Recipes

Recipes

OUR RECIPES

TRADITIONAL ITALIAN DELICACIES

Where Balsamic Vinegar comes from our Modena countryside, a prosperous area from which we obtain must, the main ingredient of Balsamic Vinegar of Modena. From harvesting to bottling, we personally follow all stages of production.
TORTELLINI WITH CREAM
TORTELLINI WITH CREAM AND DROPS OF TRADITIONAL BALSAMIC VINEGAR DOP/PDO PRODUCED BY ANDREA MUSSINI

 

Ingredients for 2 people: 200 g of fresh traditional tortellini of Modena, meat broth, 100 ml of fresh cream, 2-3 tablespoons of grated Parmesan cheese.

 

Preparation: Cook the tortellini in the broth and bring to a slight boil; in the meantime, in a separate frying pan, emulsify the parmesan cheese with 2 tablespoons of broth until a cream is obtained. Drain the Tortellini and mix them with the cream obtained with the fresh cream.

 

To enhance the flavour of the tortellini dish , add some drops of traditional “BALSAMIC vinegar of Modena” AFTER THE COOKING.

CARAMELLE PASTA WITH BACON
CARAMELLE PASTA WITH RICOTTA SEASONED WITH CREAM AND BACON

 

Ingredients for 4 people: 400 g of traditional caramelle pasta of Modena, 100 ml of  fresh cream, 30 g of Modena’ butter, grated Parmesan cheese, 60 g of bacon cubes, sage.

 

Preparation: Cook the Caramelle pasta in boiling salted water for about five minutes; in the meantime, melt the butter in a separate pan, dropping the sage, the fresh cream and the bacon cubes. Brown all together for about 3 minutes. Drain and toss the pasta in a pan, adding plenty of Parmesan cheese.

 

To enhance the flavour of the dish , add some drops of traditional “BALSAMIC vinegar of Modena” AFTER THE COOKING.

VEAL ROLLS WITH ONIONS
VEAL ROLLS WITH ONIONS, RUSSIAN SALAD AND CHERRY TOMATOES

 

Ingredients: 4 slices of veal, 100 g of ham, 100 g of smoked cheese, 5 tablespoons of extra virgin olive oil, black pepper to taste, rosemary to taste, bay tree, white wine.

 

Preparation: put on every slice of veal a slice of ham and one of smoked cheese. Roll up the stuffed slices of veal and  secure them with a toothpick. Place the rolls in a pan containing the oil with rosemary and bay tree and cook over a low heat, turning them often to brown them over the entire surface. Simmer with white wine until reduced.When they are cooked, pepper and salt them. Dish them and serve them by spraying them with their cooking sauce.

 

To enhance the flavour of the dish , add some drops of traditional “BALSAMIC vinegar of Modena” AFTER THE COOKING.

CUTLET WITH POTATOES
BREADED CUTLETS SERVED WITH STUFFED POTATOES AND CHERRY TOMATOES

 

Ingredients:1 egg, 1 pinch of salt, 1 pinch of pepper, breadcrumbs, white meat steak, oil to fry.

 

Preparation:beat the egg well and add a pinch of salt and one of pepper, put the white meat steak first in the egg, then in the breadcrumbs and fry them with the oil in a pan and leaving them on the stove still they are  brown.

 

To enhance the flavour of the  dish , add some drops of traditional “BALSAMIC vinegar of Modena” AFTER THE COOKING.

SEAFOOD SALAD
SEAFOOD SALAD SERVED WITH CATALAN VEGETABLES

 

Ingredients:crab,prawn,lobster shrimp, 2 carrots, 2 stalks of celery, parsley to chop,onion, fennel, pepper, extra virgin olive oil, lemon juice, salt.

 

Preparation: blanch all type of fish for few minutes in boil water and cut it in cubes, after put it in a bowl. Cut the uncooked vegetable into cubes and put them in the fridge. Cut all types of fish and  pour them on  the vegetables. Let everything rest for at least 30 minutes at room temperature or in the fridge.

 

To enhance the flavour of the  dish , add some drops of traditional” Balsamic vinegar of Modena” AFTER THE COOKING.

STRAWBERRY
STRAWBERRY DESSERT WITH DROPS OF TRADITIONAL BALSAMIC VINEGAR DOP

 

A new way of proposing strawberries salads: strawberries with Balsamic vinegar, chocolate chips and vanilla ice cream. This mix of ingredients  go very well with the taste of Balsamic.

 

Let yourself be carried away by this delicate and unusual sweet and sour taste.

 

To enhance the flavour of the  dish , add some drops of traditional “BALSAMIC vinegar of Modena” AFTER THE COOKING.

