“please note that the best recipe will always be your” g.m. index · salad of shrimp and...

®

“Please note that the best recipe will always be your”

G.M.

Acetaia Villa Gajetta®

via Abetone Superiore, 142 – 41053 Maranello (MO) – ITALY – Tel. +39-0536-941495 – Fax +39-0536-945976 e-mail [email protected] – http:www.acetaiavillagajetta.it

Pagina 1

INDEX

INDEX ......................................................................................................................................................................... 1

APPETITIZERS.............................................................................................................................................................. 2

SALAD OF SHRIMP AND PORCINI WITH CONDIMENTO ALIMENTARE CLASSICO .................................................................................. 2

MAIN COURSES .......................................................................................................................................................... 2

QUADRUCCI WITH CABBAGE, OF PARMA HAM AND ACETO BALSAMICO OF MODENA – INVECCHIATO QUALITÀ NOBILE ........................... 2

CRÊPES OF APPLES AND EARLY ONIONS WITH CONDIMENTO ALIMENTARE CLASSICO ......................................................................... 3

CREPES WITH RED CHICORY (RADICCHIO) AND CONDIMENTO ALIMENTARE CLASSICO ........................................................................ 3

STOCKFISH WITH ACETO BALSAMICO DI MODENA – INVECCHIATO QUALITÀ NOBILE ......................................................................... 4

RABBIT WITH CONDIMENTO ALIMENTARE CLASSICO ................................................................................................................... 4

FILET OF BEEF WITH CONDIMENTO ALIMENTARE CLASSICO .......................................................................................................... 5

COLD OMELETTE "BELLA PIZZARDA" WITH ACETO BALSAMICO TRADIZIONALE DI MODENA ................................................................ 5

PUMPKIN FLOWERS WITH CONDIMENTO ALIMENTARE CLASSICO .................................................................................................. 6

LOBSTER SALAD WITH ACETO BALSAMICO TRADIZIONALE DI MODENA ........................................................................................... 6

SEA BREAM WITH ONION SAUCE AND WITH CONDIMENTO ALIMENTARE CLASSICO ........................................................................... 6

STUFFED MUSSELS WIHT ACETO BALSAMICO DI MODENA – INVECCHIATO QUALITÀ NOBILE ............................................................... 7

CROWN OF WEATHERVANE SCALLOPS WITH TRUFFLE, POTATOES AND WITH CONDIMENTO ALIMENTARE CLASSICO ................................ 7

"PICCATINA" PAVAROTTI WITH CONDIMENTO ALIMENTARE CLASSICO ........................................................................................... 8

BEEF TENDERLOIN WITH ACETO BALSAMICO DI MODENA – INVECCHIATO QUALITÀ NOBILE ............................................................... 8

ESCALOPE OF FOIE GRAS AND MUSHROOMS CHANTERELLE WITH CONDIMENTO ALIMENTARE CLASSICO ............................................... 9

SIDE DISHES ................................................................................................................................................................ 9

BELGIAN ENDIVE AND PARMIGIANO-REGGIANO CHEESE WITH CONDIMENTO ALIMENTARE CLASSICO ................................................... 9

BALSAMIC HORSERADISH SAUCE AND BASIL WITH ACETO BALSAMICO DI MODENA ........................................................................... 9

DESSERT AND FRUIT ..................................................................................................................................................10

CREPES WITH VANILLA ICE CREAM AND STRAWBERRIES WITH ACETO BALSAMICO TRADIZIONALE DI MODENA ...................................... 10

WARM RICOTTA PIE WITH ACETO BALSAMICO DI MODENA – INVECCHIATO QUALITÀ NOBILE ........................................................... 10

JELLY HONEY WITH RASPBERRIES AND CONDIMENTO ALIMENTARE CLASSICO ................................................................................. 11

BAVARIAN CAKE WITH RASPBERRY AND JELLY OF CONDIMENTO ALIMENTARE CLASSICO, EGG FLIP OF PISTACHIOS ................................. 11

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Pagina 2

APPETITIZERS

Salad of shrimp and porcini with Condimento Alimentare Classico

Ingredients for 4 servings:

8 beautiful shrimp, 400 gr. of young and healthy porcini mushrooms, 200 gr. Cutting of salads, a

tablespoon of Condimento Alimentare Classico Acetaia Villa Gajetta® o Aceto Balsamico di Modena

Invecchiato, Invecchiato Qualità Nobile Acetaia Villa Gajetta®, olive oil, salt and pepper.

