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Squisito Gourmet

In the kitchen

Recipes

Four simple ideas, two for each bottle. A few drops, at the right moment.

Parmigiano Reggiano, pear and aged balsamic

Made with Invecchiato

Parmigiano Reggiano, pear and aged balsamic

The simplest way to taste the Invecchiato: a few drops on a chunk of aged cheese.

  • Time10 min
  • Serves4

Ingredients

  • 200 g Parmigiano Reggiano, aged at least 24 months
  • 2 ripe pears
  • A handful of walnuts
  • Squisito Invecchiato, a few drops

Method

  1. 1 Break the cheese into rough chunks with a short knife. Do not slice it: the grain is part of the pleasure.
  2. 2 Core the pears and cut them into thin wedges.
  3. 3 Arrange cheese, pears and walnuts on a board.
  4. 4 Just before serving, put one drop of Invecchiato on each chunk of cheese.
See the bottle: Invecchiato
Strawberries, balsamic and black pepper

Made with Invecchiato

Strawberries, balsamic and black pepper

A classic from Modena: the balsamic brings out the sweetness of the fruit.

  • Time15 min + 15 min rest
  • Serves4

Ingredients

  • 500 g strawberries
  • 1 tablespoon sugar
  • 1 teaspoon Squisito Invecchiato
  • Black pepper
  • A few mint leaves
  • Mascarpone or vanilla ice cream, to serve (optional)

Method

  1. 1 Wash and dry the strawberries, hull them and cut them into quarters.
  2. 2 Sprinkle with the sugar and leave for 15 minutes.
  3. 3 Add the Invecchiato and toss gently.
  4. 4 Finish with a light grind of black pepper and the mint. Serve on their own or with mascarpone.
See the bottle: Invecchiato
Parmigiano risotto with Alta Densità

Made with Alta Densità

Parmigiano risotto with Alta Densità

Creamy, white, and finished with a spiral of balsamic: added off the heat, never cooked.

  • Time30 min
  • Serves4

Ingredients

  • 320 g Carnaroli rice
  • 1 shallot, finely chopped
  • 1 litre hot vegetable stock
  • 1 glass dry white wine
  • 40 g cold butter
  • 60 g grated Parmigiano Reggiano
  • Extra virgin olive oil, salt
  • Squisito Alta Densità, about 2 teaspoons

Method

  1. 1 Soften the shallot in a little oil over a low heat.
  2. 2 Add the rice and toast it for 2 minutes, stirring.
  3. 3 Pour in the wine and let it evaporate.
  4. 4 Add the hot stock a ladle at a time, stirring, for 16 to 18 minutes. Season with salt.
  5. 5 Off the heat, stir in the cold butter and the Parmigiano. Cover and rest for 1 minute.
  6. 6 Plate, and finish each dish with a spiral of Alta Densità.
See the bottle: Alta Densità
Tagliata with rocket, Parmigiano and balsamic

Made with Alta Densità

Tagliata with rocket, Parmigiano and balsamic

Grilled beef, sliced and dressed at the table: the Alta Densità clings to the warm meat.

  • Time20 min + 30 min out of the fridge
  • Serves2

Ingredients

  • 1 sirloin or rib-eye steak, about 500 g and 3 cm thick
  • 80 g rocket
  • 40 g Parmigiano Reggiano shavings
  • Extra virgin olive oil
  • Coarse salt, black pepper
  • Squisito Alta Densità

Method

  1. 1 Take the meat out of the fridge 30 minutes before cooking.
  2. 2 Heat a griddle until very hot and cook the steak 3 to 4 minutes per side.
  3. 3 Rest it for 5 minutes, loosely covered.
  4. 4 Slice it on the diagonal and lay it on the rocket.
  5. 5 Season with coarse salt, pepper and a little oil, add the Parmigiano shavings and finish with a drizzle of Alta Densità.
See the bottle: Alta Densità