Ingredients: (for 4 people)
Prepare the vegetable broth, either homemade or using a broth cube.
Cut the pumpkin into small diced pieces. Finely chop the shallot. Heat a tablespoon of oil in a pan and lightly brown the shallot. Add the diced pumpkin and the sprig of rosemary. Cook for about 5 minutes, stirring occasionally.
Add the rice to the pan and toast it for a few minutes. Then, deglaze the pan by pouring in the Chiaraluna beer. Allow the beer to evaporate.
Start adding the vegetable broth to the rice mixture, one ladleful at a time. Allow each ladleful of broth to be absorbed before adding the next. Stir the rice occasionally while it cooks.
Continue adding the broth and cooking the rice until it reaches the desired tenderness. This usually takes around 15-20 minutes.
Once the rice is cooked, remove the sprig of rosemary from the pan. Turn off the heat and add a knob of butter and the grated pecorino cheese. Stir well to combine.
Cover the pan and let the risotto rest for a few minutes to allow the flavors to meld together.
Serve the risotto with a sprinkling of chopped pistachios on top. Accompany it with a glass of Chiaraluna beer.
Note: The risotto can be reheated the next day, and its flavors often develop further, making it even more delicious.
Have your butcher prepare a roast lamb weighing approximately 800g, or choose any other preferred meat. Lamb works well with the slightly wild flavor of Tre x Tre style beer.
In a large pan, heat 2 tablespoons of oil and add a sprig of rosemary and a clove of garlic. Brown the meat on all sides over medium heat.
Pour about 250cl of Tre x Tre beer into the pan and let it simmer slightly. Season with salt and pepper. Cook the meat over medium heat for approximately one and a half hours, until it reaches your desired level of doneness. During the last 5 minutes of cooking, increase the heat and add the rest of the beer, ensuring it doesn't completely evaporate.
Once the meat is cooked, remove it from the pan and let it rest for at least 15 minutes before slicing.
In the same pan, remove the rosemary and garlic and add a couple of tablespoons of flour to the remaining sauce. If the sauce is too thick, add a few tablespoons of water to dilute it. Season with salt to taste. Heat the sauce until it thickens slightly and reaches a consistency suitable for spreading over the meat.
While the meat is resting, prepare a ratatouille with sautéed vegetables. Use a combination of potatoes, carrots, and zucchini, or any other vegetables of your choice. Sauté them until they are cooked but still slightly firm.
Serve the sliced roast lamb with the sauce drizzled on top, accompanied by the vegetable ratatouille as a flavorful side dish.
Ingredients: (for approximately 25 meatballs)
In a large bowl, combine the minced beef with the well-squeezed soaked bread, slightly beaten egg, salt, pepper, and chopped parsley. Mix until all the ingredients are thoroughly incorporated.
Using a spoon, shape the mixture into meatballs. Roll each meatball in all-purpose flour for a light coating.
Heat oil in a large frying pan over medium heat. Add the sautéed vegetables (onion, celery, carrot) and sauté for a few minutes until they become translucent. Then, add the meatballs to the pan and brown them briefly, creating a light golden crust.
Deglaze the pan with Apache beer by pouring it over the meatballs. Continue cooking the meatballs in the beer-infused sauce for another 10-15 minutes, allowing the flavors to meld together.
If the sauce appears too liquid at the end of cooking, you can thicken it by adding some all-purpose flour. Sprinkle a small amount of flour into the sauce and stir until the desired consistency is achieved.
Serve the meatballs with polenta or mashed potatoes, and pour the flavorful sauce over them.
Enjoy your delicious beer-infused meatballs!
Ingredients: (for 6-8 people... depending on how indulgent you are!)
Separate the egg whites from the yolks. Add half of the sugar to the yolks and whisk them together until you obtain a beautiful, light, and frothy mixture.
Add the mascarpone cheese to the yolk mixture. In another bowl, whisk the egg whites until they form soft peaks. When they start to foam, add the remaining sugar and a pinch of salt, and continue whisking until they reach stiff peaks.
Gently fold the whipped egg whites into the yolk, sugar, and mascarpone mixture, using a spatula and stirring from the bottom to the top, so as not to deflate the mixture.
Take a baking dish and spread a spoonful of the cream mixture on the bottom. Dip the ladyfinger biscuits into the Dolcenera beer and arrange them in layers, covering each layer with the cream mixture. Continue layering the biscuits and cream until all the ingredients are used, ending with a layer of cream.
Finish by dusting the top with cocoa powder.
The toasted flavor of Dolcenera beer is ideal for enhancing the taste of this traditional Italian dessert.
Sift the flour into a large bowl and add the yeast. Add the sugar, a pinch of salt, and the eggs. Finally, pour in the beer. Mix well until the dough becomes soft and spoonable.
Take a large frying pan, pour in the vegetable oil, and place it over heat. Once the oil reaches the right temperature, drop spoonfuls of dough directly into the oil using two spoons.
Fry the fritters until golden brown, then remove them from the oil using a slotted spoon. Place the fritters on a plate lined with paper towels to drain excess oil. Optionally, you can roll the fritters in sugar or dust them with powdered sugar.
Enjoy the fritters hot, cold, or lukewarm, according to your preference.