During our event Happy Christmas it was held, together with Angelo Poretti Brewery, a masterclass to learn how to taste and match beer to the right course.
The beer expert of the brewery, accompanied by the sommelier Valentina Vercelli, guided the participants to discover the aromas and flavors of beers, while the chef Marco Oliveri of La Scuola de la Cucina Italiana has prepared three dishes that enhance or reinterpret the Italian tradition: a typical one Bari-style focaccia bread, of the Italian uramaki with red turnip e a salad of vegetables and legumes with egg cooked at 68 ° C.
Read the recipes and try to prepare a fun aperitif at home, obviously with a toast of beer!
Italian Uramaki with red turnip
Combined beer: 10 Luppoli The golden bubbles
Commitment: Medium
Time: 1 hour
Vegetarian
Ingredients for 4 people
1 liter vegetable stock
300 g of Vialone nano rice
120 g taleggio
(or other cheese to taste)
100 g cooked beetroot and shake
80 g butter – 50 g fresh cream
40 g Parmigiano Reggiano Dop
apple vinegar – nori seaweed
herbs
salt and pepper
Warm the cream. Reduce the diced taleggio and collect it in a bowl. Pour the warm cream and blend with the immersion blender so as to obtain a cream. Collect it in a pastry bag and place it in the fridge.
Heat a pan, melt a knob of butter, add the rice and toast for about 2 minutes over medium heat with a small pinch of salt. Wet with the hot broth, reduce slightly, then pour the boiling broth several times, stirring constantly for about 14 minutes.
Add the red turnip, stir and after 1 minute turn off. Remove from the heat and stir in the rest of the butter, the Parmesan and a couple of tablespoons of apple vinegar.
Spread the risotto in a baking dish and let it cool: it must be dry and compact.
Cut the algae in half on the narrowest side and form the uramaki with the help of the special mat.
Cut the uramaki into small slices and complete with a nut of cream cheese and aromatic herbs to taste.
To know
The vinegar has been inserted in the preparation to give a slight acidity to the dish. In our case it replaces the sour butter which is nothing more than a butter mounted with a reduction of white wine and shallot. It is important to have the right acidity in this dish to balance the sweetness of the beet.
Bari-style focaccia bread
Combined beer: 3 Luppoli
Commitment: Easy
Time: 1 hour plus 2 hours of leavening
Vegetarian
Ingredients for 6 people
For the dough
500 g soft wheat flour
250 g boiled potatoes
100 g durum wheat re-milled semolina
50 g extra virgin olive oil
15 g fresh brewer's yeast
10 g sugar – 10 g salt
For the finish
200 g cherry tomatoes
80 g pitted taggiasca olives
oregano – salt
extra virgin olive oil
Sift the flour and arrange in a fountain, place the crushed potatoes in the center, 300 g of water, the crumbled yeast and the sugar; knead quickly and complete with half the oil and salt. Let the dough rest for at least 1 hour in a place at room temperature, covered with a cloth.
Wash, dry and cut the tomatoes in half. Roll out the dough in a well greased pan of oil and add the half tomatoes and olives, crushing them gently; season with a little oregano and salt.
Sprinkle with a little oil and let rise again for 1 hour, covered with a cloth, not in contact.
Bake at 220 ° C for about 20 minutes and serve.
Vegetable and vegetable salad with egg cooked at 68 ° C
Matched beer: 9 Luppoli Belgian Blanche
Commitment: Medium
Time: 30 minutes
Vegetarian
Ingredients for 4 people
4 whole eggs
250 g seasonal vegetables to taste
200 g legumes to taste already cooked
extra virgin olive oil
white vinegar – aromatic herbs
salt and pepper
Cook the eggs in a saucepan full of water for 20-22 minutes, checking the temperature with a thermometer: it should not exceed 68 ° C.
Alternatively you can bake in a saucepan full of hot water, suitable for baking, adjusting the temperature to 70 ° C.
Wash and clean the selected vegetables. Cut them into chunks and mix them with the vegetables.
Season everything with oil, salt, a sprinkling of vinegar and a finely chopped aromatic herbs to taste.
Spread the vegetables and the vegetables into 4 dishes, gently shell an egg in each dish, complete with a pinch of pepper, salt, if needed, and a few more chopped herbs.
Now you are ready to combine beer with a different aperitif!
