31-01-2014
Sea forest, that is to say a slice of salted codfish with crispy scampi and Venere rice, red prawns, vegetables cooked in different ways, liquorish and Béarnaise sauce with Birra Moretti La Rossa by Giovanni Lorusso, chef at Le Lampare al Fortino in Trani. The dish was among the ten presented during Premio Birra Moretti Grand Cru 2013
My cuisine is based on dishes that need to leave a mark, but also on memories and emotions. Imagine a beautiful autumn day, you’re walking in a forest among warm and intense colours. This is my sea forest: a slice of salted codfish, crispy scampi, red prawns and vegetables with cooked in different ways, liquorish and Bérnaise sauce with Birra Moretti La Rossa. In this case the coriander’s delicate lemony scent and the spicy taste with its sweet and delicate aroma, makes it possible for the coriander to be used without prevailing on the dish. Sea forest Recipe for 4 people
INGREDIENTS 320 g salted codfish fillet 20 g red prawns 40 g scampi 50 g fresh cream thyme and chervil to taste 30 g black Venere rice 3 g chives 5 g salmon eggs 3 g dehydrated seaweeds 10 g tomato sprouts and basil
Beer as an ingredient Birra Moretti La Rossa. Beer match: Birra Moretti Doppio Malto
For the Béarnaise sauce with beer 125 g clarified butter 1 egg yolks 50 g white vinegar 1,5 dl Birra Moretti La Rossa 5 g coriander 10 g salt
For the liquorish brittle 25 g Parmigiano Reggiano 5 g powdered liquorish
Giovanni Lorusso, chef of Lampare al Fortino in Trani, in the portrait of Francesca Moscheni
The recipes and the best moments of the second edition of Premio Birra Moretti Grand Cru
by
chef of Lampare al Fortino in Trani, Apulia region