Quinoa salad with Portobello mushrooms and Balsamic Vinegar of Modena
Quinoa salad with Portobello mushrooms and Balsamic Vinegar of Modena INGREDIENTS Quinoa g. 100 Portobello mushrooms
Legume and tofu meatballs with Balsamic Vinegar of Modena
Legume and tofu meatballs with Balsamic Vinegar of Modena INGREDIENTS (for about 15-20 meatballs) 200 g cooked chickpeas 100 g cooked cannellini beans 100 g tofu 3-4 tablespoons breadcrumbs (plus extra for coating) garlic powder to taste fresh basil or chopped rosemary to taste salt
Chicken meatballs and turnip greens glazed with Balsamic Vinegar of Modena
Chicken meatballs and turnip greens stuffed with fiordilatte cheese and glazed with Balsamic Vinegar of Modena on a bed of pea purée INGREDIENTS (serves 4) For the meatballs: 400 g minced chicken thigh meat 150 g turnip greens (already cleaned) 100 g fiordilatte cheese (well
Strawberry Risotto with Balsamic Vinegar of Modena and Parmigiano Reggiano
Strawberry Risotto with Balsamic Vinegar of Modena and Parmigiano Reggiano INGREDIENTS (serves 4) 320 g classic Carnaroli rice 200 g fresh strawberries 1 lt. hot vegetable broth (or hot water) 40 g grated Parmigiano Reggiano (plus extra shavings for garnish) 2 tablespoons of Del Duca
Goat cheese and sour cherries “Crostino” with Balsamic Vinegar of Modena
Goat cheese and sour cherries "Crostino" with Balsamic Vinegar of Modena INGREDIENTS 1 small baguette Extravirgin olive oil 150 g goat cheese 1 basket Sour Cherries of Modena (PGI) Aceto Balsamico di Modena IGP “Alta Densità” PREPARATION Cut some slices of baguette and toast them