TORTELLONI WITH RICOTTA
TORTELLONI  STUFFED WITH RICOTTA AND SPINACH WITH DROPS OF TRADITIONAL BALSAMIC VINEGAR DOP PRODUCED BY ANDREA MUSSINI

 

Ingredients for 2 people:200 g of fresh traditional tortelloni of Modena stuffed with ricotta and spinach, 30 g of butter, sage, 2-3 tablespoons of grated Parmesan cheese.

 

Preparation: cook the tortelloni in hot water with salt and bring to a slight boil; in the meantime, brown butter with sage, in a separate frying pan. When Tortelloni are cooked, mix them with butter and sage.

 

To enhance the flavour of the dish , add some drops of traditional “BALSAMIC vinegar of Modena” AFTER THE COOKING.

PUMPKIN RAVIOLI WITH SAGE LEAVES
PUMPKIN RAVIOLI TRADITIONAL BALSAMIC VINEGAR DOP

 

Ingredients for 4 people: 400 g of traditional Modena Pumpkin Ravioli, 120 g of Modena butter, grated Parmesan cheese.

 

Preparation: Cook the Ravioli in boiling salted water for about five minutes; in the meantime, melt the butter in the pan and turn off after 3 minutes. Drain and toss the pasta in a pan, adding plenty of Parmesan cheese.

 

To enhance the flavour of the dish , add some drops of traditional “Balsamic vinegar of Modena” AFTER THE COOKING.

ROASTED RABBIT
ROASTED RABBIT OF LOCAL BREEDING WITH ONIONS

 

Ingredients:1 rabbit, rosemary, sage, 1 clove of garlic, extra virgin olive oil, ½ glass of white wine, salt, freshly ground black pepper, 1 lemon juice.

 

Preparation: soak the rabbit in a cup for the marinade (as you like). Put it in the pan and brown it well on both sides with oil and chopped rosemary, sage, salt and pepper. Simmer with white wine until reduced, Dish it and serve it with sweet and sour onions or grilled vegetables.

 

To enhance the flavour of the dish , add some drops of traditional “BALSAMIC vinegar of Modena”AFTER THE COOKING.

VEGETABLE MEATBALLS
VEGETABLE MEATBALLS SERVED WITH TREVIGIAN RADICCHIO AND RUSSIAN SALAD

 

Ingredients: 2 carrots, 2 potatoes, 2courgettes, fresh basil q.s., 2 eggs, breadcrumbs, salt q.s., radicchio.

 

Preparation:In a bowl cut the boiled vegetables into cubes, add the chopped basil and season with salt. Mix the vegetables well and add the eggs and breadcrumbs. Create small meatballs from the mixture and cook them in the oven at 200 ° for 20 minutes or fry them. Cut the radicchio into wedges, add a little extravergine  olive oil and bake it for a few minutes. Serve the meatballs together with the radicchio.

 

To enhance the flavour of the dish , add some drops of traditional “BALSAMIC vinegar of Modena” AFTER THE COOKING.

MIXTURE OF FRESH VEGETABLES
MIXTURE OF FRESH VEGETABLES GROWN IN LOCAL COUNTRYSIDE

 

Ingredients:beef heart tomato, cherry tomatoes, carrots, fennel, radishes, yellow peppers, celery, extra virgin olive oil, lemon juice, salt, black pepper

 

Preparation: wash and cut fresh vegetables and put them in a bowl with some ice cubes;

Tip: use fresh vegetables; the sauce ,realized with salt, extra virgin olive oil and Balsamic vinegar, put in a separate bowl, can be enriched according to personal taste with lemon, pepper, herbs.

 

To enhance the flavour of the dish , add  lots of traditional “BALSAMIC vinegar of Modena” AFTER THE COOKING.

PEAR
PEAR DESSERT WITH DROPS OF TRADITIONAL BALSAMIC VINEGAR DOP/PDO

 

A refined taste of fresh Abate pears enhanced thanks to our top of the range: “traditional DOP Balsamic vinegar of Modena”. Perfect and delicate dessert to finish a summer lunch or dinner. The pears can be eat cooked or uncooked with cinnamon and dark chocolate chips.

 

To enhance the flavour of the dish , add some drops of traditional “BALSAMIC vinegar of Modena” AFTER THE COOKING.

ACETAIA

The Antica Acetaia Andrea Mussini is located in the heart of the Modena countryside, a land of the cult of flavours and motors. With passion and dedication, we take care of our vineyards, from which we produce our Balsamic products.

WHERE TO FIND US

Acetaia Headquarters and Offices: Via Sant’Ambrogio n°55, Formigine (MO)
Antica Acetaia Andrea Mussini:Piazza, Martiri Partigiani 25, 41049 Sassuolo (MO) Italy, VAT No. 03659580363 – TAX CODE MSS NDR 58E15 I462B

E-MAIL

info@balsamicam.it