08-01-2013
This is the “savoury” recipe presented in the mini-menu for the Birra Moretti Grand Cru competition by Michele Cella, sous-chef of the Vecchia Malcesine restaurant in Malcesine (Verona) and finalist in Rome in November
What captured my imagination was the amber colour of Birra Moretti La Rossa and Grand Cru. I wanted to create a dish in which every ingredient would recall this colour, while the scent of yeast, typical and persistent in both beers, would aggregate the different tastes. Birra Moretti La Rossa is perfectly matched with the marshmallows, giving them structure and taste. Birra Moretti Grand Cru, on the other hand, is part of the marinade of the apple spheres: it gives them crunchiness and mitigates the tart note of the rhubarb. All this is perfected by the caramel and the salted toasted peanuts.
A.M.B.R.A. - Animelle, marshmallow, birra, rabarbaro, arachidi
Recipe for 4 people
INGREDIENTS 600 g of sweetbread 2 Granny Smith apples 200 g of rhubarb juice (made from 600-700 g of fresh rhubarb) 1000 ml of Birra Moretti La Rossa 100 ml of Birra Moretti Grand Cru 120 g of dark brown sugar 100 g of egg whites 10 g of brewer’s yeast 20 g of salted peanuts 25 g of raspberry juice 100 g of butter 25 g of glucose mint leaves Cervia salt
The match: Birra Moretti Grand Cru
The recipes and the best moments of the second edition of Premio Birra Moretti Grand Cru
by
classe 1982, sous-chef del ristorante stellato Vecchia Malcesine a Malcesine (Verona)