09-12-2014
This recipe by Federica Andrisani, made with porcini and rooster crests, conquered the special mention for best savoury dish during the finals of the Premio Birra Moretti Grand Cru. In order to prepare it, the chef trusted her favourite beer, namely Birra Moretti La Rossa
The series of recipes from the finals of the fourth edition of Premio Birra Moretti Grand Cru continues. Today it’s the turn of Federica Andrisani, ex sous-chef at restaurant El Coq in Marano Vicentino, who was also the first female chef to conquer a place in the top ten. Besides, this recipe also won the special mention for best savoury dish.
Birra Moretti La Rossa is the protagonist of my mini-menu both because it is my favourite one and because of its smoky notes. In this first course I wanted to recapture the characteristics of the chosen beer using a hot smoking procedure. In this case the king are the porcini, which, despite being a vegetable, can create the typical taste of meat. Chargrilled porcini, almost caramelised, are paired with the strong flavour of rooster crests.
Federica Andrisani, ex sous-chef at restaurant El Coq (Marano Vicentino)
INGREDIENTS 2 fresh porcini 2 lt Birra Moretti La Rossa 20 rooster crests 30 g fried quinoa 1 Tropea onion 100 g palm sugar 100 g honey 100 g champagne vinegar gravy vegetable stock to taste butter to taste coriander to taste salt, pepper, oil to taste seed oil for frying
As a pairing, Birra Moretti Baffo d’Oro was chosen
The recipes and the best moments of the second edition of Premio Birra Moretti Grand Cru
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