Preparation:

boil for a few minutes the shrimps, peel and cut into small cubes, chop into pieces the salads, thin slice the

mushrooms and put everything in a bowl. At low heat mix the balsamic vinegar with ½ cup of olive oil, salt

and pepper, to form a vinaigrette for salad dressing, serve garnered with the sliced mushrooms.

MAIN COURSES

Quadrucci with cabbage, of Parma ham and Aceto Balsamico of

Modena – Invecchiato Qualità Nobile


600 gr. of cabbage, 50 gr. of butter, 200 gr. of Parma ham, 2 tablespoons of Aceto Balsamico di Modena,

Invecchiato Qualità Nobile Acetaia Villa Gajetta®, 50 gr. parmigiano reggiano, and a bay leaf, olive oil,

meat broth.

For the dough:

500 gr. 00 white flour, 5 eggs, a tablespoon of olive oil, salt.

Preparation:

Cut and scald the cabbage in salted water. In a saucepan heat the butter, the extra virgin olive oil and the

bay leaf. Add the Parma ham sliced and cut into strips, the cabbage and add 2 ladles of meat broth. Bake

for ½ hour. Half cook the quadrucci, drain and putt them in the sauce. When cooked add 2 teaspoons of

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Pagina 3

balsamic vinegar, 50 gr. grated Parmigiano Reggiano and pull. For the pastry: mix the flour with whole eggs,

a tablespoon of olive oil, salt to obtain a homogeneous mixture. Pull to sheet 3 millimeters and square cut.

Crêpes of apples and early onions with Condimento Alimentare

Classico


600 gr. of early onions, 2 apples renette, 50 gr. of butter, a good handful of Parmigiano Reggiano, a glass

of Chardonnay, a cup of sauce, 2 tablespoons of Condimento Alimentare Classico Acetaia Villa Gajetta®

o Aceto Balsamico di Modena Invecchiato Qualità Nobile Acetaia Villa Gajetta®, 2 tablespoons of cream ,

salt, pepper, and 8 small pancakes with a diameter of 12 cm. prepared in the traditional way.

Preparation:

Finely cut the onion and let it dry in a pot with the butter for about ½ hour, taking care it not fry pouring

some of Chardonnay 'at a time, then add a grated apple RENETTA and a tablespoon of balsamic vinegar,

mix thoroughly, adding salt and pepper, and when the mixture is creamy, remove from heat. Spread on a

table 8 crêpes, spend over a layer of bechamel sauce, sprinkle with Parmigiano Reggiano, and then resolve

over the compound of apples and onions, as much as it may contain a crêpe, which must be folded in

portfolio, butter a baking dish and have the pancakes in a side to the other, without overlap, put on some

'of sauce and cook for 10 minutes in the oven to 180 degrees. Meanwhile, take another apple and cut it

into thin slices and place in a rather large pan along with the rest of the balsamic vinegar and a dash of

Chardonnay. Evaporate on a high flame and tie with cooking. Remove from oven pancakes just golden, laid

on a dish, garnish with sliced apples and sprinkle with the hot creamy compost of cream and balsamic

vinegar.

Crepes with red chicory (radicchio) and Condimento Alimentare

Classico


a scallion, 20gr. of butter, 250 gr. Of red chicory, 1 dl. white wine, ¼ liter of bechamel, 2 tablespoons of

Condimento Alimentare Classico Acetaia Villa Gajetta® o Aceto Balsamico di Modena Invecchiato

Qualità Nobile Acetaia Villa Gajetta®, parmigiano reggiano,salt and pepper.

Preparation:

stir fry minced scallion in butter, add the red chicory, cutted into strips, then cook for 10 minutes. Add the

white wine and continue cooking for another 5 minutes adjusting with salt and pepper. Out from the heat,

incorporate the sauce and 2 tablespoons of balsamic vinegar. Divide the mixture into 8 crepes and fold into

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Pagina 4

four and place them in a baking butter. Garnish with butter and Parmesan cheese and gratin in the hot

oven.

Stockfish with Aceto Balsamico di Modena – Invecchiato Qualità

Nobile


6 slices of stockfish desalted 200 grams each, 2 tablespoons bread crumbs, 200 gr. fresh cream and 2

tablespoons of Aceto Balsamico di Modena Invecchiato Qualità Nobile Acetaia Villa Gajetta® o

Condimento Alimentare Classico Acetaia Villa Gajetta®, pane grattato.

