14-12-2012
Croque & Beer: burrata cheese, capers and sour cherries, a dish presented at the finals of the second edition of Premio Birra Moretti Grand Cru by Michele Cella, born in 1982, since 2009 the sous chef of Leandro Luppi at La Vecchia Malcesine in Malcesine (Verona)
Croque is a term that comes from the French croquer, "to bite". Based on this wordplay, my dessert wants to valorise ingredients such as bread, beer, burrata cheese and sour cherries, considered in all their essentiality. The sapid and crunchy presence of the caper, instead, marks the Italian touch. I have paired this with Birra Moretti Grand Cru to obtain a certain continuity in the succession of ingredients, and to give a characteristic bitter-sweet flavour in harmony with the whole dessert and with all its elements. Croque & Beer: burrata, capers and sour cherries Recipe for 4 people INGREDIENTS 700 cl of Birra Moretti Grand Cru 160 g of stracciatella di burrata from Andria 12 Marostica sour cherries in syrup 20 Pantelleria salted capers 170 g of brown sugar 50 g of clarified butter 200 g of fresh cream 1 egg 1 egg yolk 20 g of brewer’s yeast fresh marjoram to taste 100 g of white sugar 1 Kaiser sandwich (weighing circa 70 g)
The perfect match: Birra Moretti Grand Cru
Michele Cella and Claudio Sadler
The recipes and the best moments of the second edition of Premio Birra Moretti Grand Cru
by
classe 1982, sous-chef del ristorante stellato Vecchia Malcesine a Malcesine (Verona)