If you have followed me this far, you are ready to meet with our great product of excellence of Italian gastronomy. The condiment comes entirely from the tiny craft company that we host in a family building of late XIX century.

But when our condiment comes to cooking, crafts and history soon becomes art.

Yes, because this condiment is able to awaken or enhance hot or cold dishes, from meat carpaccio to fish or vegetables crudités, cheese and pasta, from omelettes to ice cream.

Strengthens the sauces and gravies, or with a few drops added at cooking end, transforms the aroma and the importance of meat, from chicken to duck, from lamb to fillet.

I am happy to know that not only the great dishes of Italian regional cuisine are enhanced with our condiment, but also, and increasingly many dishes of the new kitchen and creative international cuisine.           Let every gourmet the task of finding their own personal style of our condiments usage.The important thing is to taste it before use, to discover each time the roundness or bit more acidity, only then you can define how to use it.

RECIPES  – Serves 4    

CONVERSION TABLE:

1 teaspoon    = 5 ml /5 g         1 tablespoon = 15 ml /15 g     1 cup = 8 fl oz // 240 ml -240 g

Chicken liver salad

 Ingredient: 1 lb  (400 g) chicken liver, 6 tablespoons (100 g)  butter, ½ cup (100 g)  spinach leaves, ½ cup (100 g) Parmigiano- Reggiano cheese, 1 tbs  Riserva Nando Cavalli.

Preparation: Clean the livers and cook at low heat with butter, keep them pink inside, drain, place in a bowl and cover with the butter used to cook them, but filtered. Put a weight on top of them in order to press them and let stand in a cool place for one night. Just before serving, cover the bottom of a dish with spinach leaves; arrange the chicken livers freed from the butter and add the thinly sliced Parmigiano Reggiano. season with  Riserva Nando Cavalli.

Backsmith salad

Place in a bowl the desired quantity of baby chicory, sprinkle them with Parmigiano Reggiano cheese, adjust with salt and dress with olive oil and Cavalli Classico mix gently.

Black risotto with Balsamic vinegar

Ingredients: 1 ½ cups (300 g)  parboiled rice, 4 egg yolks, 3/4 cup (150 g) of grated Parmigiano-Reggiano cheese, 4 cups (1 liter) chicken stock, 1 tablespoon of Traditional Balsamic Vinegar of  Reggio Emilia aged 12 or 25 years, butter, onion, garlic, celery, carrot, bay leaves.

Preparation: make the soffritto (mixture of finely chopped: onion, garlic, celery, carrot and bay leaves let them caramelise in butter). Add the rice and bring it to cook adding little by little the chicken stock. Meanwhile, in a bowl lightly whip the egg yolks with the grated Parmigiano Reggiano and Traditional Balsamic Vinegar of Reggio Emilia. Remove from heat pour the contents of the cup in the rice and mix with 3 tbs butter (50 g).

 Escalopes laced with balsamic vinegar

Ingredients: 2 lbs (600 g) of pork fillet, wheat  flour, butter, salt, 1 tablespoon  of Traditional  Balsamico Vinegar of Reggio Emilia aged 12 or 25 years.

Preparation: Slice the pork fillet into 1/2 in. thickness slices (1 to 2 cm), dip them in flour. Meanwhile, in a saucepan bring to a moderate temperature a drizzle of EVOO and a knob of butter, then cook the desired floured slices of pork, turn frequently. Remove from heat, adjust with salt and add the Traditional Balsamic Vinegar of Reggio Emilia, cover the pan and wait a few minutes before serving.

Marinade for roast meats

Form a cream finely chopping garlic, rosemary and salt according to your habits, then add olive oil and a tbs of Riserva Nando Cavalli, leave the meat to marinate for 12 hours. Excellent for all meat, in particular for game.

Mayonnaise

This is one of the best dressings especially to dress boiled meats.

Pour 3 egg yolks in a bowl and in order to get a sure result add a cold boiled yolk and mix olive oil with the electric beater one drop at a time (about ½ cup – 100 ml or more) adjust with salt. When ready add 1 tbs of Riserva Nando Cavalli or Traditional Balsamic Vinegar of Reggio Emilia. If done properly, as to look like a dense cream, but needs to be  beaten for more than 20 minutes. If you find of your taste add 1 tbs of lemon juice.

