24-11-2014
Beer with cappelletti (that is to say cappelletti filled with ginger, mushrooms, parmesan mousse and foie gras), the first of the two dishes thanks to which Davide Del Duca, chef at Osteria Fernanda in Rome, last week in Milan won the fourth edition of Premio Birra Moretti Grand Cru, the cooking competition totally focused on beer and dedicated to chefs and sous chefs under 35 (photo by Francesca Moscheni)
Today, the series of 20 finalist recipes at Premio Birra Moretti Grand Cru 2014 begins. We start with the savoury dish that opened the mini-menu of winner Davide Del Duca, chef at Osteria Fernanda in Rome (read the interview).
My territory is the fil rouge in my mini-menu. First of all, thanks to the mushrooms inside the cappelletti: a pasta with a liquid filling in which Birra Moretti Grand Cru is paired with cream and egg yolk creating a powerful explosion of flavour. The caramelised porcini with beer, the hazelnuts and the parmesan mousse give a bitter-sweet contrast, while the foie gras is tempered by the fresh and pungent notes of the ginger”.
Beer with cappelletti - Cappelletti filled with beer, with ginger, mushrooms, parmesan mousse and foie gras
Recipe for 4 people
INGREDIENTS for the fresh egg pasta 250 g 00 flour 8 egg yolks 1 whole egg 5 g salt
for the egg and beer pastilles 50 g egg yolks 110 g cream 2,5 g salt 200 ml Birra Moretti Grand Cru Pepper to taste
for the parmesan mousse 420 g whole milk 260 g parmesan 180 g egg white 12 g gelatine sheet 1g xantana
for the porcini mushrooms 120 g porcini 200 g Birra Moretti Grand Cru 100 g duck* meat juices 1 garlic clove 10 ml extra virgin olive oil 5 g brown sugar
duck meat juice 1 duck carcass 2 celery sticks 1 carrot 1 onion 1l vegetable stock
for the foie gras 30 g brown sugar 10 g Maldon salt 100 g duck foie gras 5 g Sichuan pepper
to serving 20 g butter 1 ginger root 15 g toasted hazelnuts 1 medium sized porcino mushroom
for the egg and beer pastilles In a small steel saucepan, reduce the beer to 100 ml and leave to cool. Using a whisk, mix the egg, cream and salt make sure that the mixture doesn’t become foamy. Mix constantly on a moderate fire until it reaches 75°C then turn off the heat. Put the two mixtures together and emulsify with a hand blender adding pepper. Strain and fill the silicon moulds (3.5 cm in diameter). Put into the chiller until they are completely frozen.
for the parmesan mousse Bring the milk to the boil, remove from the stove and with a hand blender add the Parmesan, the previously soaked and squeezed gelatine sheet and the xantana. Cool until it reaches around 40°C and add the egg whites, whisking energetically for a few seconds. Strain and put the mixture into a syphon, charge twice and keep warm at 60°C.
for the porcini mushrooms Using a special brush, clean the mushrooms, making sure you remove all the earth, and cut them into 1 cm dices. Heat a non-stick pan, add the oil and garlic and sauté for a few seconds, then add the mushrooms and complete the cooking. In a steel saucepan, reduce by 2/3 the beer with the sugar, add the duck juices, the mushrooms and reduce until these are caramelised.
for the duck juices Toast the bones in the oven at 200°C for around 10 minutes. In a casserole tin, brown the celery, the carrots and the onion, previously cleaned and diced, add the bones and the stock and reduce slowly until you obtain around 100 g of mixture.
for the foie gras Clean and remove the nerve from the foie gras, trying to keep it as compact as possible. Grind the pepper and mix it with the sugar and salt, massage the foie gras until the mixture is completely attached, then put it in a vacuum pack, close it and leave it in the fridge for at least 6 hours.
Davide Del Duca of Osteria Fernanda in Rome, surrounded by Alfredo Pratolongo of Heineken Italia and Claudio Sadler, jury president at Premio Birra Moretti Grand Cru
The recipes and the best moments of the second edition of Premio Birra Moretti Grand Cru
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