OUR RECIPES
TRADITIONAL ITALIAN DELICACIES
TORTELLINI
TORTELLINI WITH CREAM AND DROPS OF TRADITIONAL BALSAMIC VINEGAR DOP/PDO PRODUCED BY ANDREA MUSSINI
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.
TORTELLONI
TORTELLONI STUFFED WITH RICOTTA AND SPINACH WITH DROPS OF TRADITIONAL BALSAMIC VINEGAR DOP PRODUCED BY ANDREA MUSSINI
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.
CARAMELLE PASTA
CARAMELLE PASTA WITH RICOTTA SEASONED WITH CREAM AND BACON
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.
PUMPKIN RAVIOLI
PUMPKIN RAVIOLI TRADITIONAL BALSAMIC VINEGAR DOP
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
Preparation: soak the rabbit in a cup for the marinade. 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.
To enhance the flavour of the dish , add some drops of traditional “BALSAMIC vinegar of Modena”AFTER THE COOKING.
VEAL ROLLS
VEAL ROLLS WITH ONIONS, RUSSIAN SALAD AND CHERRY TOMATOES
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. 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.
PUMPKIN RAVIOLI
PUMPKIN RAVIOLI TRADITIONAL BALSAMIC VINEGAR DOP
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
Preparation: soak the rabbit in a cup for the marinade. 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.
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
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. 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.
MEATBALLS
VEGETABLE MEATBALLS SERVED WITH TREVIGIAN RADICCHIO AND RUSSIAN SALAD
Preparation: 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.
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
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.
CUTLET
BREADED CUTLETS SERVED WITH STUFFED POTATOES AND CHERRY TOMATOES
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.
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
info@balsamicam.it