Slightly fruity double malt beer; persistent foam.
Very drinkable thanks to a not too intense body and a low alcohol content.
It goes well with appetizers, first courses and grilled meat.
Ingredients for (4 people) :
Prepare the broth (cube is also good) and reduce diced pumpkin. Chop the shallot and brown it slightly just in a tablespoon of oil then add the pumpkin and the rosemary; cook for 5 minutes, stirring often. Add the rice, toast it and then deglaze with the beer. A once the beer has evaporated, start adding the broth making it absorb one ladle at a time.Finish the cooking, remove the rosemary and add the heat off butter and pecorino; let it rest covered for a few minute. Stir in and serve with a sprinkling of chopped pistachios accompanying with our Chiaraluna.
P.S. Reheated the next day it tastes even better !!!
Have the butcher prepare a roast of lamb or other meat (I preferred lamb because the slightly wild flavor goes well with the sweetness of Tre x Tre style beer). Brown the meat in 2 tablespoons of oil with a sprig of rosemary and a clove of garlic. Add about 250 cl of beer, simmer slightly, add salt and pepper and cook over medium heat for about an hour and a half. For the last 5 minutes, raise the heat and add the rest of the beer, but it should not evaporate completely. At the end of cooking, remove the roast from the pan and let it cool for at least 15 minutes so that you can slice it. Add a couple of tablespoons of flour to the sauce left in the pot after removing the rosemary and garlic, if it is too little add a couple of tablespoons of water, dilute well and season with salt.
Heat it so that it hardens a little and reaches the consistency of a sauce to distribute on the meat. Meanwhile, prepare a ratatouille of sautéed vegetables (I used potatoes, carrots and courgettes) to serve as a side dish.
Ingredients: (for about 25 meatballs)
Minced meat with well squeezed bread, lightly beaten egg, salt, pepper and parsley. With the help of a spoon form the meatballs and pass them in the white flour. Heat the oil in a large pan and brown the sauce for a few minutes then add the meatballs and brown them for a moment. Deglaze with the beer and continue cooking for another 10/15 minutes. If at the end of cooking the sauce is a little too liquid, add some flour. Serve with polenta or mashed potatoes.
For 6/8 people ... it depends on how much you are greedy !!!
Divide the egg whites from the yolks, add half of the sugar to the yolks and whisk until you get a nice light and fluffy mixture. Add the mascarpone to the egg yolk mixture and then whisk the egg whites in another bowl; when they are semi-whipped, add the other half of the sugar and a pinch of salt and continue whipping until the peaks are firm. Add them to the mixture of egg yolks, sugar and mascarpone gently, stirring from the bottom up with a spatula, so as not to dismantle them. Place a spoonful of cream on the bottom of a pan, pass the ladyfingers in the beer and arrange them in layers, then covering with the cream. Continue until all ingredients are used up and finish with a sprinkling of bitter cocoa. The toasted taste of Dolcenera is ideal for this traditional Italian dessert.
Pour the sifted flour into a large bowl with the yeast, add the sugar, a pinch of salt, the eggs and finally the beer, knead until the dough becomes soft and stringy with a spoon.
Take a large pan, pour the seed oil inside and put it on the stove. Once the right temperature is reached, drop some balls of dough directly into the oil.
Brown the pancakes then drain them with a slotted spoon. Pass the pancakes on a plate lined with absorbent paper then pass them in sugar or sprinkle them with icing sugar.
Enjoy them hot, cold or warm according to your taste.