4 great chefs cook with beer Pilsner Urquell

by Sunday, April 5, 2015

The author's cuisine is getting closer and closer to new techniques and new approaches, sometimes unusual ear. Pilsner Urquell, the beer that has always been at the forefront in terms of food quality, Thanks to the partnership with the JRE- Jeunes Restaurateurs d'Europe, an opportunity to meet the challenge and puts you in the game thanks to some important chef, belonging to the "team" italiana dei JRE, using it to create appealing recipes. Between these Parizzi restaurant mark Pain of Parma, Marcello Trentini of Turin Magorabin, Daniele Usai of restaurant Il Tino di Ostia and Philip Flavorful de La Leggenda dei Frati di Castellina in Chianti they found Pilsner Urquell in a good partner for their kitchen.

 

MARCELLO TRENTINI

Turnips and sausages

 

Ingredients for 4 people:

 

– 160 g Bra sausage (pure veal)

– a bunch of turnip greens

– 1 garlic clove

– 2 anchovies

– oil,Salt,pepe

– 2 radishes

– 2 Jerusalem artichokes

 

Proceedings:

After Peel, do I blanch the tops, then briefly jump with oil,garlic and anchovies, then frullo and filter to get a smooth and fluid sauce. Cut into cubes and the topinanbour, a few seconds pass them to steam and cool, thinly cut the radishes and the mandolina kept them in water and ice. Without the sausage gut and do small raw meatballs. I compose the dish by placing a mirror tops sauce, then the cubes, meatballs and chips of radishes.

 

DANIELE USAI

A blonde from A ' sea

 

Ingredients for 4 people:

 

For cream corn:

 

– 200 g fresh corn

– 400 g fish fumet

– Salt and pepper

Other ingredients:

– 320 g carnaroli rice

– 40 g white onion

– 80 g creamed corn

– 600 ml beer pilsner urquell

– 4 fillets of red mullet

– Phyllo qb

– Wheat germ qb

– Dried hops flowers

– 10 g sea lettuce

– 10 g salicornia

– 50 g butter

– Barley malt

Proceedings

 

For cream corn:

Shell the corn by separating the grains from the COB. Cook the corn kernels in a pan and cover with the fish fumet until they are very tender. Blend in blender and season with salt and pepper. Setacciarre gaining a velvety cream and not too runny.

 

For the red mullet:

Scale, Fillet the fish and keyway. Brush with oil Evo a pastafillo sheet, and sprinkle with wheat germ, lay another sheet of phyllo and lay over the mullet fillets skin side. With a sharp knife cut the dough in excess by following the thread form. Sautee the mullet fillets skin side with a drizzle of extra virgin olive oil, until the crust is crisp and golden brown. The thread is finished cooking when the adageremo on hot risotto mantecato as soon as.

 

Proceedings:

Let go in a casserole the onion with a little olive oil over low heat without letting it Brown, Add the rice and toast for a few minutes. Deglaze with beer before putting into another pot to heat and continue cooking for the first 10 minutes. Give a prior salting risotto. Add the cream and continue to Cook, adding beer. When cooked rice to rest for a few moments and stir in the butter. Adageremo then the rice on the plate on which poseremo crisp fillets of red mullet. We will finish the dish decorating with two algae, with dried hops flowers, with some grains of barley malt and a sprinkling of wheat germ.

 

MARCO PAIN

Ham hocks in kamut crust, cooked in beer and star anise

 

Shin:

 

Clean the shank, 1 celery, 1 carrot, 1/2 browned onion, 20 CL beer, star anise, pepper and cook at low temperature (62 degrees for 32 hours).

 

For the Onion Marmalade with balsamic vinegar:

 

Braise 1 Tropea onion for 1 hour and a half at the end add 1 DL balsamic vinegar, and then restrict.

 

For the mustard:

 

– 1 Apple

– 1 Pera

– 1 pumpkin

– 200 g sugar
– 1 lemon
– mustard essence

 

Cut into cubes and put everything to marinate overnight with 200 grams of sugar and 1 lemon. The next day, bring to a boil and then remove from heat, allow to cool and bring to the boil again, Repeat the process three times, Add 5 drops of essence of mustard and store in a jar.

 

For potato chips:

 

Cut the potatoes into very thin violet, do loose starch in water and FRY in 160 degrees until they become crunchy.

 

Finishing:

 

Open the vacuum and do reduce the juices products, in a pan sauté the Shin and wrap it with the pasta of camut, place in oven for 15 minutes, serve with garnishes and accompany with sauce.

 

PHILIP SAPORITO

Pilnser Urquell beer ice cream

 

Ingredients:

 

– 300 g sugar

– 10 egg yolks

– 500 ml Pilnser Urquell beer

– 660 ml fresh cream

– lemon peel

– a pinch of salt

 

Proceedings:

 

Boil the cream in a saucepan and add large beer. Return to the fire and get to 80° c. In a mixer beat the egg yolks with sugar until frothy. Pour in the cream with beer, Add the lemon rind and salt. Rimerette fire and bring it back to 80° c. Let cool and put in the ice cream maker.

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