Balsamic Recipes from Guisti
The Giusti family has been producing balsamic since the 17th century – one of the oldest, most reputable producers of Balsamic around. They use centuries-old casks to create the unmistakable aroma of their balsamic vinegars. These casks provide an intensity of wood essences and aromas to their vinegar. The older the cask, the more complex the vinegar!
In addition to Guisti’s family reserve and their gold and silver medal balsamics, we carry Giusti’s innovative condiments that have the addition of flavours like black truffle, raspberry juice and fig purée to their balsamic.
Bread pizza with truffle sauce, prosciutto and stracciatella cheese
Enjoy the strong flavour of our Condiment based on Balsamic Vinegar and Truffle in this dinner-saving recipe. A nice idea to avoid food waste and recover leftovers.
Bread pizza with truffle sauce, prosciutto and stracciatella cheese
INGREDIENTS
4 servings
• 400g of stale bread
• 200 ml of water
• 125 ml of extra virgin olive oil
• 300 g of tomato sauce
• 150 g of stracciatella cheese
• rocket
• 120 g of prosciutto dry-cured ham
• 3 tablespoons of truffle sauce
• fresh basil
• Giusti Condiment based on Balsamic Vinegar and Truffle
PREPARING THE BASE
Remove the crusts from the stale bread and cut the rest into small cubes. Place them in a large bowl. Mix the water and oil together and pour over the bread, trying to knead it with your hands. If necessary, add a little more water. The mixture should be moist feeling but not flaking apart, so that it is workable.
Pour the softened cubes into a springform pan of about 28 cm diameter lined with baking paper.
Press down well, flattening all over to form a single layer.
Season the tomato sauce with a little oil and salt, then spread it over the bread.
COOKING AND SERVING THE PIZZA
Bake for about 25/30 minutes at 190°C, then remove from the oven and top with the stracciatella, rocket, truffle sauce, prosciutto slices, basil and a few drops of Condiment with Balsamic Vinegar and Truffle.
Season the tomato sauce with a little oil and salt, then spread it over the bread.
Chocolate cups with dark chocolate and Balsamic pearls
INGREDIENTS
6 servings
• 180 g of chocolate min.56% cocoa
• 1 egg
• 1 teaspoon of vanilla essence
• 2 pinches of flaked salt
• 2 tablespoons of Giusti Condiment based on Balsamic Vinegar and Raspberry
• 120 ml of milk
• 120 ml of cream
To garnish
• 120 ml of fresh cream
• 120 g of mascarpone
• dark chocolate pearls
Giusti Balsamic Vinegar Pearls
BLENDING THE INGREDIENTS
Place the chopped dark chocolate, salt, the Condiment with Balsamic Vinegar and Raspberry, vanilla and the egg into the blender. Put the lid on and blend on low speed for a few seconds until blended.
Bring the milk and cream almost to the boil.
Start the blender and slowly pour the hot mixture through the drizzle hole.
Once the liquids have been added, increase the speed and blend for about 1 minute.
The mixture should be smooth and uniform.
Scrape down the sides of the jug, if necessary.
Allow to cool, then cover with cling film and place in the refrigerator.
Just before serving, place the chilled mascarpone and cream in a bowl and whisk together until thick and stiff.
Top each dish with a generous dollop and then decorate with Balsamic Vinegar Pearls, dark chocolate pearls and a few more flakes of salt.
Serve immediately or keep refrigerated.
Mushroom Spaghetti with Truffle-Flavored
INGREDIENTS
2 servings
• 200 g spaghetti
• 200g mixed mushrooms (porcini, champignon)
• 1 garlic clove
• Extra virgin olive oil
• Salt and black pepper to taste
• 1 sprig of fresh thyme
• 20 g butter
• 2 tablespoons Giusti Condiment with Balsamic Vinegar of Modena and Truffle
• Parmesan shavings (optional)
PREPAREING THE MASHROOMS
Clean and slice the mushrooms. In a large pan, heat a drizzle of extra virgin olive oil with the crushed garlic clove. Add the mushrooms and cook over medium heat until golden brown.
Season with salt, pepper, and a few thyme leaves.
COOK THE PASTA
Boil the spaghetti in salted water until al dente.
COMBINE EVERYTHING
Drain the pasta, reserving a cup of cooking water. Toss the spaghetti into the pan with the mushrooms, add the butter, and a bit of cooking water to create a silky sauce that coats the pasta.
THE FINAL TOUCH
Add two tablespoons of Giusti Truffle Balsamic Vinegar of Modena, mixing gently to distribute its unmistakable aroma.
Arrange the spaghetti on a plate, garnish w crispy mushrooms, a few Parmesan shavings, and a final drizzle of balsamic.
THE FINAL TOUCH
Add two tablespoons of Giusti Truffle Balsamic Vinegar of Modena, mixing gently to distribute its unmistakable aroma.
PLATING
Arrange the spaghetti on a plate, garnish with crispy mushrooms, a few Parmesan shavings, and a final drizzle of Truffle Balsamic for the perfect balance of flavors
Sliced beef steak on a bed of rocket, with Parmigiano shavings and Balsamico
INGREDIENTS
2 servings
• 1 sirloin steak, about 600g, 3-4 cm thick
• 2 spoonfuls extra virgin olive oil
• 1 spoonful sea salt
• rocket
• extra virgin olive oil
• salt and pepper
• Parmigiano Reggiano
• Giusti 3 Gold Medals Balsamic Vinegar of
Modena
PREPARING AND COOKING THE MEAT
Leave the meat at room temperature for 30 minutes before cooking it.
Heat the grill on the stove. Grease the steak well with oil, then sprinkle with sea salt.
Place the steak on the hot grill and cook for about 2 minutes on each side. Once cooked, transfer it to a cutting board, cover with aluminum foil, and leave it resting for 5 minutes.
SERVING THE SLICED STEAK
Arrange the rocket on a serving dish and season with olive oil, salt, and pepper. Cut the steak into thick slices, about 2 cm, and place them on the rocket bed. Use a peeler to shave Parmigiano onto the meat. Drizzle with Giusti 3 Gold Medals Balsamico.
