Ascoli style stuffed olives with beer

The gastronomic emblem of the Marche acquires the character of an aromatic oxtail

08-12-2013
Birroliva, the personal interpretation of Ascoli s

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

Federico Delmonte

for the celery compote
1 celery
sugar to taste
vinegar to taste
salt to taste

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

The perfect match, Birra Moretti Grand Cru

METHOD
for the oxtail
Wash the meat in a little wine and then under the water so as to remove its aroma, and cut it into pieces. Prepare the sauce by warming up the oil in a large pot, with the crashed garlic cloves, the celery cut roughly into pieces, the carrots and onions. Add the oxtail pieces, brown them on all sides and season with salt. Then add the cocoa and cook on a low flame putting a lid on the pot and adding the tomato. Cook for some 3 hours, with the lid on. Once the meat is cooked, break it into small pieces and season them with the cooking juices. If necessary, add the salt and Parmesan, mix with your hands and leave in the fridge overnight. The following day, form spheres as big as an olive and bread them.

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.