24-12-2013
Pork ribs cooked in goose fat at low temperature and glazed with a Birra Moretti La Rossa caramel aromatised with liquorish, served with baby carrots stewed with scallion byFrancesco Ferrari, chef at Relais Falisco’s restaurant Le Scuderie in Civita Castellana (Viterbo). This dish was the first part of his mini-menu for Premio Birra Moretti Grand Cru
Birra Moretti La Rossa seems to select itself automatically for this dish embracing tradition. Pork used to be a currency of exchange and a symbol of the great gastronomic value it has on Italian tables. Beer and sugar are matched during the cooking, becoming a caramel that softens the liquorish on the palate while it keeps its delicate aroma intact. Everything finds its balance in the sweetness of the baby carrots. For the pairing, I chose Birra Moretti Grand Cru because it gives elegance and freshness to the rich taste of the meat. Pork ribs cooked at low temperature in goose fat and glazed with a Birra Moretti La Rossa caramel, aromatised with liquorish, served with baby carrots stewed with scallion Recipe for 4 people
Beer as ingredient: Birra Moretti la Rossa. As a drink match, Birra Moretti Grand Cru
Francesco Ferrari, chef of restaurant Le Scuderie at Relais Falisco in Civita Castellana (Viterbo)
The recipes and the best moments of the second edition of Premio Birra Moretti Grand Cru
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