{"id":8927,"date":"2021-05-20T17:24:34","date_gmt":"2021-05-20T17:24:34","guid":{"rendered":"https:\/\/unochefpergaia.it\/?p=8927"},"modified":"2023-04-05T20:48:07","modified_gmt":"2023-04-05T20:48:07","slug":"golosita-senza-glutine-suppli-al-balsamico-e-spalla-cotta","status":"publish","type":"post","link":"https:\/\/unochefpergaia.it\/en\/golosita-senza-glutine-suppli-al-balsamico-e-spalla-cotta\/","title":{"rendered":"Gluten-free treats: Suppl\u00ec with Balsamic vinegar and cooked shoulder ham"},"content":{"rendered":"

Prior to Covid, street food<\/strong> events had become a must-attend event for cooking enthusiasts, and these Suppl\u00ec with Balsamic vinegar and cooked shoulder ham<\/strong> would have been the perfect protagonists of a snack with friends in the name of good food and regional flavours. So, I wanted to share them with my work colleagues, turning an ordinary day into a special day!<\/p>\n

\"Il<\/a> \"\"<\/a><\/p>\n

But what are Suppl\u00ec<\/strong>? I told you about them last year for the first SuppliTiamo event with my Suppli Viva l’Italia<\/a>. And for this new edition of the contest, I wanted to create a much richer and delicious Suppl\u00ec using three products from my region: Balsamic Vinegar of Modena in its two expressions, PGI and PDO, Cooked shoulder ham from San Secondo and Parmigiano Reggiano.<\/p>\n

Let\u2019s start with order. I am not going to tell you about Parmigiano Reggiano because its history has been the protagonist of many other recipes, while I will start with Balsamic Vinegar of Modena PGI<\/a>. This is the product obtained from partially fermented and\/or cooked and\/or concentrated grape must<\/strong> and wine vinegar<\/strong> that are subjected to acetification<\/strong> and ageing<\/strong> in wood for at least 60 days<\/strong>. Aging can last up to 3 years<\/strong> for vinegar called \u201cAged\u201d. This vinegar is the aromatic, sweet and sour product that we are used to using as a condiment and that I love for preparing my sweet and sour onions.<\/p>\n

Balsamic PDO is a product that, despite its similar name, has very different characteristics and uses. Traditional Balsamic Vinegar of Modena PDO<\/a> is in fact the product obtained from a single ingredient, cooked grape must, aged in barrels of different woods and sizes for a minimum of 12 years following a unique production process, closely linked to family traditions. Balsamic Vinegar PDO is a thick, glossy black liquid and has an extremely sweet and concentrated flavour. It is perfect to be consumed raw on sweet and savoury dishes.<\/p>\n

Finally, Spalla cotta di San Secondo is a typical deli meat from the areas near the river Po in the province of Parma obtained from the shoulder of pigs. It is a product with a long history sought after by cured meat enthusiasts for its very distinctive flavour and aroma: eaten warm, perhaps with the typical Fried dough, Spalla cotta is just unforgettable!<\/p>\n

So let’s prepare our Suppl\u00ec step by step.<\/p>\n

Suppl\u00ec with balsamic vinegar and cooked shoulder ham <\/strong><\/span><\/h1>\n

29g carbohydrates per 100g <\/u><\/strong><\/span><\/h1>\n

Ingredients for 8 servings<\/strong><\/span><\/h2>\n