Ricette - Acetaia Campioni

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Ham, Parmesan cheese, arugula and balsamic vinegar

Raw ham 300 g
Balsamic vinegar
Extra virgin olive oil 30 g
Salt up to 1 pinch
Arugula 100 g
Parmesan cheese 60 g

Start with the seasoning. Prepare an emulsion by placing balsamic vinegar, olive oil, salt in a bowl. Mix well with a fork until a homogeneous mixture is obtained. Grate the Parmesan cheese in flakes and set aside. After washing and drying the arugula, season it in a large bowl by pouring the emulsion over it and stirring it well to flavor all the leaves. Place the arugula in the center of a serving dish and garnish it with parmesan flakes. Cut the slices of raw ham in half and from each half create a rosellin: holding one end of the ham you can roll it up on yourself, folding its flaps to make them look like the petals of a rose. Gently lay the roselines on the seasoned arugula, placing them in the center as if to form a bouquet. Emilian rose is ready, you can serve it by decorating the dish with a few drops of balsamic vinegar
Balsamic vinegar risotto

250 g Carnaroli rice
Tropea half onion
50 g butter
50 g Parmesan cheese
Balsamic vinegar
Vegetable broth
salt, pepper q.b.

Put the butter and onion in a saucepan and let them simmer. Add the rice and let it toast for a couple of minutes. Add a couple of ladles of very hot vegetable broth and continue cooking adding a new ladle of broth when the previous one is absorbed. Adjust the risotto with salt and pepper and over a low heat add the Parmesan cheese. Keep for a couple of minutes and spread out in the dishes. Decorate the dish with a drizzle of balsamic vinegar and a few lashes of Parmesan cheese.
Seared tuna with balsamic vinegar

Fresh bluefin tuna and about 150 g each and 2 cm high
Balsamic vinegar
Extra virgin olive oil (EVO)    
Black pepper                                                     

With the extra virgin olive oil, salt and freshly ground pepper, prepare a marinade. Spray the tuna fillets and let them rest for about half an hour at room temperature. After this time, drain them and lie them on a grill or on a very hot cast iron plate. Cook them for 3 minutes per side, taking care to leave the tuna "to the blood" inside; if it were overcooked, in fact, it would be dry and toy. After dividing each individual fillet into two parts, season them with the remaining extra virgin olive oil and balsamic vinegar of Modena emulsified together. Ideal side dish is a salad of soy bean sprouts and new salads topped with extra virgin olive oil, salt and fresh raspberries, all blended together to obtain a fruity vinaigrette.
Beef fillet with balsamic vinegar

Beef fillet
Butter nut
Chopped shallot
Traditional balsamic vinegar

Set aside a small butter nut and, in a pan, let the rest heat together with the oil. Place the fillet in the container, cook it over high heat for a few minutes on both sides, salt them at the end of cooking, pass them on the serving plate and keep it warm. In the sauce, brown the chopped shallot, add the butter nut and let thicken slightly. Add the balsamic vinegar, stir quickly, withdraw from the heat and pour the very hot sauce over the fillet.
Strawberry salad with balsamic vinegar

Valerian (songino) 100 g
Arugula 100 g
Strawberries 200 g
Parmesan cheese 100 g
Balsamic vinegar
Extra virgin olive oil 50 g
It goes up to q.b.
Black pepper q.b.

To prepare the salad with balsamic strawberries, first wash the valerian under plenty of fresh running water, dry it gently with a clean cloth, then chop it with your fingers. Proceed the same way with the arugula, washing it and drying it thoroughly. Also wash the strawberries with cold water and dry them, then cut them in half and in quarters; remove the green leaflets and keep them aside. Take a fairly large salad bowl and add the salad and strawberries; then add the salt, ground pepper and finely chopped grain. Season with a tablespoon of balsamic vinegar and a tablespoon of oil, then stir gently
Balsamic vinegar ice cream
1/2 liter whole milk
1 gr. of vanillin
4 egg yolks
200 gr. of sugar
traditional balsamic vinegar

Boil the milk and smell it with vaniglin. Work in a bowl the egg yolks with sugar and add the boiling milk little by little, stirring with a whisk or wooden spoon. Cook the cream in a bain-marie taking care that neither the cream nor the water reaches the boil. The cream will be ready when the spoon remains veiled. Pour the cream into a bowl; when it is completely cooled add the balsamic vinegar, mixing it carefully. Pour the mixture into the ice cream maker or place it in the freezer
Balsamic radicchio and lard tortelli
3 radicchio assets
250 g ricotta cheese
250 g parmesan cheese
1 butter nut
1/2 onion
500 g flour
5 eggs
200 g canned reeds
1/2 onion

Sauté in a pan the finely chopped radicchio with the onion and butter. Cold-add the ricotta, parmesan, salt and pepper, mixing all the ingredients well. Prepare the pasta with 500 grams of flour and the 5 eggs, mix it, pull it rather thin and make it with the filling of square radicchio of 3-4 centimeters. Sauté the onion with the oil add the cannellini and cook for about ten minutes. Blend with the minipimer and adjust salt and pepper then sift. Cook the tortelli and lay them on the cannellini cremina, season them with butter and put a few thin cubes of lard with a few drops of balsamic vinegar
Fantasy in the Kitchen.....
Acetaia Campioni
via Massimo D'Azeglio, 763
41052 Roccamalatina (MO)
Tel.  3337711395
e-mail: acetaiacampioni@gmail.com
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