ORIGINAL BALSAMIC WEEK 2021 Recipes - NYC [ENG]

Original Balsamic Week November 1st – 7th 2021 New York

2021 edition

Restaurants Alidoro @ The Hugh

Michael's

Ampia Rooftop

Morso

Antica Pesa

Nonna Beppa

Babbo

Osteria Brooklyn

Benno

Pasta By Hudson & Perry Club

601 Lexington Ave, New York, NY 10022

100 Broad Street New York, NY 10005 115 Berry Street Brooklyn, NY 11249 110 Waverly Place New York, NY 10011 Evelyn Hotel 7 East 27th Street New York, NY 10016

24 West 55th Street New York, NY 10019 420 East 59th Street New York NY 10022 290 Hudson Street New York, NY 10013 458/460 Myrtle Avenue Brooklyn, NY 11205

180 7th Avenue New York, NY 10011

Bella Blu

Pisillo

Etcetera Etcetera

Pizzarte

Fornino Greenpoint & Fornino Time Out

Risotteria Melotti

967 Lexington Ave New York, NY 10021 352 West 44th Street New York, NY 10036

849 Manhattan Ave Brooklyn, Ny 11222

Il Fiorista

17 West 26th Street New York, NY 10010

Kestè Wall Street

66 Gold Street New York, NY 10038

97 Nassau Street New York, NY 10038 69 West 55th Street New York, NY 10019 309 E 5th Street New York, NY 10003

Song’ e Napule

146 W Houston Street New York, NY 10012

Viceversa

325 West 51st Street New York, NY 10019

Alidoro \ INGREDIENTS

Prosciutto with burrata and Aceto Balsamico di Modena on toasted focaccia flatbread PREPARATION

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150 gr focaccia 100 gr prosciutto 50 gr burrata Aceto Balsamico di Modena

Take the focaccia flatbread, cut it in half and toast it. Season it with a drizzle of Aceto Balsamico di Modena and stuff it with the prosciutto and burrata. Give a more harmonious taste to the focaccia by adding again Aceto Balsamico di Modena. Close the stuffed focaccia and cut it in half to better enjoy the product.

Buon appetito!

By Chef Jon Streep

Ampia Rooftop \ INGREDIENTS

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80 gr Carnaroli rice Chopped shallot Half teaspoon of sugar Parmigiano Reggiano Aceto Balsamico di Modena

Risotto with simmered carnaroli acquarello rice, caramelized shallot, Aceto Balsamico di Modena and shaved red with Parmigiano Reggiano cheese PREPARATION

The first thing you need in order to cook a risotto is preparing the broth. Chop the shallot and slowly caramelize it in a pan with half teaspoon of sugar and a drizzle of olive oil. Add the rice and toast it. Once golden brown, slowly add the broth and continue to stir for about 15 minutes until you reach the right cooking. At this point, add the quantity of Aceto Balsamico di Modena you like, the Parmigiano Reggiano and the butter and mix everything. Serve on a plate and, for garnish, finish with a drizzle of Aceto Balsamico di Modena and Parmigiano flakes.

By Chef Massimo Carbone

Antica Pesa \ INGREDIENTS • 200gr ravioli with ricotta • Aceto Balsamico di Modena

For the foam 15 gr flour 15 gr butter 250 gr milk 100 gr Parmigiano Reggiano 100 gr of cream 1 sheet of isinglass

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Ricotta and Parmigiano Reggiano Ravioli, Aceto Balsamico di Modena, Parmigiano Reggiano Vacche Rosse foam, Herb Roasted Bone Marrow PREPARATION

Once the ravioli filled with ricotta and Parmigiano Reggiano have been prepared, flavor the marrow previously cooked in the oven with a reduction of Aceto Balsamico di Modena. Bring the water to a boil and cook the ravioli for a few minutes. Drain and dip them in a bowl with melted butter and sage. Mix everything well and get ready to serve. Place the marrow with the vinegar reduction on the bottom and add the ravioli on top. Garnish with a Parmigiano mousse and, as a final touch, add the Aceto Balsamico di Modena.

