13-01-2013
Wild pig smoked pancetta with beer with plum sauce and glazed carrots by Alessio Cancedda, sous chef of the restaurant S'Apposentu in Siddi in Sardinia, the youngest among the finalists of the Premio Birra Moretti Grand Cru
My mini-menu starts with pork pancetta ("belly") a traditional ingredient available in every house in my land. I thought of giving a modern version, pairing it with a classic Birra Moretti because of its decided but not invasive flavour, that manages to maintain the balance between all the other ingredients. As for the beer pairing with the dish, I decided to use Birra Moretti Grand Cru. Its intense and multifaceted scents, from hop to fruits, perfectly match the complexity of the dish. Wild pork smoked belly with beer, plum sauce and glazed carrots
Recipe for 4 people INGREDIENTS 400 g of pork pancetta 2 bay leaves 5 myrtle leaves 5 rosemary needles 1/2 garlic clove 5 tablespoons of Birra Moretti salt and pepper to smoke the pancetta 5 tablespoons of Birra Moretti 1/2 tablespoon of sugar 1 sprig of thyme for the sauce the gelatine resulting from the pancetta 4 juicy plums, diced 2 tablespoons of Birra Moretti 1 tablespoon of wine vinegar 1 tablespoon of honey 8 young carrots 4 scallions 1 sprig of rosemary 2 bay leaves extra virgin olive oil salt pepper
The perfect match: Birra Moretti Grand Cru
Also by Alessio Cancedda: Toasted barley and beer ice-cream
The recipes and the best moments of the second edition of Premio Birra Moretti Grand Cru
by
classe 1989, sous-chef del ristorante S’Apposentu di Casa Puddu a Siddi (Oristano), stellato dal 2012