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Balsamic Vinegar is a unique product that can only come
from Emilia Romagna, Northen Italy. The top quality of
this special syrupy vinegar can be obtained from the
cities of Modena or Reggio Emilia. The balsamic vinegar
is obtained through a very long and slow process of
refining in different wooden barrels. Nothing must be
added to the vinegar while its maturing, the sweet and
sour taste it acquires, the rich brown colour and the
dense consistency are all the result of its slow ageing.
A good quality balsamic, despite age, must have some
fundamental characteristics, it must be well balanced
between sweet and sour and it must have a full yet
distinct inviting aroma. It’s most common use is in salads
for the younger product. Flavouring meats, vegetables
and fruit for a reasonably aged product and as a
sublime drop on mature cheeses for the very old
aromatic product.
Porcini mushroom salad
Ingredients:
4 medium size fresh porcini cleaned and thinly sliced
1 stalk of celery rinsed chopped
1/2 of a green pepper rinsed and cleaned, and sliced thin
1 clove of garlic chopped
1/4 lb. of thinly sliced Parmigiano reggiano
3 rinsed and cleaned basil leaves finely chopped
3 tablespoons of Duca Balsamic Vinegar
2 tablespoons extra virgin olive oil
Salt In a large bowl
Place porcini
Celery
Green pepper
Garlic
Parmigiano
Basil
Add salt (to taste)
Duca Balsamic Vinegar and toss.
Method:
Once tossed add the extra virgin olive oil.
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