By Chef Mauro Campanale

Babbo \

Ricotta and butternut squash cappellacci with smoked butter, sage, amaretti cookies and Aceto Balsamico di Modena

INGREDIENTS

PREPARATION

Pasta filling

Pasta dough

• 2# Butter squash • 2C Ricotta cheese • 1C Grana padano

• 2# "00"flour • 6ea duck eggs • 3ea duck egg yolk

• • • • •

cheese, grated Nutmeg 1/2# smoked butter Salt and pepper Sage Amaretti cookies

Pasta filling

Preheat oven to 425F. Cut half of butternut squash and scoop out all seeds with a spoon and discard seeds. Put them in a sheet tray and cut side up. Drizzle olive oil and sprinkle salt and pepper. Cook them for 45 min til golden brown and tender. Cool them down and remove all skins. Mash up with fork or potato masher and hands!!

Mix with ricotta, Grana Padano cheese and nutmeg. Season it with salt and pepper.

Cooking pasta

Making boiling water and drop cappellacci pasta. cook them for 2-3min. Melt a smoked butter with sage and 1 table spoon of water. Transfer cooked pasta in a butter sauce. Put them on a plate and finish with grated amaretti cookie and Aceto Balsamico di Modena on the top. Enjoy it!

By Executive Chef Youjin Jung

Bella Blu \ INGREDIENTS

Pan-seared sea scallops with seasonal mushrooms and a reduction of Aceto Balsamico di Modena PREPARATION

• 3 Scallops • 500 gr seasonal mushrooms • Aceto Balsamico di Modena

Cut the mushrooms and sauté them for a few minutes in a pan with a drizzle of oil, garlic, salt and pepper. Set them aside and in the meantime put the Aceto Balsamico di Modena in a saucepan: reduce it by a third until you get a thick sauce. In a non-stick pan, melt a little butter and place the scallops on top. Cook for 4 minutes on each side. Prepare for serving by placing the mushrooms on the plate and lay the scallops on top. Once done, pour over the reduction of Aceto Balsamico di Modena.

By Chef Luis Lema

Benno \

Ravioli filled with beef daube, ricotta cheese, Swiss chard and Aceto Balsamico di Modena

INGREDIENTS

PREPARATION • Aceto Balsamico di Modena

For the fillling

For pasta

• 1 kg of beef • 1/2 kg ricotta • 1 kg Swiss chard

• 10 eggs • 1 kg of flour

Cook the meat with a base of celery, carrots and onion. Deglaze everything with white wine. Cook the beef for 3-4 hours until cooked. Let it cool down. Chop the meat and set aside. Cook the chard in salted water. Once cooked, let them cool and then chop these too for the filling. Put the minced meat, ricotta and chard in a bowl and mix everything together. Season with salt and pepper. Prepare the pasta by mixing eggs and flour. Once the dough is obtained, let it rest for a while. Then roll out the dough and create the ravioli with the filling. Cook in salted water for a couple of minutes. Serve the ravioli on a plate and season with Aceto Balsamico di Modena.

By Jonathan Benno

Etcetera Etcetera \ INGREDIENTS

Creamed risotto with prosciutto and Aceto Balsamico di Modena PREPARATION

• • • • • • • • • • • •

1 tablespoon unsalted butter 1/2 cup Prosciutto di Parma 2/3 cup Aceto Balsamico di Modena 2 tablespoons extra virgin olive oil 1/2 cup chopped white onion 2 cups carnaroli rice 1 cup dry white wine 4-5 cups chicken broth (warm) Salt and white pepper to taste 1/4 cup Parmigiano Reggiano 2 tablespoons unsalted butter 1 tablespoon extra virgin olive oil

