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Balsamic Vinegar


Aceto Balsamico Tradizionale di Modena is farm produced and comes from the first trasformation of grapes grown in Modena and surroundings. Before the alchoholic fermentation process, the must is boiled directly on the flames, until its volume is reduced. After that, the must is left to cool and to settle, then is poured into wooden barrels, and subsequently into smaller ones for at least next twelve years. Slowly becomes concentrated, matures and refined. Aceto Balsamico Tradizionale di Modena is dark brown colour, thick and shiny and have been used for century. Let's put some drops on flackes of Parmigiano Reggiano cheese, on boiled meats and vegetable ...what a threat!

Enjoy our secret recipe " Beef filet with Balsamic Vinegar" -

Serving 4 people:
4 beef filet medallions each 200 g (800 g total); 80 g butt er; 1/2 liter ,meat broth (cooked down); 120 g carrots; 120 g leeks; 120 pearl onions;
Bouquet garni (celery, laurel, thyme etc.); 20 g fruit chutney; 10 g mustard seeds; 2 ripe tomatoes; Spring of dragonella; Salt and pepper.

Preparation:
Heat 40 g of butt er in a low pan and brown the meat on both sides for a couple of minutes. Place the meat broth in another pan and acid
the vegetables (carrots, leeks and onions) diced, the mustard seeds and the sprig of dragonella. Lay the browned meat on the bott om of
the pan and cook for 8 minutes covered. Remove the medallions and the vegetables and keep warm. Dice the tomato and add them to the
pan. Dice the fruit chutney and add to the pan and cook for a couple of minutes unti l the sauce has thickened.
Remove the pan from the gas and sti r in the remaining butter.
Serving:
Each plate: arrange the vegetables in the center and cut the medallions to highlight the pink meat inside and thus a fi let perfectly
cooked. Pour two tablespoons of sauce over the meat and sprinkle with a few drops of Modena’s Traditional Balsamic Vinegar and serve.