names on one of the barrels.

In the oldest acetaia in the world, a new story about balsamic vinegar – Italian Cuisine

The Giusti family has been producing balsamic vinegar for more than 400 years and has just inaugurated an exhibition that tells about what is not just a simple ingredient, but a heritage of history and know-how

The products that represent the food and wine excellences of our country are not only good: they tell stories, they hide secrets, they pass on know how to do. THE'balsamic vinegar, for example, otherwise called theBlack Gold of Modena, whose first traces date back toRoman age and that still today comes to life in the barrels jealously preserved in the attics of the Modenese houses, with a heritage and a recipe transmitted from generation to generation.

The oldest vinegar in the world

What a charm acetaie: rows of ancient barrels, arranged in increasing order from the smallest to the largest, corked with a doily held in place by a stone or with a piece of jute, to let the vinegar breathe, but do not let the insects enter. The oldest he boasts to own it Giusti family which more than 400 years ago started the first barrels of batteries in the attics of the Via Farini house in Modena. At the helm of the Gran Deposito Balsamic Vinegar of Giuseppe Giusti, founded in 1605, they have succeeded over the centuries 17 generations, the last represented by Claudio Stefani Giusti, born in '73, who left a successful career as a manager in the consulting sector to collect the legacy of his ancestors and transport the company to a young and international dimension.

The 600 historic barrels of the 1700s and 1800s are still in operation.

Good grapes, fine barrels and (a lot) of time: this is how the perfect balsamic vinegar is born

The rules for obtaining a "perfect" Balsamic vinegar? He wrote them in 1863 Giuseppe Giusti in occasion of the Modena Agricultural Exposition: choice of grapes, quality of the barrels and, fundamental, time. The more ancient the cask, the more intense the aromas and the character transmitted to the balsamic vinegar: for this reason the 600 historic barrels from the 1700s and 1800s still active are the heart of Acetaia Giusti: it is from here begins the long journey of aging balsamic vinegar.

The museum of balsamic vinegar

Since last October the vinegar factory is located in a new building, the old barn of a agricultural village of mid-nineteenth century completely restored, where it was also inaugurated a new and enlarged museum. The exhibit tells through 10 thematic rooms the long and fascinating history of balsamic vinegar, deeply linked to the city of Modena and the Giusti family. A journey through time and space, in the inestimable heritage of objects and documents preserved for generations: from the ancient jars used for conservation, to the tools used over the centuries by the vinegar makers, up to the first bottles and advertising posters of the early twentieth century. Among the most precious relics there are the casks as the "A3" barrel with which Giuseppe Giusti presented himself in Florence in 1861 on the occasion of the Italian Exhibition called by the Savoy, obtaining a gold medal for a 90-year-old balsamic. The Giusti family has always participated in the Expo of the late nineteenth century bringing the vinegar also directly into cask and in 1929 obtained the coat of arms of the king by Vittorio Emanuele III Vendors of the Real Casa Savoia.
If the museum finds space in what used to be the manor house of the village, a space for tastings and hospitality was set up in the former home of the workers: in 2017 20 thousand visitors came from all over the world. Because balsamic vinegar is not just a condiment, but an ingredient in all respects, and the demonstration of where ingenuity and passion can bring us.