In a sauté pan, add butter, prosciutto. Cook on medium heat until golden brown and crispy. Add Aceto Balsamico di Modena and reduce to 1/4 of volume. Let cool for 3-4 minutes. Using a medium stockpot, add 2 tablespoons extra virgin olive and 1/2 cup diced white onions. Cook over medium heat until tender (2 to 3 minutes). Add rice and stir for 1 to 2 minutes. Pour the wine into the mixture and stir until absorbed. Then, add 1 cup of broth, and stir until absorbed. Repeat the process by adding 1/2 cup of broth until all is used. The rice should be tender yet firm to the bite. Remove pot from the heat, add 1 tablespoon of extra virgin olive oil, and 2 tablespoons of unsalted butter until melted. Gradually add Parmigiano Reggiano, stir until cheese is melted, and the liquid surrounding risotto is creamy but very fluid. Add hot water if needed to achieve the right consistency, add salt and white pepper to taste. Place the risotto into warm bowls. Top each with a spoon of prosciutto and Aceto Balsamico di Modena reduction.

By Chef Marco Hernandez

Fornino Greenpoint & Timeout Market 1) Burrata & delicata squash, sesame and pomegranate seeds, honey and Aceto Balsamico di Modena

\ INGREDIENTS

First plate

Second plate

180 gr pumpkin 100 gr burrata Sesame seeds Pomegranate Honey Aceto Balsamico di Modena

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Arugula Radish Avocado 100 gr goat cheese Aceto Balsamico di Modena

Third plate • • • • • • •

Pizza dough Gorgonzola Bresaola Mozzarella fior di latte Purple potatoes Herbs Aceto Balsamico di Modena

2) Arugula salad with radicchio, avocado, goat cheese, balsamic vinaigrette 3) Pizza with gorgonzola dolce & bresaola, fior di latte, purple potato chips, herbs and Aceto Balsamico di Modena PREPARATION

First plate: Bake the sliced pumpkin in the oven at 180 °. Once

cooked, put it on a plate and season with sesame seeds, pomegranate, honey and Aceto Balsamico di Modena.

Second plate: Put the arugula in a bowl and add the coarsely chop-

ped radicchio, the chopped avocado and the goat cheese. Season with salt and oil and finish with the Aceto Balsamico di Modena.

Third plate: On the previously prepared pizza, add chunks of gor-

gonzola and fior di latte mozzarella, bresaola, potato chips and season everything with Aceto Balsamico di Modena.

By Chef Luis Lema

Il Fiorista \ INGREDIENTS

Rosemary lavender ice cream with citrus sorbet and Aceto Balsamico di Modena reduction PREPARATION

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2/3 cream 1/3 milk Rosemary and lavender extract Oranges and lemons Sugar Aceto Balsamico di Modena

Mix the sugar, cream and milk in a saucepan. Cook over low heat until the sugar has dissolved. Slowly bring to a boil and add the lavender extract and rosemary and mix. Pour the mixture into an ice cream maker. Create a sorbet with the citrus juice and sugar. In a suitable bowl, place a scoop of ice cream and a scoop of sorbet.

Add the Aceto Balsamico di Modena on top.

By Chef Rae Kramer

Kestè Wall Sreet 1) Fresh Salad with baby arugula, Parmigiano Reggiano, cherry tomatoes, and Aceto Balsamico di Modena

\ INGREDIENTS

For the Salad

For the pizza

Arugula Parmigiano Reggiano Cherry tomatoes Aceto Balsamico di Modena • Salt and oil

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Pizza dough 600 gr gorgonzola 60 gr crescenza 60 gr Prosciutto di Parma • 70 gr dried figs • Aceto Balsamico di Modena

2) Pizza Modenese with crema, dry figs, gorgonzola, and crescenza cheese, with Prosciutto di Parma and Aceto Balsamico di Modena PREPARATION

First Plate: Add the fresh salad, arugula, Parmigiano Reggiano, cherry tomatoes, salt and oil and mix. Finish your salad by seasonig with Aceto Balsamico di Modena.

