Little over 32, Anton Pozeg is the chef of the Kempinsky hotel chain in Munich and Vienna. On the occasion of the Taglio Sartoriale Internazionale – The New Generation project he presented a dish which capitalised on the potential of Grana Padano 16 mesi, the youngest maturation among those offered by Consorzio Tutela Grana Padano.
Grana Padano 16 mesi, maccheroni with artichokes and small pork delights
INGREDIENTS and METHOD
for the Grana Padano 16 mesi gelatine
500 ml water
400 g Grana Padano 16 mesi
2 g gellan
4g agar agar
Leave the Grana Padano in infusion in boiling water for 30 minutes. Filter in a metal sift and keep the infusion in a large and tall container until the water will be separated from the oil and the Grana Padano cream. Remove the last two layers and keep the water to a side. Mix the Grana Padano water, the gellan and agar agar with a blender. Bring these to the boil. Remove the foam. Before the mixture becomes too thick, pour the gelatine on a plate and leave it to cool in the fridge.
for the artichoke purée
500 g artichokes
500 g tomato purée
400 g vegetable stock
Anton Pozeg, born in 1982, Muenchen. He was recommended by Mario Gamba, chef of restaurant Acquerello
Keep half an artichoke to a side, to prepare some chips later on. In a vacuum pack, seal the artichokes with the tomato purée and steam cook for 45 minutes at 89°C. Remove the artichokes from the pack and keep them to a side. Finely chop the shallot and the artichokes. Heat the extra virgin olive oil in a non-stick pan, add the shallot and the artichokes and cover in vegetable stock. Add some rosemary and cook until the artichokes are tender. Remove the rosemary, process the vegetables in the Thermomix so as to obtain a purée, and then strain it. Season with salt and pepper to taste.
for the maccheroni filling
500 g pig’s trotter
50g shallot
20g artichoke purée
1 garlic clove
20g pork cooking juices
rosemary
thyme
Leave the pig’s trotter in water for 30 minutes and then remove the skin and cut it into a fine brunoise. Sear the shallot in olive oil together with the crashed garlic clove, then add the pig’s trotter and brown all the mixture. Later add the artichoke purée, the pork cooking juices, the rosemary and the thyme and bring to the boil. Season with salt and pepper to taste.
for the basil gel
250 g basil
30 g extra virgin olive oil
Xantana
Wash the basil and add it to the olive oil. Strain it and then, using a tall container, add the oil and basil to the xantana until you obtain a gel texture. Season with salt and pepper to taste.
for the pork loin
for the marinade:
500 g pork loin
200 g salt
100 g brown sugar
orange zest
lemon zest
1 garlic clove
for the stock
1 kg mirepoix (chopped carrots, onions and celery)
2 bay leaves
4 juniper berries
2 cloves
10 black peppercorns
2 Jamaican peppercorns
100g salt
Scald the meat so as to remove any hairs and soak it in water for two hours. Mix the salt, brown sugar, the orange and lemon zest and the crashed garlic clove. Remove the loin from the water, dry it with kitchen paper and marinate it in this mixture. Keep the meat between two kitchen cloths and put a weight on top and leave it in the fridge for 12 hours. Clean the pork loin from the marinade, put it into a casserole tin and cover it in water. Add the mirepoix, the bay leaves and all the spices. Cook until the meat is tender.
for the sauce
200 ml pork cooking juices
30 ml cream
Reduce the cooking juices and the cream to a half.
FINISHING THE DISH
Cut the Grana Padano gelatine into disks (6 cm diameter). Using a tablespoon, put a small quantity of pig’s trotter on top and roll the maccheroni. Grate some Grana Padano and make them gold under the grill. Heat the artichoke purée in a casserole tin. Meanwhile, finely cut the raw artichokes and season them with salt, pepper and olive oil. Cut the first artichokes put to a side and sear them lightly in a non-stick pan. Sear the pork loin in a pan until it becomes crispy. Dish out and garnish with basil sprouts, Grana Padano flakes and a few slices of bacon.
