Italian Recipes
STRACCETTI ALL'ACETO BALSAMICO E PARMIGIANO-REGGIANO ®

STRACCETTI ALL'ACETO BALSAMICO E PARMIGIANO-REGGIANO ®

Beef Patties with Balsamic Vinegar and Parmigiano-Reggiano ®

How to make the Beef Patties with Balsamic Vinegar and Parmigiano-Reggiano ®:

In a skillet sauté the sliced onion in the vegetable oil and 1 tablespoon butter. When the onion becomes a light gold color, add the cream, salt, pepper and the balsamic vinegar and stir thoroughly. Reduce the cream, then turn off the heat, allowing the sauce to cool for 1 to 2 minutes. Set aside.

Combine the chopped beef, the grated Parmigiano-Reggiano and the egg yolks. Mix very thoroughly, correct for salt and pepper and shape into 6 patties. Brown them in a pan with 2 tablespoons butter. Transfer to a warm platter pouring the sauce over the patties and serve.

Serves 4-6

Italian recipes summary

BREAD, PIZZA and FOCACCIA
SAUCES and DRESSINGS
Appetizers: VEGETABLES
Appetizers: UOVA and FRITTATA
Appetizers: MEAT and CHEESE
Appetizers: FISH
First Courses: SOUPS
First Courses: DRIED PASTA
First Courses: FRESH PASTA
First Courses: STUFFED FRESH PASTA
First Courses: RICE, POLENTA and GNOCCHI
Main Courses: BEEF and VEAL
Main Courses: PORK, LAMB and GOAT
Main Courses: POULTRY and GAME
Main Courses: FISH
Main Courses: SNAILS, FROGS, INNARDS and more
SALADS and SIDE ORDERS
DESSERTS
ICE CREAM