Second Plate: Roll out the pizza dough and spread the gorgonzola and crescenza on top and put the pizza in the oven for the right cooking time. Add the dried figs and finally add the Prosciutto di Parma and a drizzle of Aceto Balsamico di Modena.

by Chef Roberto Caporuscio

Michael's \ INGREDIENTS

Korean Fried Chicken with Aceto Balsamico di Modena and sesame PREPARATION

• 2 cups of rice flour • 2 cups of simple club soda • Pepper and salt for the batter and the chicken • • • • • • • • • • • •

seasoning Chicken wings Shallot Olive oil Sesame seeds oil Ginger 2 cups of gochujang A quarter cup of soy sauce A quarter cup of Worcestershire sauce A quarter cup of mirin Maple syrup Aceto Balsamico di Modena White and black sesame seeds

First create the batter. Mix up together 2 cups of rice flour with 2 cups of simple club soda. The result should be a wet batter not a thick one. Season it with a little bit of pepper and salt and the batter is done! This watery batter will give the chicken the perfect crispiness. Then season the chicken with salt and pepper and mix the chicken around. Season the rice flour (same one used for the batter) with salt and pepper and drench the chicken all around.

Dump the chicken in the batter and make sure the batter covers every part of the chicken. Finally comes the cooking of the chicken: after dipping it into the batter it needs a double frying. 5 minutes at 300° and another 5 minutes at 375°. In the meantime, create the sauce for the chicken. The sauce is made of 2 cups of gochujang, a quarter cup of soy sauce, a quarter cup of Worcestershire sauce, a quarter cup of mirin, add a little sweetness with maple syrup, then add Aceto Balsamico di Modena, shallot, olive oil, sesame seeds oil, ginger. Once the sauce is done and the chicken has been cooked the chicken needs to be brushed with the sauce, not tossed in it. Top everything off with chives or scallion, white and black sesame seeds and a drizzle of Aceto Balsamico di Modena. You can enjoy this dish by sharing it at the table with a glass of wine or beer.

By Chef Kyung Up Kim

Morso \ INGREDIENTS • 4 large scallops • 4 thin slices of Pancetta • 3 oz oyster mushrooms or any mushroom

of your choice

• 1 table spoon of red onions thinly sliced • Aceto Balsamico di Modena

Grilled scallops wrapped with pancetta over mushrooms, drizzled with Aceto Balsamico di Modena PREPARATION

Grill scallops over medium heat, 1 minute on each side until semi golden. Place in a 360-degree oven for 2 minutes. Take out the scallops and put them on the side. Next, sauté 1 tablespoon of olive oil, 1 tablespoon of red onions thinly sliced, place mushrooms and cook for a couple of minutes over medium heat until soft. If the mushrooms tend to dry up use 2-3 tablespoons of chicken stock or water to soften them. Add salt and pepper to taste. In large bowl, place mushroom on the bottom, place scallops on top of mushrooms and drizzle with Aceto Balsamico di Modena.

By Chef Pino Luongo

Nonna Beppa \ INGREDIENTS • • • •

80 gr Carnaroli rice Half tablespoon oil 100 gr broth Aceto Balsamico di Modena

Aceto Balsamico di Modena Risotto PREPARATION

Prepare a vegetable broth. While it cooks, prepare a saucepan with a drizzle of oil and start toasting the rice. Then gradually add the broth and continue stirring until the rice is cooked to taste. Add the Aceto Balsamico di Modena and your dish is ready.

