Recipes & Pairings

Rote Rüben Carpaccio
mit Zwetschken Essig
Pumpkin Risotto
with White Balsamic Vinegar
Antipasti dip
Apple balsamic vinegar
Antipasti Dip with Apple Balsamic Vinegar
Olive oil, olives, Parmigiano and a few drops of apple balsamic vinegar. That's all it takes. Everything goes into a shallow dish, is stirred coarsely and mopped up with bread. The apple balsamic provides the sweetness and acidity that holds it all together. Antipasti for sharing, ready in five minutes.

INGREDIENTS
(serves 2 to 4 as an appetizer)
- 150 ml olive oil
- 3 to 4 tbsp apple balsamic vinegar
- 60 g Parmigiano Reggiano, freshly grated
- 100 g olives, green and Kalamata, sliced into rings
- 1 tsp chili flakes
- 1 to 2 garlic cloves, finely chopped
- 1 handful of herbs (parsley), chopped
- Salt
PREPARATION
1. Pour the olive oil into a shallow dish.
2. Drip in the apple balsamic vinegar.
3. Grate the Parmigiano over it.
4. Distribute the olives.
5. Add the chili flakes, garlic and a pinch of salt.
6. Sprinkle with the herbs.
7. Stir coarsely with a fork, do not stir until smooth. It should remain chunky.
8. Dip with fresh white bread, focaccia or breadsticks.

Antipasti Dip with Apple Balsamic Vinegar
Olive oil, olives, Parmigiano and a few drops of apple balsamic vinegar. That's all it takes. Everything goes into a shallow dish, is roughly stirred, and mopped up with bread. The apple balsamic vinegar provides the sweetness and acidity that holds it all together. Antipasti for sharing, ready in five minutes.

INGREDIENTS
(for 2 to 4 people as an appetizer)
- 150 ml olive oil
- 3 to 4 tbsp apple balsamic vinegar
- 60 g Parmigiano Reggiano, freshly grated
- 100 g olives, green and Kalamata, sliced into rings
- 1 tsp chili flakes
- 1 to 2 garlic cloves, finely chopped
- 1 handful of herbs (parsley), chopped
- Salt
PREPARATION
1. Pour olive oil into a shallow dish.
2. Drip in the apple balsamic vinegar.
3. Grate the Parmigiano over it.
4. Distribute the olives.
5. Add chili flakes, garlic, and a pinch of salt.
6. Sprinkle the herbs over the top.
7. Roughly stir with a fork; do not stir until smooth. It should remain chunky.
8. Enjoy by mopping it up with fresh white bread, focaccia, or grissini.
Gebackener Spargel
mit Spargel Essig

Gebackener Spargel mit Spargel Essig Dip

(4 Portionen, ca. 45 Min.)

ZUTATEN

600 g Spargel, weiß oder grün
Salz
Mehl zum Panieren
Fett zum Frittieren

Für den Backteig
3 Eier
100 g Mehl, glatt
100 g Maisstärke
200 ml Weißwein
Knoblauch, gehackt
1 TL Currypulver
Salz

Für den Dip
2 cl Gölles Spargel Essig
1 Dotter
1 TL Dijonsenf
1 TL Knoblauch, gehackt
2 EL Petersilie, gehackt
Salz, 1 Prise Zucker
1/8 l Rapsöl
1/8 l Tafelöl
1 Ei, hart gekocht

ZUBEREITUNG

Den Spargel schälen, 2 Minuten in Salzwasser kochen und sofort in Eiswasser abschrecken. Auf Küchenpapier trocknen lassen.
Für den Backteig die Eier trennen. Die Dotter mit Mehl, Maisstärke, Weißwein, Knoblauch, Currypulver und Salz zu einem glatten Teig verrühren. Das Eiklar mit einer Prise Salz halbsteif schlagen und unter den Teig heben.
Den Spargel salzen, in Mehl wenden und durch den Teig ziehen. Im heißen Fett bei ca. 180 °C goldbraun backen.
Für den Dip Spargel Essig, Dotter, Senf, Knoblauch, Petersilie, Salz und Zucker in einen Messbecher geben. Das Öl langsam dazugießen und mit dem Stabmixer zu einem cremigen Dip aufschlagen. Zuletzt das gekochte Ei hacken und untermengen.
Den gebackenen Spargel mit dem Dip servieren.
Caprese with
pear balsamic vinegar
Pumpkin risotto
with damson vinegar

Caprese mit
Apfel Balsamessig

Caprese mit Apfel Balsamessig

(ca. 4 Portionen, 10 Min.)

