30-01-2013
Smoked whitefish, warm zabaglione aromatised with Birra Moretti Grand Cru, misticanza salad with Birra Moretti Grand Cru vinaigrette by Daniele Pennati of Compagnia delle Osterie in Morbegno (Sondrio), finalist in the second edition of Premio Birra Moretti Grand Cru
This dish wants to be a tribute and a re-interpretation of a classic from the Savoy Grill, that is to say the Omelette Arnold Bennett. Not only that, but it is also a personal memory of my experience in London, when we served it with Cheddar cheese and flambéed it in the copper pan. I feel a very strong bond with this important period in my professional life. Smoked whitefish, warm zabaglione aromatised with Birra Moretti Grand Cru, misticanza salad with Birra Moretti Grand Cru vinaigrette
Recipe for 1 person INGREDIENTS 150 g of smoked whitefish 2 dl of milk for the zabaglione 100 g of organic egg yolk 200 g of clarified butter 3 dl of Birra Moretti Grand Cru the juice of ½ a lemon for the misticanza salad heart of curly lettuce heart of Salanova lettuce heart of red leaf Lollo Rossa lettuce wood sorrel chervil nasturtium dill white onion 1 dl of Birra Moretti Grand Cru for the vinaigrette 150 cl of extra virgin olive oil 50 cl of Birra Moretti Grand Cru salt 1 organic egg
The match: with Birra Moretti Grand Cru
The recipes and the best moments of the second edition of Premio Birra Moretti Grand Cru
by
classe 1980, chef del ristorante Hotel Roseg a Chiesa Valmalenco, Sondrio