A Birra Moretti explosion

An explosive dish cooked by Antonio Borruso for the Premio Grand Cru finals

02-01-2014
Birra Moretti explosion with Parmesan sauce, basil

Birra Moretti explosion with Parmesan sauce, basil cream and beef jus by Antonio Borruso, who has recently become the chef at hotel Eden’s restaurant Umami in Bormio (Sondrio). We have already published his Pastiera soup – the sweet side of the menu the Neapolitan chef prepared for the finals of Premio Birra Moretti Grand Cru 2013

The idea for this dish came from the desire of enclosing the flavour of beer. I immediately thought of a fresh egg filled pasta, to be enjoyed in a single mouthful. This is how Explosion was born and to create this effect I used potatoes, creating a mixture that had the right texture, and was then wrapped in fresh egg pasta. The bitterness of the beer is balanced by the parmesan sauce while the beef jus adds elegance and flavour. I pair it with Birra Moretti and basil to give a fresh touch.

Birra Moretti explosion with Parmesan sauce, basil cream and beef jus

Recipe for 4 people

INGREDIENTS

For the fresh egg pasta
12 egg yolks
1 whole egg
25 g water
25 g white wine
273 g “00” flour
250 g semolina

for the pasta filling
4 mountain potatoes
1 Birra Moretti
1 scallion
Extra virgin olive oil
Salt and pepper

for the Parmesan sauce
140 g vegetable stock
100 g grated Parmigiano Reggiano
50 g whole milk
2 teaspoons of potato flour diluted in a little water
extra virgin olive oil
salt and pepper

for the basil cream
2 small bunches of basil
extra virgin olive oil
salt and pepper to taste
1 g xantana

METHOD
Prepare the fresh egg pasta by putting all the ingredients in the planetary processor. Knead for about 5 minutes then wrap the dough in cling film. Leave to rest for at least 30 minutes.
For the filling, wash and peel the potatoes and dice them. Brown the chopped scallion in extra virgin olive oil then add the potatoes, brown them in a homogenous way and cover them in Birra Moretti. Simmer until cooked. You will obtain a thick cream to be used as the filling for the pasta.

Roll out the dough so it is 2mm thick and, with a sac-à-poche, put some small quantities of beer and potatoes on top. Brush the pasta with one egg yolk so it will be perfectly sealed and cover with another layer of pasta. Use a pastry cutter to cut out the preferred shape. For the Parmesan sauce, bring the vegetable stock and milk to the boil, thicken with the potato starch and remove from the stove. Add the grated cheese and blend. Add salt, pepper and olive oil to taste.

For the basil cream, blanch the leaves and then plunge them into water and ice. Drain them and squeeze them, then blend them with oil, salt, pepper and xantana so as to obtain the right thickness.

Beer-ingredient: Birra Moretti; beer match: Birra

Beer-ingredient: Birra Moretti; beer match: Birra Moretti Zero

Antonio Borruso, chef of restaurant Umami at hot

Antonio Borruso, chef of restaurant Umami at hotel Eden in Bormio (Sondrio)


Sections

A tutta birra

The recipes and the best moments of the second edition of Premio Birra Moretti Grand Cru