Villa San Donnino

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Tips for cooking by Villa San Donnino.

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Menù of Villa San Donnino

STARTERS

Parmigiano Reggiano With Traditional Balsamic Vinegar INGREDIENTS: Flakes of Parmigiano Reggiano and Traditional Balsamic Vinegar of  Modena.

 Arrange the flakes of Parmigiano Reggiano on plate and pour a few drops of Traditional Balsamic Vinegar of Modena on each. 

FIRST COURSES

Garganelli Egg Pasta With Bacon And Traditional Balsamic Vinegar 

INGREDIENTS FOR 6 :500 g. garganelli egg pasta;100 g. diced smoked bacon;250 g. cooking cream; 6 spoonful of Traditional Balsamic Vinegar of Modena.   Fry the bacon in a non-stick pan and when the fatty part has almost melted, add the cream and, after a few minutes, the Traditional Balsamic Vinegar of Modena. Cook the pasta, drain it well then add to the sauce. Blend the ingredients together. Serve and few drops of Traditional Balsamic Vinegar of Modena to each portion. 

MAIN COURSES

Fried Savouries With Traditional Balsamic Vinegar Of Modena 

INGREDIENTS FOR 4 SERVINGS : 6 eggs;50 g. grated Parmigiano Reggiano chees;50 g. chopped onion;oil as required; butter as required;10 g. Traditional Balsamic Vinegar of Modena.   Whisk the eggs with the grated Prmigiano Reggiano cheese in a bowl. Allow the onion to brown slightly with a knob of butter in a pan, then add the eggs, season with salt to taste and mix well. Pour the oil into a frying pan and heat. Now place spoonfuls of the egg mixture into the boiling oil to form cakes. Brown them on both sides. Place the cakes on kitchen paper to eliminate the excess oil, then arrange them on a serving dish and pour a few drops of Traditional Balsamic Vinegar of Modena on each. Serve hot. 

Bresaola With Traditional Balsamic Vinegar of Modena 

INGREDIENTS FOR 4 SERVINGS: 250 g. sliced Bresaola; 100 g. flakes of Parmigiano Reggiano cheese;4 tsps Traditional Balsamic Vinegar of Modena ; Racket salad as required; Olive oil;   Arrange the slices of Bresaola on a serving dish, pour a little olive oil over them and cover with flakes of Parmigiano Reggiano cheese which should then be sprinkled with drops of Traditional Balsamic Vinegar of Modena. Garnish with the rocket salad.  

Pork Fillet With Traditional Balsamic Vinegar Of Modena 

INGREDIENTS FOR 4 SERVINGS:  400 g. pork fillet cut into fairly thick slices;Flour; Salt to taste; Oil ;  Butter. 

Coat the fillet slices with flour and allow them to cook in the butter and oil in a pan. Brown the meat on both sides and season with salt. Remove the meat from the pan and add a few teaspoonfuls of Traditional Balsamic Vinegar of Modena to the remaining meat juices. Stir well then add the meat again to allow it to finish cooking (just a few minutes are sufficient). Arrange the meat slices on the serving plates and pour a little of the meat juice over them along with a few drops of Traditional Balsamic Vinegar of Modena. 

DESSERT

Strawberries With Traditional Balsamic Vinegar Of Modena 

INGREDIENT FOR 4 SERVINGS:  400 g. fresh strawberries; Sugar to taste; Traditional Balsamic Vinegar of Modena.  Wash and chop the strawberries. Place them in a bowl with the sugar and a teaspoonful of Traditional Balsamic Vinegar of Modena for each portion, then blend the ingredients together. Allow to stand for at least 2 hours before serving. 

Ice-Cream With Traditional Balsamic Vinegar Of Modena 

Arrange spoonfuls of ice-cream, preferably Vanilla and Dairy Cream flavours, in individual dishes and pour a few drops of Traditional Balsamic Vinegar of Modena over each portion just before serving. 

Bananas With Traditional Balsamic Vinegar Of Modena 

INGREDIENT FOR 4 SERVINGS: 4 fresh Bananas; Traditional Balsamic Vinegar of Modena.  Chop the bananas. Place them in a dish with a drop of Traditional Balsamic Vinegar of Modena for each piece.