By Chef Giancarlo Cacciatori

Osteria Brooklyn \ INGREDIENTS

• • • • • •

8 ounce fresh Stracchino Cheese (softened) 12 tablespoon of Aceto Balsamico di Modena Kosher salt (as needed) Freshly cracked black pepper (as needed) 3 ounce speck (thinly sliced, then torn into rolls) 12 ripe fresh figs (halved lengthwise)

Figs and Imported Smoked Prosciutto with Stracchino Cheese, Aceto Balsamico di Modena, Machè PREPARATION

Make the filling: blend Stracchino cheese in a food processor or blender until smooth. Transfer to a small bowl. Season dipping sauce to taste with a pinch each salt and pepper and 6 tablespoons of Aceto Balsamico di Modena. Cover and refrigerate for at least 1 hour. May be made up to 24 hours in advance to this point. Place the rolls of speak on a serving plate. Filling the interior with the stracchino mousse top with fig halves. Drizzle the remain Aceto Balsamico di Modena.

Buon Appetito!

By Chef Raffaele Solinas

Pasta by Hudson and Perry Club 1) Ricotta salata caprese with cherry tomatoes, shaved ricotta salata, white onions finished with Aceto Balsamico di Modena and Maldon Sea salt, and their signature thin crust pizza with a five-cheese blend

\ INGREDIENTS

First plate

Second plate

• 40 gr Cherry Tomatoes • 50 gr salted ricotta • 1 white onion cut into

• • • • • •

•

• • •

slices 5 cheeses (Mozzarella, Asiago, Gorgonzola, Grana Padano, Ricotta, Scamorza) Extra virgin olive oil Maldon sea salt Aceto Balsamico di Modena

Pizza dough Arugula Escarole Cherry tomatoes Burrata Aceto Balsamico di Modena • Maldon sea salt • Fresh herbs

2) White pizza with arugula and endive salad, cherry tomatoes, fresh creamy burrata, finished with Aceto Balsamico di Modena, Maldon Sea salt and fresh herbs PREPARATION

First plate: Put together the mozzarella and cherry tomatoes. Take

salad and mix all these ingredients. After shaving the ricotta salata, add it to the salad and add the white onions. Add EvoOil and, finally, the Aceto Balsamico di Modena and Maldon sea salt. Mix again. Your fantastic caprese is ready.

Second plate: After preparing the pizza base, add the fresh burrata cream, the rocket and the escarole previously cooked. Cut the cherry tomatoes and add them to the pizza. Complete with Aceto Balsamico di Modena, Maldon sea salt and fresh herbs.

By Chef Brandon Fay

Pisillo \ INGREDIENTS

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Panino of 150 gr 70 gr 24-month-old Prosciutto di Parma 40 gr of artichokes 125 gr buffalo mozzarella Arugula Aceto Balsamico di Modena

Sesame panino with Prosciutto di Parma 24 months, mozzarella di bufala campana DOP, artichokes with a special marinade, arugula and Aceto Balsamico di Modena PREPARATION

For the bread: take flour, water, yeast and salt. Mix everything and form balls of about 180 gr. Let rise for 12 hours. Add the sesame seeds and bake at 180 degrees until cooked. Let the sandwiches cool.

Then fill the inside with four thin slices of 24-month-old Prosciutto di Parma, half mozzarella di bufala from Campania cut into slices, 4 or 5 marinated artichokes, arugula and finally Aceto Balsamico di Modena. Close the panino and enjoy it!

By Chef Carmelo Pisillo Nazzaro

Pizzarte \ INGREDIENTS

Salad with burrata cheese, tomatoes, watermelon, and Aceto Balsamico di Modena PREPARATION

• • • • •

Salad Tomatoes Watermelon Burrata Aceto Balsamico di Modena

The key secret to this dish is the quality of the ingredients. After washing the salad, cut the tomatoes and watermelon. Compose the dish by placing the tomatoes and watermelon on top of the salad and then add the burrata. Your dish is almost ready, but first you need to add a special touch: Aceto Balsamico di Modena.

