08-12-2013
Birroliva, the personal interpretation of Ascoli style stuffed olives that Federico Delmonte chose as his savoury dish for the latest edition of Premio Birra Moretti Grand Cru
The dish is inspired by a traditional recipe from the Marche’s cuisine, that is to say Ascoli style stuffed olives. The ingredients of the traditional recipe are assembled so as to offer a scented oxtail that differs from the classic preparation.
Birroliva Recipe for 6 people
INGREDIENTS for the oxtail 2 oxtails 2 garlic cloves 1 celery stalk 2 carrots 2 onions 2 tablespoons cocoa 2 bottles of organic diced tomato salt and pepper to taste Parmesan to taste
Federico Delmonte
for the olive cream 300 g green olives water xantana gum
for the Birra Moretti Grand Cru toffee 2 750 ml bottles 5 white onions salt to taste lavender to taste
for the olive breading bread crumbs eggs salt flour
The perfect match, Birra Moretti Grand Cru
for the celery compote Peel the stalks and cut them into thin slices. In a steel casserole tin, warm up some oil and sugar, add the celery and some salt. Cook on a high flame for 5 minutes, then add some vinegar and leave to cook, with the lid on, for an hour and a half. Blend the mixture and leave to cool in the fridge.
for the olive cream Chop the olives adding a pinch of salt, blend finely adding a little thickener to obtained the desired texture. For the toffee sauce with Birra Moretti Grand Cru, peel five onions and chop them finely. Warm up the oil to 50°C and add the blended lavender. Add the onions. Simmer for 5 hours with the lid on. Meanwhile, reduce the Birra Moretti Grand Cru to obtain 1/6 of the initial liquid. Add the beer reduction to the onions, pour everything into a container adding a little fresh lavender and blend the mixture. You will obtain a sauce of the same density and colour of a sweet toffee which, in this case, will be savoury.
The recipes and the best moments of the second edition of Premio Birra Moretti Grand Cru
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