Peppers and aubergines with pine seeds and Balsamic Vinegar of Modena P.G.I.

Peppers and aubergines with pine seeds and Balsamic Vinegar of Modena P.G.I. - Ponti

INGREDIENTS

2 red peppers
2 yellow peppers
2 aubergines
pine seeds 30 g
2 branch tomatoes
fresh basil 10 g
olive oil 20 ml
Balsamic Vinegar of Modena P.G.I. 30 ml
salt and pepper
Peppers and aubergines with pine seeds and Balsamic Vinegar of Modena P.G.I. - Ponti

RECOMMENDED
PRODUCT

Peppers and aubergines with pine seeds and Balsamic Vinegar of Modena P.G.I. - Ponti

PREPARATION

Clean and slice the peppers as you wish, but homogenously.
Slice the aubergines, too.
Remove the seeds from the tomatoes and chop them.
Cook peppers and aubergines in a non-stick pan on medium heat, with olive oil, salt and pepper.
When almost done, add the Balsamic Vinegar of Modena P.G.I. and let it evaporate.
Finally add the roasted pine seeds and the thinly chopped fresh basil

Rich in history too

The Aceti Balsamici di Modena P.G.I. have their roots in the history of Rome and in the court of the Este family of Modena. An ancient tradition that continues today with methods that remain intact: the careful selection of grapes, the slow acetification of the must, the aging and refinement in casks of noble wood.

This site uses cookies to improve your experience. By using this site or closing this message you are agreeing to our Cookie Policy. Cookie Policy

Questo sito utilizza i cookie per fornire la migliore esperienza di navigazione possibile. Continuando a utilizzare questo sito senza modificare le impostazioni dei cookie o cliccando su "Accetta" permetti il loro utilizzo.

Chiudi