30-12-2012
The Suckling pig neck, cooked in spiced water over slightly smoked barley, creamed with Birra Moretti Grand Cru ice-cream by Livio Pedroncelli, sous chef from Como, born in 1982, from Osteria del Pomiroeu in Seregno (Monza-Brianza), one the 10 finalists of the Premio Birra Grand Cru 2013
A seemingly poor suckling pig neck is enhanced by low temperature cooking, capable of defining its softness and succulence. The amber water with cereals and spices, instead, reproduces the harmonic spiciness of Birra Moretti Grand Cru. The cherry tree chips, used to smoke the barley, give intense scents while the complementing ice-cream creates a delicious game of textures. Here is my savoury dish, paired with Birra Moretti Grand Cru to prolong the intense and flavourful sensations of the suckling pig. Suckling pig neck, cooked in spiced water over slightly smoked barley, creamed with Birra Moretti Grand Cru ice-cream
Recipe for 4 people INGREDIENTS 500 g suckling pig neck salt to taste pepper to taste cardamom starred anise 20 g of coriander cumin
Livio Pedroncelli awarded by his colleague 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 Pomiroeu a Seregno (Milano)