15-01-2014
Blue, pork and fruit, the savoury dish by Simone Nebbia, sous chef at restaurant S'Apposentu in Siddi. The young Sardinian cook stood out in the finals of Premio Birra Moretti Grand Cru 2013 and received a special mention for the menu that best highlighted beer, both as a match with the food and as an ingredient
The dish opening my menu puts together two apparently distant elements, namely sea and earth. I used Birra Moretti Doppio Malto and Birra Moretti Zero for their unique spicy and bitter aromas, that I used to de-grease the dish and create a full taste. I chose Birra Moretti Doppio Malto for the cooking and Birra Moretti Zero was used for the foam, to add a touch of freshness without alcohol. Everything was then highlighted by the notes of ginger which was the chosen spice. Blue, pork and fruit
Recipe for 4 people
INGREDIENTS for the jack mackerel 2 x 250 g jack mackerel 4 g grated ginger ¼ garlic clove 1 tablespoon soy sauce 2 tablespoons Birra Moretti Doppio Malto salt pepper
Beer as an ingredient: Birra Moretti Doppio Malto and Zero. As a match: Doppio Malto
for the pancetta 20 g pork pancetta 2 bay leaves 5 myrtle leaves 5 rosemary needles ½ garlic clove 5 tablespoons Birra Moretti salt pepper
for the vinaigrette 200 g pomegranate juice 2 tablespoons Birra Moretti Doppio Malto 1 tablespoon extra virgin olive oil salt pepper
for the crispy bread white part of the civraxiu bread ginger 1 garlic clove 1 tablespoon extra virgin olive oil salt pepper
for the beer foam 50 g Birra Moretti Zero 1 g soy lecithin 1 leaf of kaffir lime
to finish 20 Jerusalem artichoke chips edible flowers mixed aromatic salad leaves
METHOD
Simone Nebbia, restaurant S'Apposentu in Siddi (photo by Francesca Moscheni)
In a dish, place three apple cubes and three melon cubes seasoned with salt and extra virgin olive oil. Place the mackerel fillet on top and add the bread crumbs. Place a pancetta triangle on the side and a few random salad leaves (previously seasoned with salt, pepper and oil). Season everything with the vinaigrette, add a few edible flowers and a tablespoon of beer foam and serve.
The recipes and the best moments of the second edition of Premio Birra Moretti Grand Cru
by
born in 1991, he's the sous chef of restaurant S'Apposentu in Siddi (Vs), chef Roberto Petza