18-12-2012
Scallops in cabbage leaves, with bitter roots chips and a foie gras and Birra Moretti Grand Cru sauce, a recipe that had Fabrizio Tesse from Locanda d'Orta in Orta San Giulio (Novara), mentioned for the best savoury recipe in the second edition of Premio Birra Moretti Grand Cru
This dish opens a mini-menu that wants to represent the autumn, but in a peculiar and personal way. I have chosen old-fashioned ingredients such as cabbage and bitter roots, playing also with the “heat” sensation given by the colours of this season’s raw materials. The choice of the beer, Birra Moretti Grand Cru, strengthens my recipe thanks to the sweetness that harmonises with the characteristics of the foie gras. Moreover, its high alcohol level supports the structure of my autumn scallops.
Scallops in cabbage leaves, with bitter roots chips, foie gras and Birra Moretti Grand Cru sauce Recipe for 4 people INGREDIENTS for the scallops in cabbage leaves 12 scallop muscles 1 cabbage lard cocoa butter extra virgin olive oil unrefined fine-grained salt to taste pepper to taste ascorbic acid
The perfect match: Birra Moretti Grand Cru
Fabrizio Tesse awarded by Claudio Sadler
The recipes and the best moments of the second edition of Premio Birra Moretti Grand Cru
by
classe 1978, chef del ristorante Locanda d’Orta a Orta San Giulio (Novara)