Maicol Izzo
Tortelli dei Farnese by Filippo Chiappini Dattilo
Carlo Mangio Anteprima di Arieddas, il nuovo ristorante "firmato" da Piergiorgio Parini: «Cuciniamo l'autenticità sarda»
For 4 people
Fassona stencil 4 finely cut round slices of Piedmontese Fassona
Beer froth 100 ml of Moretti Gran Cru beer 1 1 of animal gelatine
Beer reduction 1 l of Moretti Grand Cru beer 100 ml of veal juice
Pancake 100 g of Fontina cut into even-sized morsels 100 g mature Bra cut into even-sized morsels 100 g mild Bra cut into even-sized morsels 100 g natural Gorgonzola cut into even-sized morsels
Beer froth Hydrate the jelly in plenty of iced water, warm with a small amount of beer and leave the jelly to soak until it has completely dissolved. Add the rest of the beer and use a hand blender to create a thick froth. Charge a half 1itre siphon with two soda charges and leave to rest for at least 6 hours at a temperature of + 4°C.
Beer reduction Leave the beer to reduce on a low heat to 250 ml. Add the veal juice and leave to cook for 3 minutes.
Pancake Place all the cheeses together in a large terrine and leave them in infusion overnight. The next day, cook them on a low heat in a shallow pan to obtain a smooth, even cream. Pour the mixture into rectangular moulds and leave to rest for a day in the fridge at a temperature of +4 °C. Use a 4 cm pastry cutter to make 4 even-sized discs. Coat them in breadcrumbs, first with finely chopped brioche and then with crumbled Cuneo breadsticks. Fry in plenty of oil.
Lay the sheet of Fassona carpaccio on the plate, spreading the fibres out well. Place the curly endive, the pancake and the Moretti Grand Cru beer froth on top. Finish with a beer sauce and a drizzle of good Ligurian extra virgin olive oil.
(482)
