The Old Modena Escalopes are a staple of Modenese cuisine. Soft and tasty, they are a perfect second course for any occasion, whether it’s an elegant dinner or a quick lunch. PGI Balsamic Vinegar of Modena adds a precious touch to the unique flavor of this dish, and our very own Delizia Estense Vinegar is a perfect fit.
650 g of raw pork loin
8 slices of rolled bacon (from Piacenza)
100 g of PDO Parmigiano Reggiano
50 g of butter
30 g of flour
50 g of milk
50 g of rocket
Balsamic Vinegar to taste (Modenese PGI)
PGI Balsamic Vinegar of Modena Etichetta Rossa Special Edition
Lightly beat the slices of meat with a delicate touch. Put the flour on a plate and pass the slices on both sides. Keep aside. Put the butter in a large pan, let it melt, and fry the slices of meat on both sides for a couple of minutes. Adjust the cooking according to the thickness of the slices of meat. As soon as they are golden, remove them from the pan and keep them warm on a plate. Put the grated Parmigiano Reggiano in a small saucepan, add the milk and melt over low heat. Wash and dry the rocket and set it aside. Place a slice of bacon on each slice of cooked meat. Put the slices back in the pan and pour the Parmigiano Reggiano cream. Add the rocket and turn off the heat. Place on the plate and serve hot, finishing the dish with a few drops of PGI Balsamic Vinegar of Modena.
Numerous traditional Modenese recipes carry the Old Modena label as part of their name, with dishes ranging from stuffed pasta to pizza. They all share specific kinds of tasty ingredients such as bacon from Piacenza, vegetables like red radish or rocket depending on the season and, most importantly, Parmigiano Reggiano and PGI Balsamic Vinegar of Modena.