28-11-2014
This dish, presented by Maurizio De Riggi, chef at Markus in San Paolo Bel Sito (Naples) for the finals of Premio Birra Moretti Grand Cru, plays with the guests’ perception. Making them think this is a first course, and then surprising them with the pairing of cherry tomatoes with strawberries and cinnamon
The series of twenty recipes that got to the finals of Premio Birra Moretti Grand Cru 2014 continues. After the dish that won the first place, today we present a dessert created by 27-year-old chef Maurizio De Riggi, of restaurant Markus in San Paolo Bel Sito (Naples). This dessert follows an almost surreal idea, that wants to bring the guest to forget the concept of “first course” suggested by the presentation. I used cinnamon, because it has a woody and spicy effect, in order to osmotize the cherry tomatoes and Birra Moretti Grand Cru for its intense aromas, its fruity character and the acacia honey notes. Spice and beer add a balanced and delicately acid taste to the dessert.
As a pairing, I chose Birra Moretti Grand Cru
Maurizio De Riggi, 27
E io...speriamo che me la cavo Recipe for 4 people
INGREDIENTS 200 g “00” flour 1 vanilla pod cinnamon 5 g salt 30 g sugar 2 egg 25 g extra virgin olive oil 50 g datterini cherry tomatoes 50 g strawberries 2 cherry tomatoes 5 g coconut flakes basil Birra Moretti Grand Cru Birra Moretti Baffo d’Oro
METHOD for the pasta Sieve the flour on a rolling board, add salt and sugar and form a hole in the middle. Then add the oil, eggs and the small seeds from the vanilla pod and knead for a few minutes until it has become soft. Wrap the dough in cling film and leave it to rest in a cool place for half an hour. Then roll out the pasta with the special machine and cut it in the shape of linguine. for the sauce Clean the strawberries and datterini tomatoes and remove their seeds. Blend in a mixer, strain and then put it in the fridge. for the cherry tomatoes osmotised with beer Blanch the tomatoes. Remove their skin, clean them and cut them into four slices and remove the seeds. Once you have completed this task, immerse them in Birra Moretti Grand Cru together with cinnamon and the vanilla pod and close in a vacuum pack. PRESENTATION Finish the dish adding the coconut flakes and the basil leaves and nuke some Birra Moretti Baffo d’Oro on top.
The recipes and the best moments of the second edition of Premio Birra Moretti Grand Cru
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