Spaghettoni Grand Cru

The recipe we present today out of the 20 presented in the finals of the fourth edition of Premio Birra Moretti Grand Cru is the opening dish for the mini-menu of Carmine di Domenico from Campania. The characteristic of the savoury dish presented by the chef is the attention paid to lightness, in view of the health promoted by Expo 2015. Here’s the description made by its creator.

The mini-menu I presented fully replicates my philosophy in the kitchen. Both the first course and the dessert were studied by paying attention to nutrients, given the importance this topic often has among clients. Indeed healthy is not a synonym of “tasteless”: the basis is a good dish, which is also healthy. This balance can be found in both my recipes, which have no useless fat and are instead full of flavour thanks to the use of high quality raw materials. A good pasta, coming from a millennial tradition, vegetables from my land and a good beer which is the result of a scrupulous and artisanal production. Today, the work of a chef goes deeper: you need to satisfy quality, nutritional and economic criteria.

Spaghettoni “Grand Cru” – Meat sauce made with chicken entrails, smoked eel and green apple

Recipe for 4 people

INGREDIENTS
320 g Gragnano spaghettoni
150 g spring onion from Nocera
150 g chicken entrails
100 g Birra Moretti Grand Cru
80 g smoked eel
150 g light chicken stock
20 g white wine
50 g grated Parmesan cheese
1 green onion
2 garlic clove
1 chilli pepper
30 g extra virgin olive oil
freshly ground pepper
chive flour
1 bunch of thyme
1 bunch of Greek basil
1 bunch of tarragon

METHOD
Clean and cut the green onion. Fry it lightly with extra virgin olive oil, one garlic clove, thyme and a little chilli pepper. Add the dry white wine then gradually add the light chicken stock. Stew for around 10 minutes, add salt and keep to a side. Clean and blanch the entrails in water aromatised with garlic, thyme, parsley, starting from cold water. Bring to the boil and leave them until they are warm. Drain them and put them in a bag with the Birra Moretti Grand Cru. Cook in a steam oven for 3 hours at 85°C. Leave to cool. Dice and put to the side to rest in the cooking juices.

In a large pan, pour the braised green onion, the entrails with part of the cooking juices and the spaghetti cooked al dente. Cream on a low flame, with a few leaves of basil cut with your hands, extra virgin olive oil and a handful of Parmesan. Finally add the green apple cut into small dices and the smoked eel which must only warm up. Season with some veils of fresh apple, a handful of very mature Parmesan, tarragon leaves and freshly ground pepper.