24-02-2013
Risotto, Birra Moretti Baffo D’oro, aromatic herbs, caciocavallo cheese and ember aromatised oil by Federico Delmonte, with his sister Beatrice chef and patron of the restaurant Vicolo Del Curato in Fano (Pesaro Urbino), tel. +39.0721.809372. This dish earned the chef the admission to the second phase of the Premio Birra Moretti Grand Cru
I’ve chosen a risotto, which is usually absent from my summer menu, because I wanted to find some “freshness” in a dish that is usually reserved for the “big chill” season. This is why I’ve decided to use aromatic herbs, due to their persistence and their capability of giving a balanced acidic note to the Birra Moretti Baffo d'Oro during the cooking process. To finish the dish, I add some ember aromatised oil, with its bitter and smoky note, which finely completes the balance of the dish also thanks to the caciocavallo cheese. Risotto, Birra Moretti Baffo D’Oro, aromatic herbs, caciocavallo cheese and ember aromatised oil
Recipe for 8 people INGREDIENTS 500 g of rice 1 tablespoon of ember aromatised oil Parmesan to taste Caciocavallo cheese to taste ½ a lemon (juice and rind) basil, marjoram, thyme, rosemary to taste 450 ml Birra Moretti Baffo d’Oro vegetable stock (for the cooking) salt pepper
Federico Delmonte, 32 years old
The recipes and the best moments of the second edition of Premio Birra Moretti Grand Cru
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