Here are 5 simple but tasty receipes where you can use some Balsamic Vinegar from Acetaia Sereni!
Receipe 1: Vinaigrette with Aged White Balsamic from Acetaia Sereni
Ingredients:
- Acetaia Sereni White Balsamic aged in Ash Barrels – 1tbsp
- Sereni Extra Virgin Olive Oil “Il Calancolle” – 1 tbsp
- Salt to taste
- Pepper as needed
- Acacia Honey – a teaspoon
Preparation:
Pour the aged White Condiment into a bowl. Add salt and let it dissolve in the liquid. Season with pepper, and slowly add the “Il Calancolle” Extra Virgin Olive Oil to emulsify it with the vinegar. Mix it quickly with a whisk or a fork until you see that the vinegar has mixed with the oil and the sauce has acquired density. Add the honey and continue to mix quickly until an amulsion is obtained.
Use it immediately, the longer you wait, the more the oil and the vinegar will separate!
Receipe 2: Risotto with Parmigiano Reggiano DOP and Acetaia Sereni Balsamic Vinegar
Ingredients (4 people):
- 320g of Carnaroli rice
- About 1.5 litres of vegetable broth
- “Mioaceto® – Sigillo Argento” 13 years-aged by Acetaia Sereni
- 100g grated Parmigiano Reggiano DOP
- A glass of dry white wine
- 1 shallot
- 50g of butter
- Salt to taste
Preparation:
Heat the broth and keep it warm in saucepan. Slowly brown the thinly sliced shallot in a saucepan with the “Il Calancolle” EVO Oil. Add the rice and toast it; add the white wine to deglaze it. Add a ladleful of broth at a time, always adding one when the rice has absorbed the previous one. Season with salt. When the grain of rice is cooked, a few more drops of “Mioaceto® – Sigillo Argento”.
Buy your Mioaceto® – Sigillo Argento here!
Receipe 3: Scrambled or fried: Acetaia Sereni's Egg with Balsamic Vinegar of Modena IGP
Ingredients:
- 1 fresh egg
- Balsamic Vinegar of Modena PGI aged “White Label”
- Salt and pepper to taste
- 1 teaspoon of Extra Virgin Olive Oil “Il Calancolle”
Preparation:
Put the “Il Calancolle” EVO Oil in a non-stick pan, break the eff and fri it in the pan or scramble it. Season with salt and pepper. Serve on the plate with a few drops of Balsamic Vinegar of Modena PGI aged “White Label” by Acetaia Sereni.
Buy your Balsamic Vinegar of Modena PGI aged “White Label” here!
Receipe 4: Seared tuna with Acetaia Sereni's White Balsamic Mediterranean
Ingredients (4 people):
- 4 fresh tuna fillets
- White Balsamic Mediterranean by Acetaia Sereni
- Sereni Extra Virgin Olive Oil “Il Dolz”
- Salt to taste
Preparation:
Leave the tuna fillets to marinate for about 30 minutes in “Il Dolz” EVO Oil. Sear the tuna on both sides for about 30 sec/1 min (depending on the height of the fillet). Serve by adding few drops of Acetaia Sereni White Balsamic Mediterranean on the plate.
Buy your White Balsamic Mediterranean here!
Receipe 5: Salad of radicchio, pears, walnuts and "Riserva di Famiglia" by Acetaia Sereni
Ingredients:
- 2 red radishes (radicchio)
- 3 pears
- 24 walnut kernels
- Sereni Extra Virgin Olive Oil “Il Dolz”
- Salt to taste
- “Riserva di Famiglia” by Acetaia Sereni – 1tbsp
Preparation:
Wash the radicchio and cut it into strips. Cut the pears. Combine the radicchio, the pears and the walnut kernels. Dress with “Il Dolz” Sereni EVO Oil and season with salt. At the end, slowly pour Acetaia Sereni’s “Riserva di Famiglia” to taste.
Buy your “Riserva di Famiglia” here!
