Scallops with Balsamic Vinegar

Open and wash a dozen scallops; remove the top part of the shell. Mix breadcrumbs with a sprig of finely chopped parsley along with a minced clove of garlic and salt. Arrange the scallops in a pan, season with a little extra virgin olive oil and cover with the breadcrumb mixture. Put in the oven for fifteen minutes at 375 degrees F. Once browned, serve the scallops, basting each with a few drops of Cavedoni Traditional Balsamic Vinegar of Modena.

Salmon with Balsamic Vinegar

Carefully place 2 lbs salmon filets in a roasting pan lined with oven paper which is bathed with a creamy vinaigrette emulsion of 4-5 tablespoons extra virgin olive oil and the same amount of Cavedoni Traditional Balsamic Vinegar of Modena, and salt and pepper to taste. Bake in a 400 degree F oven for approximately 15-20 minutes. Serve warm with green beans and potatoes.

Mixed Grill with Balsamic Vinegar

Brush grilled pork, beef, fish or vegetables with Cavedoni Traditional Balsamic Vinegar of Modena just before removing them from the heat. Sprinkle with some olive oil, salt and pepper.

Grandmother Orietta’s Meatballs with Balsamic Dressing

Mix all the following ingredients: 1 lb mixed ground meat (pork, veal, turkey) or otherwise simply pork, 4 slightly beaten eggs, a few handfuls of bread crumbs, grated parmesan reggiano cheese, salt, pepper, minced parsley and olive oil, and Cavedoni Traditional Balsamic Vinegar of Modena, in order to obtain a mixture with a soft consistency. Shape into balls and bake them in a preheated oven at medium temperature until well cooked. Then place them in a pan with a little milk and just before taking the pan off the heat pour over 3 spoonful of Cavedoni Traditional Balsamic Vinegar of Modena; leave for some minutes and serve hot with a puree of vegetables.

Sausages with Puree of Prunes and Balsamic Vinegar

Heat 1/3 cup of butter in a pan, add 2 oz. of sugar, 2 oz ofsultanas (dried white grapes) soaked in white wine or cognac, the juice of one fresh lemon and 12 oz of prunes peeled and sliced (you can also use pitted dried prunes, soaked in hot water and blended to a smooth consistency in a blender); heat the mixture over low heat for ten minutes. In another pan cook 14 oz of skinned sausages with half a glass of white wine. Mix the sausages with the puree of prunes and cook for another ten minutes; then pour two or three spoonfuls of Cavedoni Traditional Balsamic Vinegar of Modena and let it reduce over heat. Serve the dish with a mixed salad.

 

Roast Pork with Balsamic Vinegar

Grind salt, pepper, garlic and rosemary together to make a paste and spread this mixture over a piece (2 lb) of pork filet; let it rest for a few hours and then roll it up with a few thin slices of prosciutto, tying it with kitchen string. Place the roast on a baking tray and bake at 350 degrees. When the cooking time has almost elapsed, pour a spoonful of Cavedoni Traditional Balsamic Vinegar of Modena over the roast and let the meat brown. Then allow the roast to cool, slice it and place the slices back in a moderate oven, pouring the sauce over the meat.

Veal or Pork Filet with Balsamic Vinegar

Lightly coat the veal filets with flour and place them into a heated pan with olive oil and butter in equal quantity. It is important that the veal filets are dusted with flour just a few seconds before cooking them. Brown the meat on both sides and sprinkle with salt; add three spoonfuls of Cavedoni Traditional Balsamic Vinegar of Modena and cook until the balsamic vinegar has partially evaporated. Proceed with cooking by slowly pouring in a small cupful of lean broth or red wine. When the meat is ready, serve it hot with mashed potatoes and green beans. You can replace the veal filets with thin slices of pork; in this case flatten them slightly.

 

Fusilli with Salmon and Balsamic

Bring 12 oz of pasta in salted water to a boil. Drain when al dente and add a little olive oil or butter to prevent sticking. Meanwhile, saute one half chopped onion in two tablespoons of extra virgin olive oil, cook for a few minutes until tender. Add 5 tablespoons of cream, 1 lb. of sliced poached salmon, and a pinch of salt and pepper. Saute until done. Season the pasta with the salmon and sauce, serve on plates with a few drops of Traditional Balsamic Vinegar of Modena Cavedoni.

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.