Cavedoni Balsamic

Traditional Balsamic Vinegars and Balsamic Condiments

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Dark Risotto

In a casserole saute a finely shredded shallot, a bay leaf and a sprig of rosemary in 2 oz of butter. Add one cup of Arborio rice and let it brown for a minute. Add a cup of beef broth and when it comes to a boil, pour in about half liter of red wine (Barolo, if possible). Cook until the wine is absorbed. If needed add more beef broth, stirring frequently. After 15 minutes, add grated Parmesan cheese and 2 oz of butter. Stir and cook for several minutes. Just before taking the pan off the heat, add a small glass ( one to two tablespoons) of Cavedoni Traditional Balsamic Vinegar of Modena.

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Omelette with Vegetables and Balsamic Vinegar

Slice two onions and one zucchini. Sauté in extra virgin olive oil then drain. Beat 6 eggs with 7 oz grated Parmesan. Combine the vegetables and egg mixture . Pour into lightly greased non-stick skillet and cook until both sides are well browned. Turn off the burner and dress the omelette when still hot with two spoons of Traditional Balsamic Vinegar of Modena Cavedoni . Cut into omelette strips and serve with slices of fried bacon or pancetta.

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Prosciutto with Balsamic Vinegar

Arrange slices of prosciutto or bresaola (lean beef) on a plate; season with pepper, garnish with grated cheese (we recommend Parmesan cheese), chopped arugula and thin slices of raw button mushrooms; dress with Cavedoni Traditional Balsamic Vinegar of Modena and extra-virgin olive oil. If you like, you can roll up the slices of prosciutto with all above-mentioned ingredients and serve.

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Parmesan Cheese with Balsamic Vinegar

Cut the Parmesan cheese (or Grana Padano) into flakes, put them on tooth-picks, arrange them on a plate and a few minutes before serving, dress them with Cavedoni Traditional Balsamic Vinegar of Modena.

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Finely chop and grind together the parsley, celery, red pepper, onion and garlic to a paste. Add 3 T. Cavedoni Traditional Balsamic Vinegar, olive oil, lemon juice, salt and pepper. Cut beef into very thin slices. Spread a thin layer of Cavedoni Traditional Balsamic Vinegar of Modena onto a tray and arrange the beef slices on top. Spread the ground mixture over the meat. Sprinkle with some thin flakes of Parmesan cheese, if desired.
Serve with toasted bread.

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Putney House Trading Inc

Distributors for Cavedoni Balsamic Vinegars and condiments, and DePadova Olive Oil

Putney House Trading Inc.
PO Box 2520, New London, NH 03257
603 526-2336
603-526-2386

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