ZUTATEN

2 Kugeln Mozzarella (à 125 g)
3-4 Tomaten
2-3 EL Gölles Apfel Balsamessig
3 EL Olivenöl
Salz, frisch gemahlener Pfeffer
frische Basilikumblätter

ZUBEREITUNG

Den Mozzarella abtropfen lassen und in Scheiben schneiden.
Die Tomaten waschen und ebenfalls in Scheiben schneiden.
Tomaten und Mozzarella abwechselnd wie einen Fächer auf einen Teller legen.
Den Apfel-Balsamessig und das Olivenöl darüber träufeln. Mit Salz und Pfeffer würzen.
Mit den Basilikumblättern garnieren und servieren.
Antipasti Dip
with apricot vinegar
Antipasti Dip with Apple Balsamic Vinegar
Olive oil, olives, Parmesan, and a few drops of apple balsamic vinegar. That's all it takes. Everything goes into a shallow dish, is roughly mixed, and then scooped up with bread. The apple balsamic brings the sweetness and acidity that holds it all together. Antipasti for sharing, ready in five minutes.

INGREDIENTS
(for 2 to 4 people as a starter)
- 150 ml olive oil
- 3 to 4 tbsp apple balsamic vinegar
- 60 g Parmigiano Reggiano, freshly grated
- 100 g olives, green and Kalamata, sliced
- 1 tsp chili flakes
- 1 to 2 cloves garlic, finely chopped
- 1 handful of herbs (parsley), chopped
- Salt
PREPARATION
1. Pour olive oil into a shallow dish.
2. Drizzle in apple balsamic vinegar.
3. Grate Parmigiano over it.
4. Distribute the olives.
5. Add chili flakes, garlic, and a pinch of salt.
6. Sprinkle herbs over it.
7. Mix roughly with a fork, do not stir until smooth. It should remain chunky.
8. Serve with fresh white bread, focaccia, or grissini.
Caprese with
raspberry vinegar

Soda with
Koji vinegar
Antipasti Dip with Apple Balsamic Vinegar
Olive oil, olives, Parmesan, and a few drops of apple balsamic vinegar. That's all it takes. Everything goes into a shallow dish, is roughly mixed, and then scooped up with bread. The apple balsamic brings the sweetness and acidity that holds it all together. Antipasti for sharing, ready in five minutes.

INGREDIENTS
(for 2 to 4 people as a starter)
- 150 ml olive oil
- 3 to 4 tbsp apple balsamic vinegar
- 60 g Parmigiano Reggiano, freshly grated
- 100 g olives, green and Kalamata, sliced
- 1 tsp chili flakes
- 1 to 2 cloves garlic, finely chopped
- 1 handful of herbs (parsley), chopped
- Salt
PREPARATION
1. Pour olive oil into a shallow dish.
2. Drizzle in apple balsamic vinegar.
3. Grate Parmigiano over it.
4. Distribute the olives.
5. Add chili flakes, garlic, and a pinch of salt.
6. Sprinkle herbs over it.
7. Mix roughly with a fork, do not stir until smooth. It should remain chunky.
8. Serve with fresh white bread, focaccia, or grissini.
Pumpkin Risotto
with pear vinegar
Caprese with
quince vinegar

Rote Rüben Carpaccio
mit Zwetschken Essig

Antipasti with apple balsamic vinegar

Pumpkin Risotto
with White Balsamic Vinegar

Antipasti with apple balsamic vinegar

Antipasti dip
Apple balsamic vinegar

Antipasti Dip with Apple Balsamic Vinegar

Antipasti Dip with Apple Balsamic Vinegar

Gebackener Spargel
mit Spargel Essig

Gebackener Spargel mit Spargel Essig Dip

Caprese with
pear balsamic vinegar

Antipasti with apple balsamic vinegar

Pumpkin risotto
with damson vinegar

Antipasti with apple balsamic vinegar

Caprese mit
Apfel Balsamessig

Caprese mit Apfel Balsamessig

Antipasti Dip
with apricot vinegar

Antipasti Dip with Apple Balsamic Vinegar

Caprese with
raspberry vinegar

Antipasti with apple balsamic vinegar

Soda with
Koji vinegar

Antipasti Dip with Apple Balsamic Vinegar

Antipasti with apple balsamic vinegar

Pumpkin Risotto
with pear vinegar

Antipasti with apple balsamic vinegar

Caprese with
quince vinegar

Antipasti with apple balsamic vinegar

Rote Rüben Carpaccio mit Zwetschken Essig

Pumpkin Risotto with White Balsamic Vinegar

Antipasti dip Apple balsamic vinegar

Gebackener Spargel mit Spargel Essig

Caprese with pear balsamic vinegar

Pumpkin risotto with damson vinegar

Caprese mit Apfel Balsamessig

Antipasti Dip with apricot vinegar

Caprese with raspberry vinegar

Soda with Koji vinegar

Pumpkin Risotto with pear vinegar

Caprese with quince vinegar

Rote Rüben Carpaccio
mit Zwetschken Essig

Pumpkin Risotto
with White Balsamic Vinegar

Antipasti dip
Apple balsamic vinegar

Gebackener Spargel
mit Spargel Essig

Caprese with
pear balsamic vinegar

Pumpkin risotto
with damson vinegar

Caprese mit
Apfel Balsamessig

Antipasti Dip
with apricot vinegar

Caprese with
raspberry vinegar

Soda with
Koji vinegar

Pumpkin Risotto
with pear vinegar

Caprese with
quince vinegar