Sweet and sour salted cod

Soak 1lb (1/2 kg) of salted cod in cold water. Boil for half an hour, clean from the skin. Flavour with olive oil and Riserva Nando Cavalli

Guinea  hen  reggio  emilia  style

Ingredients: 1 guinea fowl of approx. 1 kg, 1 apple, 1/2 lb (150 g) bacon, condiment for roasted meats (see above) 2 tbs of Riserva Nando Cavalli

Preparation: Wash the plucked and eviscerated guinea fowl, fill the cavity with the marinade and one apple. Wrap the guinea fowl with a layer of bacon, making sure to put between the skin of the animal and the bacon, further marinade. Drizzle the guinea fowl with Riserva Nando Cavalli.

Cook at a very low heat, keeping it all wet with the sauce that has formed on the bottom of the pan. Serve with oven roasted new potatoes.

Scrambled  eggs  with  liver

Ingredients: 8 eggs, 3/4 lb (200 g) chicken livers, butter, salt, 1tbs Riserva Nando Cavalli or Traditional Balsamic Vinegar of Reggio Emilia aged 12 years.

Preparation: clean, wash and dry the chicken livers. Slice them nicely and pan fry them in a butter knob. Turn off the heat add a tbs of Riserva Nando Cavalli or Traditional Balsamic Vinegar of Reggio Emilia, cover and keep warm. Break the eggs into a bowl, add a pinch of salt, beat the eggs in order to mix the yolks with the egg white. Pour into a pan greased with a bit of butter and cook until the eggs are ready. Arrange the scrambled eggs in individual plates and add the chicken livers on top.

Peperonata

Ingredients: 3 or 4 (600 g) red and green bell peppers, 2 carrots, 1 potato, 1 medium onion, 1/2 cup (150 g) of tomato sauce, 2 tbs of extra-vergin olive oil, 1/2 cup (100 g) of spring beans, salt, Riserva Nando Cavalli

Preparation: wash and clean the vegetables. Remove the seeds and the whites from the bell peppers. Cut all the vegetables in small cubes, put in a large pan and let them cook with the tomato sauce and the olive oil, for 3 or 4 hours. Than let the cook vegetables cool down for some hours; than pure with a masher. Bring the mixture over medium heat and cook it down until you get the density of a cream. Cool and then drizzle with olive oil, salt and Riserva Nando Cavalli.

Sauerkraut with condiment

Ingredients: 1 large green cabbage, 1 cup of chicken stock, salt, 1 tbs of Cavalli Classico.

Preparation: clean the cabbage, wash, dry and cut into strips the leaves. Put them in a bowl and drizzle them with Cavalli Classico, let them macerate for several hours. Remove them from the bowl and place in a pan with a cup of chicken stock and 2 cups of water, adjust with salt. Cover the casserole and let it cook for about half an hour, stirring regularly until the liquid has partially evaporated. Serve nicely hot.

Blue cheeses

Many semi-hard moulded cheeses as danablu, bleu d’auvergne, roquefort, castelmagno, gorgonzola, stilton blue, cabrales … are very well suited to “marry” with the aromas of Riserva Nando Cavalli or Traditional  Balsamic Vinegar of Reggio Emilia. Just sprinkle on top of the cheese and press it into the paste with a fork in order to amalgamate the flavour.

Strawberries

Ingredients : 250 g. of fresh washed and nicely dried ripe strawberries, 1 table spoon of cane sugar, 1 tea spoon of Riserva Nando Cavalli or Traditional Balsamic Vinegar of Reggio Emilia silver seal.

 Preparation : cut the strawberries in 4 or 6 parts pour over the sugar and the condiment. Stir, let rest for at least 1 hour (better if 3 hours). Et voilà: the strawberries are ready.

Matilde’s  Ice cream

Ingredients for 1 lb (1/2 kg) ice cream: 1 cup (200 ml) full cream milk, 1 cup (200 ml) cream, 1/3 cup (80 g) sugar, 3 egg yolks, salt, 1 tbs of Aceto Balsamico Tradizionale of Reggio Emilia aged 25 years.

Preparation: mix in a casserole milk, cream, sugar and 2 egg yolks. Place over medium heat and stir constantly; turn the heat off before arriving to boil. Let it cool down than transfer the cream in the ice cream maker, add the Traditional Balsamic Vinegar of Reggio Emilia EXTRAVECCHIO and let the machine work.     When ready, serve the ice cream in individual bowls.

Ice cream with balsamico, Matilde’s ice cream

Recipe and preparation of ice-cream with Traditional Balsamic Vinegar of Reggio Emilia Extravecchio, gold seal