Crayfishes with Balsamic Vinegar
Pour some oil into a non-stick pan and allow to become very hot. Then put in 1 kg of crayfish and let them fry for about 8 minutes on the same side, just shake the pan occasionally. Add salt and pepper. Now take the pan off the heat and pour in a spoonful of Cavedoni Balsamic Vinegar of Modena. Let the vinegar evaporate. Separately in a cup emulsify 5 spoonfuls of extra-virgin olive oil with two spoonfuls of Cavedoni Balsamic Vinegar of Modena. Arrange the prawns on a hot serving plate and pour the emulsion over them. Leave to rest for a few minutes and serve.