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Tuesday, November 6, 2012

Pears, Rocket and Parmesan Salad with Extravecchio Balsamic Vinegar of Modena





At the Festival Italiano I received a very special present from Naomi of Aceto Downunder: a bottle of ABTM (Aceto Balsamico Tradizionale di Modena), the extra vecchio (25 years +). This Balsamico is the real thing, only sold in specially designed 100ml bottles, expensive but worth it, every drop of it.

The first thing I made was this classic Italian salad: Rocket leaves (fresh from my veggie garden), shaved Parmesan, thin slices of crunchy pears, and a drizzle of ABTM. This salad is absolutely delicious, and perfect as an entree or a sophisticated yet easy and light summer main course. Thank you Naomi!







Photos and Recipes by Alessandra Zecchini ©

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18 comments:

  1. YariNovember 6, 2012 at 12:52 PM

    Wonderful! I have only tried the 12-year-old ABTM, which is already very rich, but I can image how complex and pleasant is this one. I guess you can also use it to enrich creams and gelato.

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  2. AlessandraNovember 6, 2012 at 1:06 PM

    Actually Yari, for dessert I put some on my strawberry and cream ice-cream... super yummy!

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  3. koraleeNovember 6, 2012 at 3:20 PM

    Oh my friend...I could eat 3 bowls of this right now...so pretty to. Hugs.

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  4. Araba FeliceNovember 6, 2012 at 6:13 PM

    Pensa che una bottiglia simile è riuscita ad arrivare in Arabia, e l'uso viene centellinato...;-)

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    Replies
    1. AlessandraNovember 6, 2012 at 9:21 PM

      Anche qui non ti preoccupare, sicuramente non per tutte le insalate! :-)

      Delete
  5. ElyNovember 6, 2012 at 8:09 PM

    Grandiosa! :D Una ricetta dai sapori italiani e.. un gran signor Aceto!! :D Un abbraccio!

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  6. zonzolandoNovember 6, 2012 at 8:26 PM

    Che bontà!!!

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  7. SarettaNovember 6, 2012 at 10:58 PM

    Ecco quello sì che dev'essere una chiccheria!25 anni mica bruscolini!Favoloso...

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    1. AlessandraNovember 7, 2012 at 10:10 PM

      Infatti dicevo ai miei bambini che è più vecchio di loro, e loro wow wow wow!

      Delete
  8. Vaty ♪November 7, 2012 at 4:11 AM

    Ciao Alessandra,
    non sapevo che si chiamassero rocket leaves!!
    cmq, davvero genuina questa insalata e che bello i festival italiani all'estero no?
    e poi.. adoro il finale: "..or a sophisticated yet easy and light summer main course".
    so wonderful ^_^

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    1. AlessandraNovember 7, 2012 at 8:03 AM

      Ciao Vaty, here they call it rocket salad, occasionally someone says arugula (if they got a recipe from the States) which sounds strange to me since I ma used to cal it rucola.

      Delete
  9. Angie's RecipesNovember 7, 2012 at 4:52 AM

    This salad looks fabulous!

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  10. chiarina-inaNovember 7, 2012 at 8:03 AM

    Alessandra la tua insalata è meravigliosa, raffinatissima! E anche la foto mi piace tantissimo!

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    1. AlessandraNovember 7, 2012 at 10:08 PM

      Grazie Chiarina, bello l'aggettivo raffinatissima, mi piacciono le cose raffinate ma semplici :-)

      Delete
  11. Aldy November 7, 2012 at 1:03 PM

    That salad looks wonderful, Alessandra! And I bet that balsamico taste Amazing :) Have a lovely day!

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  12. franci e valeNovember 7, 2012 at 7:55 PM

    Ho esattamente la stessa confezione di aceto balsamico in dispensa, è favoloso!! Il massimo per assaporarlo? Una goccia sul dito!!!

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  13. AlessandraNovember 7, 2012 at 10:07 PM

    Sono d'accordo, ma poi mi vien voglia di mordere il dito :-)!

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