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26-year-old Carmine Di Domenico, sous-chef at restaurant Casa del Nonno 13 (S. Eustachio, Salerno), after presenting a dessert in which lemon had the main role, moves to his savoury dish. In this pasta the sauce is based on the balance between chicken, eel and aromatic herbs
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.
Carmine Di Domenico – sous-chef at Casa del Nonno 13 (S. Eustachio)
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
As a pairing, Birra Moretti Grand Cru
The recipes and the best moments of the second edition of Premio Birra Moretti Grand Cru