By Chef Gerardo Degabriel

Risotteria Melotti Risotto with pumpkin, ricotta cheese and Aceto Balsamico di Modena, and a taste of Aceto Balsamico di Modena with their home-made rice focaccia

\ INGREDIENTS

• • • • • • • • •

400 g Vialone Nano Melotti Rice 0.8 liters vegetable broth 120 g ricotta cheese 1 pumpkin 2 shallots 1 sprig of rosemary Aceto Balsamico di Modena Salt, pepper, Extravirgin olive oil to taste 50 g Parmigiano Reggiano for baskets

PREPARATION

Basket

To make a cheese basket you need a burner, Grana Padano, a pristine non-stick frying pan about 9 inches/22 centimeters in diameter, a pair of Teflon tongs that won't scratch the frying pan, and a cup or bowl to lay the cheese over. Heat the pan over a medium flame for 2 to 3 minutes. You want it to be hot but not searing.

Sprinkle the cheese evenly over the pan. By the time you have finished sprinkling the cheese it will have begun to melt, especially around the edges. Wait a few seconds until the cheese in the middle of the pan will begin to tan , then tip the skillet so the cheese flows out, it will come as a sheet, and drape it, browned side up, over a bowl or cup.

Risotto

In a pan, fry the shallot with a drizzle of Extra virgin olive oil, add the cleaned and diced pumpkin, the sprig of rosemary and let it brown for a few minutes, season with salt and pepper and leave to cook, adding a few ladles of broth during cooking. In a saucepan, boil the broth, add the rice, mix, cover and leave to simmer. When cooked, add pumpkin, half of Ricotta cheese and mix. Stuff the Parmigiano Reggiano basket with Risotto with the remaining ricotta cheese on top and garnish with a drizzle of Aceto Balsamico di Modena. Enjoy your meal!

By Chef Mauricio Molina

Song' e Napule \ INGREDIENTS

• • • • • •

300 gr pizza dough 120 gr Stracciatella Dried Cherry Tomatoes Azienda Carbone 180 gr tuna from Cetara Evo oil Aceto Balsamico di Modena

Pizza Sushi Napoletano with Tuna from Cetara (Armatore), Stracciatella (Latteria Sorrentino), Olio Extravergine siciliano rollo, pomodorini dry (Azienda Carbone) and reduction of Aceto Balsamico di Modena PREPARATION

After preparing the pizza dough, spread it out on the table (perhaps on film, which will come in handy). Take the stracciatella and spread it on the base. Add the dried tomatoes, then add the Cetara tuna and finish with a drizzle of extra virgin olive oil. At this point, close everything like a roll and compact it well with the help of the film. Cut it into slices two fingers thick. Bake until cooked and when finished seasoned with Aceto Balsamico di Modena.

By Chef Ciro Iovine

Viceversa \ INGREDIENTS

Risotto with prosciutto and Aceto Balsamico di Modena PREPARATION

• • • • • • • • • • •

1 tbs Butter 2 shallots 12 oz Carnaroli rice 1 cup dry white wine 2 qt chicken broth 6 oz Prosciutto di Parma 1 cup green peas 5 oz grated Parmigiano Reggiano 3 oz butter Aceto Balsamico di Modena Sea salt to taste

Sweat the minced shallot with 1 tbs of butter till translucent. Add the Carnaroli rice, toast it for a couple of minutes and add the white wine. Allow all the wine to evaporate completely and start adding the boiling chicken broth, stir often. After 10 minutes add the fresh green peas and continue to cook until al dente, adding more chicken broth if needed. In a skillet lightly sauté the prosciutto cut in thin stripes and set aside. It's now time to “mantecare” the risotto with the remaining butter, the grated Parmigiano Reggiano ad if needed a pinch of sea salt. Sprinkle the prosciutto on top of the risotto and finish with a generous drizzle of Aceto Balsamico di Modena.

By Chef Stefano Terzi

Winners

1° CLASSIFIED CHEF Nonna Beppa

2° CLASSIFIED CHEF Antica Pesa

3° CLASSIFIED CHEF Viceversa

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