Pizza and beer tonight

This dish celebrates the essence of Italy, that is to say the beer and pizza pair, to which I gave a new shape. It became a dessert with the perfect balance between sweet and savoury. The soft cake, the buffalo milk mozzarella ice-cream and the tomato one give colour to the dish and create a game of textures. The even more distinct flavour of the tomato jam, of the beer jelly and the crispy wafer allow the guests to have fun, using their hands. The file rouge with the savoury recipe is given by the Birra Moretti Grand Cru with its honey and citrus tones, in fine harmony with the sweet and savoury tendency of our dessert.

Gusto Italiano – Beer, Buffalo Milk Mozzarella and Tomato

Recipe for 10 people

INGREDIENTS
for the beer cake
200 g of flour
70 g of butter
8 g of honey
8 g of salt
8 g of brewer’s yeast
250 g of eggs
orange zest to taste
1 lt of water
300 g of sugar
cloves to taste
cinnamon to taste
coriander to taste
white pepper to taste
33 cl of Birra Moretti Grand Cru

for the buffalo milk mozzarella ice-cream
625 g of whole milk
225 g of fresh cream
100 g of sugar
10 g of glucose
300 g of buffalo milk mozzarella
4 g of stabilizer
for the tomato ice-cream
1 kg of San Marzano tomatoes
200 g of glucose
1 gelatine sheet

for the green tomato jam
1.5 kg of green tomatoes
50 g of scallion
10 g of vinegar
10 g of water
50 g of honey
50 g of orange juice
300 g of sugar

for the beer jelly
a 33 cl bottle of Birra Moretti Grand Cru
50 g of Iota
for the wafer
6 dl of Birra Moretti Grand Cru
60 g of melted butter
60 g of hazelnut flour
125 g of sugar
30 g of superfine flour

METHOD
for the beer cake
Beat the eggs, add the butter (previously kept at room temperature, so it becomes soft) and the melted yeast and the honey. Add the sifted flour. Leave the mixture to rise for about 15 minutes. Put it in the moulds and leave the single portions to rise for further 15 minutes. Bake at 170°C for 20 minutes, then remove from the oven and leave to rest. Prepare a syrup with water, sugar and spices. Add the raw beer.

for the buffalo milk mozzarella ice-cream
Heat the milk, cream, glucose and sugar. Add the stabilizer and bring to 80°C. Remove from the heat, add the mozzarella and blend. Put in the chiller.

for the tomato ice-cream
Rinse and clean the tomatoes, blend them and pass in the Chinois. Add the glucose and the gelatine sheet. Put in the chiller.

for the green tomato jam
Add all the ingredients to the diced tomatoes. Cook for about 1 hour. Blend and pass in the Chinois, then put in the chiller.

for the wafer
Mix the butter and sugar. Add the beer and then the flours. Leave to rest for 12 hours. Spread and bake at 220°C for 4 minutes.

for the serving
Paint a stroke of green tomato jam on the serving dish. Place the beer cake and one quenelle of buffalo milk mozzarella ice-cream on top of it. Place a quenelle of tomato ice-cream beside. Garnish with the beer gelatine and the wafers.

Also by Livio Pedroncelli: You’re nothing but a suckling pig