BALSAMIC VINEGAR OF MODENA RECIPES
Caprese Salad with Modenaceti Balsamic Vinegar
- ¼ cup capers, drained and dried
- 8 Campari tomatoes, sliced ¼ inch thick
- 2 mozzarella di bufala, sliced ¼ inch thick
- 1 bunch basil
- 1 tbsp extra virgin olive oil, plus more for frying capers
- 3 tsp Modenaceti Balsamic Vinegar Classic
- sea salt and freshly cracked black pepper, to taste
- In a small frying pan add olive oil until a depth of ¼ inch is reached and heat on medium. Add capers and cook for 30 seconds, stirring halfway through. Use a slotted spoon to remove capers and place on a plate lined with paper towels to soak up the extra oil, then set aside.
- On a plate or platter, arrange the Caprese by laying the tomato, mozzarella and basil in an alternating pattern.
- Scatter the salad with the fried capers, then drizzle with extra virgin olive oil and Modenaceti Balsamic Vinegar and finish with sea salt and freshly cracked pepper.
Spinach with Walnuts and Goat Cheese with Modenaceti Balsamic Vinaigrette
- 8 oz pre-washed spinach
- 1/3 cup goat cheese, crumbled
- ¼ cup walnuts
- 2 tbsp Dijon mustard
- 2 tbsp Modenaceti Balsamic Vinegar Classic
- Zest and juice of ½ lemon
- ½ tsp sea salt
- ½ tsp freshly cracked black pepper
- 1 clove garlic, finely chopped
- 3 tbsp extra virgin olive oil
- Arrange spinach in a large serving bowl and add goat cheese and walnuts.
- In a small bowl mix together dijon mustard, Modenaceti Balsamic Vinegar, lemon zest and juice, sea salt, pepper and garlic.
- Once mixture is thoroughly combined, slowly add olive oil while whisking. Whisk until creamy color develops.
Drizzle vinaigrette over spinach, serve and enjoy!
Spaghetti with Ragout and Balsamic Vinegar
- 12oz ground beef
- 1 small yellow onion, minced
- 1 scallion, minced
- 2 carrots, minced
- 24oz fresh tomato purée
- 4 pieces sage
- 4 tbsp butter
- 3 tbsp olive oil
- ½ cup white wine
- 1lb spaghetti
- 4 tbsp Modenaceti Balsamic Vinegar Classic
- 4 tbsp Parmigiano Reggiano
- Basil, for garnishing
- In a large saucepan add olive oil and butter and brown the ground beef.
- In the same pan, add the yellow onion, scallion, carrots and sage, cooking slowly until fragrant and softened.
Add the white wine and stir for 3-5 minutes until evaporated, then add the tomato purée. Cook on high, stirring constantly for 5 minutes. Turn the heat down to low, cover pot and allow to simmer for 25-30 minutes.
- Just before ragout has finished cooking, boil a large pot of salted water. Add spaghetti and cook until al dente, about 8-10 minutes, then drain.
- Add spaghetti to bowl or plate, then top with ragout. Add 1 tbsp of Modenaceti Balsamic Vinegar and mix. Top with Parmigiano Reggiano and basil, then serve immediately.
Mint and Cumin Panna Cotta with Modenaceti Glaze
- 1 tbsp olive oil
- 1 ¾ cups whole milk
- 4 tsp powdered unflavored gelatin
- ¼ cup granulated sugar
- 1 ½ cups heavy cream
- ¼ tsp sea salt
- ½ tsp cumin
- 1 cup mint
- ½ cup cherry tomatoes, halved
- ½ cup Modenaceti Balsamic Vinegar Classic
- 2 tbsp brown sugar
- Grease ramekins with olive oil, then set aside.
- Pour milk into a small bowl, then sprinkle on gelatin and allow to sit for at least 5 minutes.
- Meanwhile, in a small saucepan heat cream, sugar, salt, cumin and mint on low for 5 minutes. Carefully whisk in milk and gelatin mixture and simmer for another 8-10 minutes.
- Using a fine mesh sieve, strain mixture into ramekins, then allow to chill for at least 2 hours.
- Meanwhile, add Modenaceti Balsamic Vinegar and brown sugar to a small saucepan. Bring to a boil, then reduce to a simmer for 15-20 minutes or until reduced by half into a glaze.
- Unmold panna cotta onto individual plates, then top with tomatoes glaze and garnish with mint.