Preparation:

in a large frying pan put the fresh cream, balsamic vinegar and stockfish. Cook slowly for 15 minutes. Check

that the stockfish is cooked, place on a serving dish, allow to absorb the sauce and add 2 tablespoons of

bread crumbs and pour on the stockfish. Garnish with boiled potatoes.

Rabbit with Condimento Alimentare Classico


a clean rabbit approx. 1 kg, ½ cup of Condimento Alimentare Classico Acetaia Villa Gajetta® or Aceto

Balsamico di Modena Invecchiato Qualità Nobile Acetaia Villa Gajetta®, ½ cup of olive oil, 2 cloves of

garlic, a dozen juniper berries, leaves laurel, a sprig of rosemary, salt and pepper.

Preparation:

Cut the rabbit into 8 pieces and make marinade with ½ cup balsamic vinegar, ½ cup of olive oil, a dozen of

crushed juniper berries, a bay leaf, two cloves of garlic chopped, a sprig of rosemary, salt and pepper and

let marinate for 6-8 hours, mixing occasionally. Remove the rabbit from the marinade and dry with a cloth,

brown it in a saucepan with a little oil until it gets a nice golden color, then add the marinade a little 'time

and let it cook covered for approx. 20 minutes. Discover and to evaporate the liquid unnecessary. Add salt

and pepper and serve with a semi-dry white wine.

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Pagina 5

Filet of beef with Condimento Alimentare Classico


4 tournedos of filet ca. 150 gr. each, ½ cup of Condimento Alimentare Classico Acetaia Villa Gajetta® o

Aceto Balsamico di Modena Invecchiato Qualità Nobile Acetaia Villa Gajetta®, a knob of butter, a

tablespoon of olive oil, a few grains of pomegranate, salt and pepper.

Preparation:

Brown to a high flame in a hot frying pan with a little oil the medallions of fillet on both sides, remove the

excess fat burned and wet with condimento or aceto balsamico. Cover and finish cooking over low heat for

5 minutes. Remove the filets and bring consistency to the balsamic sauce adding a knob of butter and

grains of pomegranate. Replace fillets to warm adding salt and pepper and serve covered with the sauce

with an aged red wine.

Cold omelette "Bella Pizzarda" with Aceto Balsamico Tradizionale

di Modena


1 medium eggplant, 1 onion, 1 large zucchini, 1 green pepper, 1 red bell pepper, 200 cc. olive oil, 1 clove

of garlic, 1 sprig of basil, 6 eggs, 2 tomatoes, 50 cc of Aceto Balsamico Tradizionale di Modena - Acetaia

Villa Gajetta® or Aceto Balsamico di Modena Invecchiato Qualità Nobile Acetaia Villa Gajetta®, salt and

pepper.

Preparation:

cut the eggplant and the zucchini into slices 3 mm thin, without removing the skin in the vertical direction.

Put in a pan with olive oil, then brown slightly, remove everything and place it on absorbent paper. Prepare

a bowl with zucchini and eggplant layers. Cut the green pepper, red pepper and onion into cubes and then

brown in a frying pan with oil. Remove and dispose on absorbent paper. Prepare a bowl with the green

pepper, red onion, salt, pepper, add basil chopped fine, fine chopped garlic, tomatoes, cutted into cubes

and eggs. Mix everything and add it to the bowl of eggplant. Cover and bake in a water bath in oven at 80 °

for 60 minutes. Allow to cool and cut into thin slices seasoned with olive oil and Balsamic Vinegar of

Modena.

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Pagina 6

Pumpkin flowers with Condimento Alimentare Classico


4 pumpkin flowers, 100 gr. Ricotta cheese, 1 tablespoon chopped parsley, 1 egg, 10 tomatoes, 20 gr.

butter, 1 teaspoon of Condimento Alimentare Classico Acetaia Villa Gajetta® or Aceto Balsamico di

Modena Invecchiato Qualità Nobile Acetaia Villa Gajetta®, salt and pepper.

Preparation:

Mix the ricotta cheese with the egg, parsley, salt and pepper. Wash gently the flowers and remove the

pistil. Fill the flowers with the mixture. Melt the butter in a frying pan, add the peeled tomatoes without

the seeds and cook for 5 minutes. Add the flowers. When cooked add the balsamic vinegar.

