Saturday 17 June 2023 • Promotional Content
Food & Drink 35
Tis is the closest you will get to ‘Aceto Balsamico Tradizionale di Modena’ without waiting 12 or 25 years!
Discover the Italian art of dressing with Mazzetti Balsamic Vinegar of Modena
Imagine a place where time-honoured traditions are preserved, and where the art of crafting exquisite flavours has been perfected for generations. Welcome to the world of Mazzetti Balsamic Vinegar, where authenticity and heritage meet in every precious drop
BALSAMIC PRAWN POT RECIPE Yellow Label – LIGHT AND ZESTY
For more than 30 years, Mazzetti has
been producing the finest
Balsamic Vinegar of Modena, using family recipes passed down through generations. It’s crafted in oak barrels with time, care and atten- tion, making it truly exceptional. Each drop is carefully blended to help elevate any dish. Made
right in the heart of
the Modena region of Northern Italy, where the summers are hot and the winters are cold, Mazzetti’s balsamic vinegar rests during the chilly winter months and then evaporates and concentrates in the intense summer heat, helping the vinegar to better absorb the complex woody flavours of the barrels. In the realm of gastronomy, few
ingredients possess the versatility and depth of flavour of Mazzetti
Gold Label – SWEET WITH A GENTLE TANG
Balsamic Vinegar. Mazzetti can help transform dishes from ordi- nary to extraordinary. Delve into the art of using each variant to elevate your creations. Light and zesty, Mazzetti’s iconic
Yellow Label is a classic premium all-rounder. With a lighter body but well-balanced, rounded profile of sweet and tangy, it’s the perfect pantry staple. Great for dressings and marinades. Mazzetti Gold Label really
takes things up a step with notes of gently cooked grape must, deliv- ering a sweeter and more complex flavour. Aged for a minimum of three years in oak barrels, it has hints of plum jam and sweet spices. It also has a medium body with a soft, smooth texture, making it perfect to add as a finishing drizzle on grilled meats and vegetables, or
Black Label – RICH AND VELVETY
for a slightly sweeter splash on your favourite salad. Known as the ‘black gold’ for
your kitchen, Mazzetti Black Label contains the most precious liquid in its signature series. Aged for a minimum of three years in small oak barrels, it’s rich and velvety with a full-bodied finish. You can smell and taste the flavours of wood notes from the barrels, and a gentle sweetness from the highest levels of gently cooked grape must. Tis is the closest you will get to ‘Aceto Balsamico Tradizionale di Modena’ without waiting 12 or 25 years! Try it on ice cream, parmesan cheese or even strawberries.
Discover more ways to use Mazzetti Balsamic Vinegar at
uk.mazzettioriginale.com
Serves: 4 Takes: 35 minutes
INGREDIENTS 24 king prawns (tails on) 200ml olive oil 100g butter, cubed 8 cloves garlic, finely chopped 2 small red chillies, de-seeded and finely chopped 4 tbsp Mazzetti Gold Label 1 tbsp parsley, chopped sea salt and pepper, to season 1 lemon wedge
METHOD • Preheat your oven to 220C/200C fan/gas 7. Peel the prawns, leaving the tails intact. Make a shallow cut down the back of each prawn to remove the vein. • Divide the oil and butter evenly between four small oven-proof pots, then divide the garlic and chilli. Add 1 tbsp of Mazzetti Gold Label Balsamic Vinegar to each pot. • Transfer the pots to the oven for 10 minutes. Then place six prawns into each pot, cook for an additional five minutes or until the prawns are just cooked through. • Sprinkle each pot with chopped parsley, salt, and pepper. • Serve with lemon wedges and fresh baguette to enjoy alongside the prawns.
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36
