Cooking with Balsamic Vinegar

BALSAMIC PIES WITH VEZZENA CHEESE & RADICCHIO, ON MIXED LEAVES AND BALSAMIC PEARLS

Recipe from Executive Chef Stefano Goller.

Ingredients (serves 4):

Radicchio (young chicory) gr. 400

Vezzena cheese (A traditional Italian Cow cheese from Trento, may be replaced with aged Parmigiano Reggiano) gr. 150

Fresh sour cream gr. 30

2 whole eggs

Aceto Balsamico di Modena IGP q.s.

Extra virgin Olive oil Leonardi q.s.

Salt and pepper freshly grounded q.s.

 

Ingredients for the mixed salad:

Mixed baby leaves gr.80

Raspberry vinegar gr. 15 (Or Raspberry white balsamic Leonardi)

Balsamic pearls (for the finishing) gr. 10

12 raspberries

Extra virgin Olive oil Leonardi q.s.

Salt and pepper from grounder q.s.

Aceto Balsamico di Modena IGP q.s.

Preparation:

Clean and cut in julienne the radicchio then warm up in a pan with olive oil, salt and pepper. Once cooked and brown, deglaze with Balsamic vinegar of Modena IGP Leonardi and remove from heat. In a bowl mix the eggs with the grated Vezzena cheese, the sour cream and the cooked radicchio. Make a homogeneous mixture and pour it in single molds previously buttered. Pre-heat the oven and place the molds to cook for 15 minutes at 180°C, then reduce the heat to 160°C and continue the cooking for other 15/20 minutes. The pies will eventually look like mini quiches.

In the meantime, place the mixed salad in a bowl, dress with the raspberry vinegar (Or Raspberry white balsamic Leonardi) and the Olive oil (Extra virgin Olive oil Leonardi), adjust with Salt and pepper.

Place one warm mini pie or quiche over the salad and add some fresh raspberry to garnish, then finish with some Balsamic vinegar of Modena and Balsamic pearls and enjoy!

 About Vezzena Cheese: This cow’s milk cheese is only made from June to September, i.e. during the mountain pasturing season, and must age at least 12 months. Vezzena is made unique by the wild herbs of the Lavarone plateau (Trento province) and a long aging which releases aromas that change depending on exactly when the cows were pastured. The fragrance becomes more complex, herbaceous and spicy with time, while the paste loses the eyes and becomes grainy. It is considered as the jewel of Trentino cheesemaking and story tells that Emperor Franz Joseph wanted it on his table every day.

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