Lobster salad with Aceto Balsamico Tradizionale di Modena

Ingredients for 1 serving:

1 lobster 500 gr., 5 minutes cooked, cleaned and without the shell. Some leaf salad of Treviso, cut into

julienne, some fresh fennel leaves, 10 green early beans pods cooked 10 minutes, 1 hard boiled egg

cutted into 4 slices, peel a tomato into a rose,30gr. of Aceto Balsamico Tradizionale di Modena o

Condimento Alimentare Classico Acetaia Villa Gajetta®.

Preparation:

First sauce: 60 gr. mayonnaise, 1 tablespoon chives cut fine, 1 tablespoon chopped parsley, 1 tablespoon

chopped coriander, 1 tablespoon estragon.

Second sauce: 60 gr. olive oil, 30 gr. of Condimento Alimentare Classico, 1 tablespoon of chopped basil, salt

and pepper.

Sea bream with onion sauce and with Condimento Alimentare

Classico


1 seabream of 500 gr., 2 red onions, 3 tablespoons of Condimento Alimentare Classico Acetaia Villa

Gajetta® o Aceto Balsamico di Modena Invecchiato Qualità Nobile Acetaia Villa Gajetta®, 2 tablespoons

olive oil, 1 clove of garlic, 1 nut butter, salt and pepper.

Preparation:

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Pagina 7

fillet the seabream, remove the bones and leave the skin. Cut very thin sliced onions, sauté with a whole

clove of garlic and 2 tablespoons of olive oil for approx. 10 minutes, letting it cook slowly. Add seasoning

and balsamic vinegar and allow to evaporate. Cook the fillet of seabream first on the side of the skin to

make it crispy,then turn the fillet and complete cooking. Heat the sauce, add the walnuts, salt and pepper,

and pour on the fillet.

Stuffed mussels wiht Aceto Balsamico di Modena – Invecchiato

Qualità Nobile


500 gr. of mussels, a cup of olive oil, a cup of bread crumbs, 3 teaspoons of minced garlic, 1 tablespoon

chopped parsley, 2 tablespoons of Aceto Balsamico di Modena, Invecchiato Qualità Nobile Acetaia Villa

Gajetta®, salt and pepper.

Preparation:

Stir-fry until the mussels open. Let cool and remove the shellfish from the shell. Set it aside in a container,

cover with olive oil. Make a dough with the bread crumbs, parsley, garlic salt and pepper. Add mussels and

stir the mixture. Add the balsamic vinegar, place on a baking tray from oven and go for 5 minutes on the

bottom of the oven at 180 degrees.

Crown of Weathervane Scallops with truffle, potatoes and with

Condimento Alimentare Classico


6 large scallops, 2 truffles 20 gr. 5 small potatoes with the peel, 1 tablespoon oil, 1 teaspoon of lime

juice, 1 teaspoon of Condimento Alimentare Classico Acetaia Villa Gajetta® o Aceto Balsamico di

Modena Invecchiato Qualità Nobile Acetaia Villa Gajetta®, 4 grains of ground pepper.

Salad: 12 parsley leaves, 12 leaves of wild celery, 10 estragon leaves, 4 leaves of mint, 12 tender spinach

leaves, 16 leaves of Portulaca, 16 leaves ruchetta, 12 leaves of chervil. Aromattizare with lime, olive oil, salt,

pepper and few drops of Condimento Alimentare Classico Acetaia Villa Gajetta® o Aceto Balsamico di

Modena Invecchiato Qualità Nobile Acetaia Villa Gajetta®.

Preparation:

cut the potatoes into slices of 2 mm. and to blow up in olive oil until they become crisp. Cut the scallops

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Pagina 8

into slices of 2 mm. And the truffles into slices of 1 mm. Grease a low baking pan. Settle on the edge a circle

of scallops, truffles and potatoes. Moderately salt and pepper. Go to the oven warm. Arrange the salad in

the center, prepare a vinaigrette and pour on the crown.

"Piccatina" Pavarotti with Condimento Alimentare Classico

Ingredients: 800gr. veal sliced, 1 hg. of butter, 60 gr. Modena ham cut into julienne, 25 gr. chopped

parsley, 1 tablespoon of Condimento Alimentare Classico Acetaia Villa Gajetta® or Aceto Balsamico di

Modena Invecchiato Qualità Nobile Acetaia Villa Gajetta®, flour, salt and pepper.

