Acetaia Sereni Chef Ambassador: Alessio Da Prato, Tuscan Chef and co-owner of Toscana Saporita, has prepared a new recipe for us with Balsamic Vinegar
Ingredients
- Salty brioche bread, sliced and toasted
- Chicken liver pâté
- Red onions, thinly sliced
- Balsamic Vinegar of Modena PGI Sereni, aged 8 years in cherry wooden barrels
- Brown sugar
- Unsalted butter
- Extra virgin olive oil
- Salt and black pepper
Caramelize the onions as follows:
- Slowly cook the onions in a mixture of butter and EVO oil until they soften.
- Add the brown sugar to the onions and let it melt, then pour in the Sereni IGP “Ciliegio” Balsamic Vinegar and let it reduce.
Lightly toast the slices of brioche bread until golden and crispy.
Assemble: spread a generous layer of chicken liver pâté over the toasted brioche bread. Finish with the onions caramelized with balsamic vinegar. Add (quantity to taste) a few drops of Balsamic Vinegar IGP Sereni “Ciliegio” on the finished dish.
Serve and enjoy!
Feeling curious?
As always, we look forward to seeing you come and taste our Balsamic Vinegars during on of the experiences we offer here at Acetaia Sereni!
