Main Course (fish)

Mediterranean Scallops

Serving 4 people
– 16 scallops
– 1 sprig thyme
– 1 garlic clove
– 2 dl dry white wine
– extra virgin olive oil
– salt
– pepper

Insert the point of a knife between the upper and lower shells, open them and scoop the scallop. Wash the shells and keep them. Remove any beige or dark membrane adhering to the scallop flesh and carefully rinse the scallops in cold water. Dry them and put them in a bowl with the chopped garlic, some thyme leaves, 2 spoons extra virgin olive oil, white wine and some pepper.
Cover the bowl and let it marinate in the fridge for about 3 hours. Heat a grill, dry the scallops with some kitchen paper. Cook them on the hot grill for about 1 minute and a half, flip them, then let them cook for another minute and a half and place them in the shell and before serving them, pour some drop of Juniper Traditional Balsamic Vinegar.

Giovanna’s Salmon Carpaccio

Serving 4 people:
– 500 grams fresh salmon fillet
– 100 grams salt
– 100 grams sugar
– 2 sprigs rosemary
– 2 sprigs dill
– 1 sprig sage
– 10 whole chives
– chopped peel of ½ orange, remove white spongy pulp
– pink peppercorns
– 4 tablespoons extra virgin olive oil
– Aceto Balsamico Trad. to taste

Wash and dry all the fresh spices. Chop finely and mix well in a bowl with the salt and sugar. Place the salmon fillet in a deep dish. Cover it with the spices and herbs, and then cover the dish with plastic wrap and refrigerate for 5-6 hours to allow it to absorb the flavors. Chop the orange peel finely. Remove the salmon and using a paper towel or clean kitchen cloth, take off the herbs and spices used to macerate it because the flavor could be too strong otherwise. Slice the salmon into very thin slices and place them on a serving dish. Pour on the extra virgin olive oil, and then add the pink peppercorns and finely chopped orange peel. Sprinkle Acetaia di Giorgio’s Traditional Balsamic Vinegar on the salmon. I suggest serving this carpaccio with slices of toasted bread, and a lamb’s lettuce and fennel salad. The fennel should be thinly sliced and the salad dressed with extra virgin olive oil, salt, black pepper and Traditional Balsamic Vinegar of Modena.

Lobster salad

Serving 1 people:
– 1 lobster (500 g) cooked for 5 minutes
– cleaned and removed from shell
– A couple of leaves of Treviso salad julienne
– a couple of leaves of raw fennel
– 1 hardboiled egg cut in quarters
– 10 string beans cooked for 10 min
– 1 tomato skin to make a rose (decoration)


First sauce:
– 60 g mayonnaise
– 1 teaspoon finely chopped chives
– 1 tablespoon chopped parsley
– 1 tablespoon chopped coriander
– 1 tablespoon tarragon
Combine all these herbs with the mayonnaise

Second sauce:
– 60 g oil
– 30 9 Modena’s Traditional Balsamic Vinegar
– 1 tablespoon chopped basil
– Salt and pepper
Combine all ingredients

Salt cod in Balsamic Vinegar sauce

Serving 4 people:
– 500 gr skinless boneless salt cod fillets
– 2 tablespoons fine flour
– 6 tablespoons olive oil
– 1 onion
– lemon juice
– 3 coffee spoons Traditional Balsamic Vinegar
– 4 basil leaves
– parsley
– salt and freshly ground black pepper

Put the cod fillets in a bowl, cover them with water and let them rest for 24 hours. Drain them, then put them in a casserole with cold water, bring it to a simmer, then remove from heat. Let the cod cool down, drain it and dry it. Chop finely the onion, parsley and basil and cook them in a pan, adding the oil, lemon, salt and pepper, keep on stirring until it looks almost like a sauce. Toss the cod fillets in flour, fry them in oil until golden on both side. Dry them on a kitchen paper, arrange them on a preheated large dish, pour on them the traditional balsamic vinegar and then the sauce.

Fried Fresh Tuna Steak

Serving 4 people:
– 600 grams fresh red tuna
– 2 fresh eggs
– 4 slices stale bread
– salt and pepper
– Aceto Balsamico Tradizionale di Modena D.O.P.

Slice the tuna into 8 steaks. Beat the eggs and add salt and pepper. Dip the steaks in the egg batter. Grind the bread in a blender or food processor and turn the steaks in the breadcrumbs, coati ng them on both sides. Heat a small amount of butter or vegetable oil in a skillet and brown the tuna steaks for a few minutes on both sides. Transfer the steaks from the skillet to paper towels, using a slotted spoon. Arrange the tuna steaks over a bed of lamb’s lettuce (also known as corn salad) in a serving platter. Spoon a generous tablespoon of Traditional Balsamic Vinegar over the steaks.