Preparation:

flatten slightly with the battice the slices of veal, and salt, pepper and flour. In a sauté pan fry 80 gr. of

butter, put well-aligned, the slices of meat, let them brown on both sides. Drip and put in a hot plate,

taking care to keep the cooking sauce and add to it the remaining butter, the strips of ham and the

balsamic vinegar or condiment. Pour this sauce on the slices and sprinkle with chopped parsley.

Beef tenderloin with Aceto Balsamico di Modena – Invecchiato

Qualità Nobile


4 medallions of beef tenderloin of 200 gr. each, 80 gr. of butter, ½ liter of broth with meat narrow, 120

gr. of carrots, 120 gr. of leeks, 120 gr. of young onions, a bunch fragrant, 20 gr. mustard fruit, 10 gr. grain

of mustard, 2 fresh ripe tomatoes, a sprig of tarragon, salt and pepper, Aceto Balsamico di Modena

Invecchiato Qualità Nobile Acetaia Villa Gajetta®.

Preparation:

Melt 40 gr. of butter in a frying pan with low edges and brown the medallions of beef tenderloin on both

sides for several minutes. In another pan pour the beef broth, add the vegetables (carrots, onions, leeks)

cutted into cubes, a tablespoon of grain mustard and the sprig of tarragon. Put the 4 medallions and cook

for another 8 minutes, covered. Remove the medallions of beef and vegetables and put in a warm place.

Cut the tomatoes into cubes and pour into pan. Add the mustard fruit cut into small cubes and cook until a

narrow sauce. Remove the pan from the heat and bind the sauce with cold butter. Spread the sauce on the

medallion and add drops of balsamic vinegar.

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Pagina 9

Escalope of foie gras and mushrooms Chanterelle with Condimento

Alimentare Classico


400 gr. of foie gras (duck or goose, cutted in escalope of the same thickness), 1 tablespoon of

Condimento Alimentare Classico Acetaia Villa Gajetta®, 300 gr. Mushrooms Chanterelle, 1 clove of

garlic, 1 tablespoon chopped parsley, 50 gr. of butter, salt and pepper.

Preparation:

Clean the mushrooms, wash and dry, cutting the largest vertically, in order to standardize the size and cook

in a pan with salt for 5 minutes. Throw away the water released from the mushrooms and finish cooking

add the chopped garlic, butter and parsley. Add salt and pepper and allow to warm. Heat a frying pan and

brown the escalope of foie gras (salt pepper and flour) with high flame for 3 minutes on each side. Dry on

absorbent paper and serve with mushrooms and a few drops of Condimento.

SIDE DISHES

Belgian endive and Parmigiano-Reggiano cheese with Condimento

Alimentare Classico


3 units of Belgian endive, 2 hg. Parmigiano-Reggiano cheese, a tablespoon of Condimento Alimentare

Classico Acetaia Villa Gajetta® or Aceto Balsamico di Modena Invecchiato Qualità Nobile Acetaia Villa

Gajetta®, olive oil, salt and pepper.

Preparation:

roughly cut the Belgian endive and season with salt and pepper oil, then add 2 hg. Parmigiano-Reggiano

cutted into small nuts and Condimento Alimentare Classico.

Balsamic horseradish sauce and basil with Aceto Balsamico di

Modena

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Pagina 10


200 gr. of horseradish, 25 gr. Parmigiano Reggiano, 4 basil leaves, a stalk of celery, a cup of extra virgin

olive oil, 2 tablespoons of Aceto Balsamico di Modena Invecchiato Qualità Nobile Acetaia Villa Gajetta®

or Condimento Alimentare Classico Acetaia Villa Gajetta®, salt and pepper.

Preparation:

Peel and grate the horseradish root and place it marinate for an hour with the balsamic vinegar and half oil.

Wash and finely shred the celery and add to the horseradish and the basil leaves. Then work over at the

mortar incorporating some the remaining Parmigiano Reggiano and the oil, adding salt and pepper until

you get a proper density. Serve at room temperature to accompany boiled tasty and fatty meat, like

zampone, head, meat loaf or boiled sheep.

DESSERT AND FRUIT

Crepes with vanilla ice cream and strawberries with Aceto

Balsamico Tradizionale di Modena

Ingredients:

sweet crêpes, ice cream, fresh strawberries, sugar,, Aceto Balsamico Tradizionale di Modena, Acetaia

Villa Gajetta®.

