12-03-2014
Grana Padano 16 mesi, maccheroni with artichokes and small pork delights by German chef Anton Pozeg, from the luxury hotel chain Kempinsky in Munich and Vienna and one of the 6 emerging protagonists who competed during the first edition of Taglio Sartoriale Internazionale, organised by Consorzio di Tutela del Grana Padano in collaboration with Identità Golose
Little over 32, Anton Pozeg is the chef of the Kempinsky hotel chain in Munich and Vienna. On the occasion of the Taglio Sartoriale Internazionale – The New Generation project he presented a dish which capitalised on the potential of Grana Padano 16 mesi, the youngest maturation among those offered by Consorzio Tutela Grana Padano.
Grana Padano 16 mesi, maccheroni with artichokes and small pork delights
INGREDIENTS and METHOD for the Grana Padano 16 mesi gelatine 500 ml water 400 g Grana Padano 16 mesi 2 g gellan 4g agar agar
Leave the Grana Padano in infusion in boiling water for 30 minutes. Filter in a metal sift and keep the infusion in a large and tall container until the water will be separated from the oil and the Grana Padano cream. Remove the last two layers and keep the water to a side. Mix the Grana Padano water, the gellan and agar agar with a blender. Bring these to the boil. Remove the foam. Before the mixture becomes too thick, pour the gelatine on a plate and leave it to cool in the fridge.
for the artichoke purée 500 g artichokes 500 g tomato purée 400 g vegetable stock
Anton Pozeg, born in 1982, Muenchen. He was recommended by Mario Gamba, chef of restaurant Acquerello
for the maccheroni filling 500 g pig’s trotter 50g shallot 20g artichoke purée 1 garlic clove 20g pork cooking juices rosemary thyme
Leave the pig’s trotter in water for 30 minutes and then remove the skin and cut it into a fine brunoise. Sear the shallot in olive oil together with the crashed garlic clove, then add the pig’s trotter and brown all the mixture. Later add the artichoke purée, the pork cooking juices, the rosemary and the thyme and bring to the boil. Season with salt and pepper to taste.
for the basil gel 250 g basil 30 g extra virgin olive oil Xantana
Wash the basil and add it to the olive oil. Strain it and then, using a tall container, add the oil and basil to the xantana until you obtain a gel texture. Season with salt and pepper to taste.
for the pork loin for the marinade: 500 g pork loin 200 g salt 100 g brown sugar orange zest lemon zest 1 garlic clove
for the stock 1 kg mirepoix (chopped carrots, onions and celery) 2 bay leaves 4 juniper berries 2 cloves 10 black peppercorns 2 Jamaican peppercorns 100g salt
for the sauce 200 ml pork cooking juices 30 ml cream
Reduce the cooking juices and the cream to a half.
FINISHING THE DISH Cut the Grana Padano gelatine into disks (6 cm diameter). Using a tablespoon, put a small quantity of pig’s trotter on top and roll the maccheroni. Grate some Grana Padano and make them gold under the grill. Heat the artichoke purée in a casserole tin. Meanwhile, finely cut the raw artichokes and season them with salt, pepper and olive oil. Cut the first artichokes put to a side and sear them lightly in a non-stick pan. Sear the pork loin in a pan until it becomes crispy. Dish out and garnish with basil sprouts, Grana Padano flakes and a few slices of bacon.
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This article is curated by Identità Golose, the publication that organises the international fine dining congress, publishes website www.identitagolose.com and the online Guida Identità Golose, on top of curating many other events in Italy and abroad