Premio Birra Moretti Grand Cru is a competition on beer used in cooking dedicated to chefs and sous chefs under 35, which this year reached its fourth edition. Davide Del Duca, chef at restaurant Osteria Fernanda in Rome, won the contest with his mini-menu
We end our presentation of the 20 finalist recipes in the 2014 edition of Premio Birra Moretti Grand Cru with its winner, Davide Del Duca. After his savoury dish, Birra with cappelletti, today we discover his dessert. Here is how he presents it.
In my dessert, black garlic stands out. Originally from Korea and with important anti-oxidant properties, it is added to the Birra Moretti La Rossa ice cream with which it shares the notes of caramel, liquorish and chocolate. To complete the dish I added an earth made with chocolate, because of its bitter and aromatic notes, potato and Jerusalem artichoke skins to add a sweet touch. I paired this dessert with Birra Moretti La Rossa.
Davide Del Duca, chef at restaurant Osteria Fernanda (Rome)
As a pairing Birra Moretti La Rossa
The recipes and the best moments of the second edition of Premio Birra Moretti Grand Cru