Preparation:

prepare some sweet crepes and fill with ice cream. cut fresh strawberries seasoned with sugar and

balsamic vinegar. Pour the strawberries on the stuffed crêpes and serve.

Warm ricotta pie with Aceto Balsamico di Modena – Invecchiato

Qualità Nobile

Ingredients for 10 mono-pie:

140 gr. sugar, 260 gr. eggs, 80 gr. of flour, 250 gr. sheep's ricotta, ½ nutmeg, ¼ teaspoon cinnamon, 100

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Pagina 11

gr. Aceto Balsamico di Modena Invecchiato Qualità Nobile Acetaia Villa Gajetta®, 250 gr. double cream,

3 egg whites, 40 gr. sugar, 100 gr. of butter, 100 gr. of biscuit crumbs.

Preparation:

mount sugar with the eggs until the compound is very foamy. Gently incorporate the flour, sheep's ricotta

sieved, nutmeg, cinnamon, half balsamic vinegar, double cream. Rest the mixture for 15 minutes then

mount the egg whites until stiff with the sugar and incorporate. Previously, with half butter buttur up the

molds, put the biscuit crumbs and pour the mixture, bake at 170 degrees for 20 minutes. After turning off

the oven leave the molds for 10 minutes. Prepare a balsamic sauce with the remaining hot butter and the

remaining balsamic vinegar. Put the pie at the center of the plate and with a spoon, pour around the

balsamic sauce. Serve the pies, perhaps accompanied with bitter almond ice cream. Garnish with cocoa

sprinkled decorations or icing sugar.

Jelly honey with raspberries and Condimento Alimentare Classico


Preparation of the raspberry sauce: 100 gr. raspberry, 40 gr. of sugar, 1 teaspoon lemon juice, mix in

blender. Pass the sauce with the strainer, split into 4 cups and put in freezer .

Preparation of the pastry cream: 45 cl. milk, 40 gr. of flour, 5 egg yolks, 100 gr. sugar, 1 / 2 stick of vanilla.

Boil the milk and ½ stick of vanilla, Condimento Alimentare Classico Acetaia Villa Gajetta® o Aceto

Balsamico di Modena Invecchiato Qualità Nobile Acetaia Villa Gajetta®.

Preparation:

vigorously whisk the egg yolks and sugar, add the flour and half of boiling milk. Mix and pour into the

saucepan containing the milk. Cook at low heat for 7 minutes, stirring constantly. Allow to cool in

refrigerator. Preparation of the whipped cream: simply mount the fresh cream. Preparation of jelly honey:

80 gr. acacia honey, 30 drops of 30 gocce di Condimento Alimentare Classico, 20 cl. water, 1 stick of vanilla,

1 ½ sheet of gelatin, 80 gr. wild strawberries. Heat the water, the stick of vanilla and honey, then add 50 gr.

balsamic vinegar. Let soak gelatine in cold water and incorporate it to the compound. Mix the pastry cream

and whipped cream. Remove the cups from the freezer and divide the cream. Arrange the strawberries and

cover with jelly honey. Keep in refrigerator 2 hours and serve.

Bavarian cake with raspberry and jelly of Condimento Alimentare

Classico, egg flip of pistachios

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Pagina 12

Ingredients:

100 gr. milk, 70 gr. sugar, 2 egg yolks, 180 gr. cream, 10 gr. gelatin, 200 gr. of raspberry puree, isinglass,

Condimento Alimentare Classico Acetaia Villa Gajetta® o Aceto Balsamico di Modena, Invecchiato

Qualità Nobile Acetaia Villa Gajetta®.

Preparation:

Boil the milk with half the sugar, gelatin and a dash of Cognac. Pour in the milk and stirring call on the fire

and cook without boiling, and pass through the colander. Allow to cool and incorporate the puree of

raspberries with cream. Pour the mixture in molds with gelatin and keep in refrigerator for 2 hours. Prepare

the gelatin with balsamic vinegar or Condimento by combining the isinglass with water and balsamic

vinegar. Cover the bottom of the molds with gelatin and let harden in the refrigerator. Prepare the

pistachio sauce boiling the milk with half the sugar, add the egg yolk mixed to the other half of sugar,

pistachio pesto and a dash of brandy. Pass through the colander and allow to cool. Take out of the oven the

Bavarian cake and pour the sauce around and garnish with pistachios, wild berries and mint leaves.

“please note that the best recipe will always be your” g.m. index · salad of shrimp and...

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