Balsamic Vinegar of Modena PGI Due Vittorie Oro 1
Creamy mashed potatoes flavored with toasted lemon leaves 1
Candied tomato (4 hours in the oven left to dry slightly) 1
Parsley pesto, breadcrumbs soaked in balsamic vinegar and extra virgin olive oil 1
Steamed bream 1
Corvina roasted on the grill 1
Striped seabream seared in a pan 1
Roasted strawberry on a lemon leaf 1
Red prawn 1
The night before, leave the toasted lemon leaves to soak in the milk.
The next day, use the flavored milk to prepare a very creamy puree.
Prepare the candied tomato: clean it and put it to dry by cooking it in the oven at 75 degrees for about 4 hours.
Compose the dish with: the lemon-flavored purée, candied tomato, parsley pesto, types of fish already cooked leaving the prawn last.
Complete the dish with Balsamic Vinegar.
Cook this with Due Vittorie Gold Balsamic Vinegar
Other recipes from our Chefs