Recipes with Aceto Balsamico Tradizionale Casa Tirelli
- Fried scallops with Casa Tirelli traditional balsamic vinegar
- Pasta with Trevisan Radicchio, pistachios and traditional balsamic vinegar
Fried scallops with Casa Tirelli traditional balsamic vinegar
Ingredients:
scallops, flour,
butter,
aceto balsamico tradizionale di Modena Casa Tirelli and few leafs of salad or baby spinach as dish decoration.
Preparation:
Lightly coat the scallops with flour. Melt a bit of butter into a frying pan. Fry the scallops lightly about 2 minutes each side or until golden, not brown.
Arrange them on a plate or in their shells, where you previously put some fresh salad leaves or baby spinach leaves.
Serve warm and just before eating garnish with some drops of Casa Tirelli traditional balsamic vinegar.
Pasta with Trevisan Radicchio, pistachios and traditional balsamic vinegar
Ingredients:
1 small onion
5 big leaves of trevisan radicchio
50 gr pancetta (bacon)
1/2 glass red wine
extra vergin olive oil, salt, pepper
200gr pasta
pistachios
drops of aceto tradizionale balsamico di Modena
Preparation:
Gently fry the chopped onion in a bit of olive oil, add the pancetta (bacon) and fry for a few minutes. Add the chopped radicchio and cook for a few minutes, then pour the half glass of wine and let evaporate the alchool. Adjust with salt and pepper.
Cook the pasta al dente, drain it and pour it into the pan with the radicchio, stir for a few seconds until all its mixed together.
Finally serve with some chopped pistachios and a few drops of Casa Tirelli traditional balsamic vinegar.
