A pig in goose fat

A unique recipe by Francesco Ferrari of Le Scuderie restaurant with Birra Moretti La Rossa

24-12-2013
Pork ribs cooked in goose fat at low temperature a

Pork ribs cooked in goose fat at low temperature and glazed with a Birra Moretti La Rossa caramel aromatised with liquorish, served with baby carrots stewed with scallion byFrancesco Ferrari, chef at Relais Falisco’s restaurant Le Scuderie in Civita Castellana (Viterbo). This dish was the first part of his mini-menu for Premio Birra Moretti Grand Cru

Birra Moretti La Rossa seems to select itself automatically for this dish embracing tradition. Pork used to be a currency of exchange and a symbol of the great gastronomic value it has on Italian tables. Beer and sugar are matched during the cooking, becoming a caramel that softens the liquorish on the palate while it keeps its delicate aroma intact. Everything finds its balance in the sweetness of the baby carrots.
For the pairing, I chose Birra Moretti Grand Cru because it gives elegance and freshness to the rich taste of the meat.

Pork ribs cooked at low temperature in goose fat and glazed with a Birra Moretti La Rossa caramel, aromatised with liquorish, served with baby carrots stewed with scallion

Recipe for 4 people

Beer as ingredient: Birra Moretti la Rossa. As a drink match, Birra Moretti Grand Cru

Beer as ingredient: Birra Moretti la Rossa. As a drink match, Birra Moretti Grand Cru

INGREDIENTS
1 kg goose fat
600 g pork ribs
100 g cooking salt
2 garlic cloves
10 g black pepper corns
1 rosemary spring
3 bay leaves
2 x 33 cl Birra Moretti La Rossa
150 g sugar
20 baby carrots
1 scallion
1 l seed oil for frying
4 pieces of pork rind

Francesco Ferrari, chef of restaurant Le Scuderie at Relais Falisco in Civita Castellana (Viterbo)

Francesco Ferrari, chef of restaurant Le Scuderie at Relais Falisco in Civita Castellana (Viterbo)

METHOD
For the ribs, remove the rind and marinate it in cooking salt, black peppercorns, rosemary, garlic and bay leaves for 24 hours.
Carefully rinse the rind and plunge it into the goose fat. Cook it at 65°C for 8 hours. Chill it in a chiller then cut it out into squares.
For the beer caramel, caramelise the sugar and add the beer. Once it is dense, aromatise with the liquorish.
For the baby carrots, peel them and cook them in a pan with the oil and chopped scallion, salt, pepper and finish the cooking with some sparkling water.
For the pork rind, cut out some squares from the rind you had previously removed from the ribs and cook them in lots of water for around 2 hours. Roll out the rind on a silpat sheet and dry it in the oven at 100°C. Once it is dried, plunge it in the seed oil at 170°C for a few seconds.
Cook the ribs in the oven at 190°C for 5 minutes then glaze them in the caramel.