26-12-2014
The savoury recipe sent by Davide Caranchini, chef at restaurant Acquadolce in Carate Urio (Como), is a filled pasta, a dish that was very popular in the previous edition of Premio Birra Moretti Grand Cru
The new recipe we present, taken from the finals of the fourth edition of Premio Birra Moretti Grand Cru, is offered by chef Davide Caranchini, who thus says. My mini-menu was created following a leitmotiv: Birra Moretti Baffo d’Oro as an ingredient and a spice, that is to say ginger. I deliberately wanted dishes that belong to western tradition, but I chose an oriental contamination. The first dish in fact has a filling of salmon and crab, which is made more lively thanks to coriander and a sauce made with Baffo d’Oro and aromatised with ginger.
Davide Caranchini, chef at restaurant Acquadolce in Carate Urio (Como)
INGREDIENTS For the pasta 300 g remilled semolina 3 eggs
For the filling 150 g Loch Fyne salmon 80 g crab meat 1 egg white 70 g fresh cream salt
For the coriander purée 40 g coriander leaves 6 g mirin salt
For the sauce 150 ml Birra Moretti Baffo d'Oro 150 ml fresh cream ½ finely chopped scallion 40 g ginger 500 ml fish fumet
For the finishing 8 Tahoon sprouts Ligurian extra virgin olive oil
As a pairing, Birra Moretti Radler
For the filling Blend the salmon with the egg white, strain it and move it into a bowl placed on another bowl with ice. Using a silicon spatula, whip the mixture, gradually adding the cream and a pinch of salt. Once it is whipped and has a soft and spumy texture, add the crab meat; move the mixture into a pastry bag and keep in the fridge until it is time to use it.
For the sauce In a deep pot, reduce the beer on a moderate fire together with the chopped scallion and ginger; once it is reduced, add the fumet and the cream and leave it to reduce by one further third. Strain the sauce in a very fine colander and keep it hot until it is time to use it.
For the purée Blanch the coriander leaves in lots of salted water for around 30 seconds, then move them immediately to icy water. Drain and blend with a tablespoon of water and ice, a pinch of salt and the Mirin. Strain in a colander.
For the finishing Roll out the pasta so it is very thin and shape the agnolotti. Cook them in lots of salted water for about 2 minutes, drain them and season them with a drop of Ligurian olive oil. Using a brush, spread some coriander purée on the plate, place 5 agnolotti in line; using a teaspoon, put a small quenelle of coriander purée next to the first and the last agnolotto. On top of each quenelle, place a Tahoon sprout. Meanwhile, using a hand blender, whisk the previously warmed up beer sauce so as to give it some air. Pour it inside a sauce boat and serve finishing the dish at the table with the sauce.
The recipes and the best moments of the second edition of Premio Birra Moretti Grand Cru
by