22-01-2014
Foie gras, peach, Birra Moretti Grand Cru granita the savoury recipe that opened the mini-menu by Francesco Di Lorenzo, sous chef at Il Pagliaccio in Rome, during the finals of the third edition of Premio Birra Moretti Grand Cru. Ginger was his chosen spice
In my recipe, I privileged Birra Moretti Grand Cru for its elegance and balance, which are finely matched by foie gras and ginger. The latter is the king of the dish, because it creates the right link between the bitter and sweet notes. As for the pairing, I presented it with Birra Moretti La Rossa for its definite character and the caramel, coffee and red fruits notes.
Foie gras, peach and Birra Moretti Grand Cru granita Recipe for 4 people
INGREDIENTS
For the foie gras 1 lt milk 1 lt water 10 g salt 1 foie gras
Beer as an ingredient: Birra Moretti Grand Cru. As a match: Birra Moretti La Rossa
For the Tuille 15 g water 150 g glucose 150 g brown sugar 150 g soft butter 150 g chopped almonds
For the Birra Moretti Grand Cru granita 125 g peach purée 125 g water 15 g ginger 15 g Thai ginger 15 g lemongrass 3 Kaffir leaves 50 g condensed milk 500 g Birra Moretti Grand Cru
For the peach and Birra Moretti Grand Cru wafer 60 g peach purée 40 g Birra Moretti Grand Cru 20 g trisol
For the powdered coffee and cardamom 10 g toasted green coffee 5 g toasted cardamom seeds 5 g powdered coffee 15 g toasted breadcrumbs 1 dried lemon zest
For the finishing 20 g Greek yogurt 1 violet candy 5 g dried yeast
Francesco Di Lorenzo, sous chef of Il Pagliaccio in Rome (photo by Francesca Moscheni)
For the peach Pour the water and sugar into a pot and bring to the boil. Add the spices and herbs, and removing the pot from the stove, leave the ingredients in infusion for 30 minutes with the lid on. Cut the peach in 6 slices, put each into a vacuum pack with the syrup and a piece of lemongrass and Thai ginger. Cook at 65°C for 8 minutes, cool in water and ice.
For the Tuille Melt the glucose and sugar with the water, in a saucepan, and add the chopped almonds. Bring the mixture to 60°C and gradually add the butter. Leave it to thicken in the fridge, then create 10 g balls and place them on a silpat sheet and bake them at 170°C.
For the Birra Moretti Grand Cru granita Mix the peach purée, the water, ginger, Thay ginger, lemongrass and kaffir in a saucepan. Bring to 60°C for 15 minutes, strain and add the condensed milk and the beer. Process with the paco-jet and freeze the mixture.
For the peach and Birra Moretti Grand Cru wafer Mix all the ingredients together, spread on the silpat sheet and dry in a static oven at 40°C. Once dry, cut into 4x6 cm rectangles.
For the powdered coffee and cardamom Blend all the ingredients together and sieve them.
To finish Regenerate a peach slice at 65°C. In a saucepan, glaze it with its syrup and a knob of salted butter. Sear a foie gras escalope previously seasoned with salt and Sichuan pepper. On the plate, draw a comma with the Greek yogurt and the chopped violet candy. Place the peach slice and the foie gras on the side, finish with the granita wrapped in the peach and beer wafer. Complete with the crumbled tuille and some dried yeast on the granita and the powdered coffee on the liver and the dish.
The recipes and the best moments of the second edition of Premio Birra Moretti Grand Cru
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