A surreal dessert

The series of twenty recipes that got to the finals of Premio Birra Moretti Grand Cru 2014 continues. After the dish that won the first place, today we present a dessert created by 27-year-old chef Maurizio De Riggi, of restaurant Markus in San Paolo Bel Sito (Naples).

This dessert follows an almost surreal idea, that wants to bring the guest to forget the concept of “first course” suggested by the presentation. I used cinnamon, because it has a woody and spicy effect, in order to osmotize the cherry tomatoes and Birra Moretti Grand Cru for its intense aromas, its fruity character and the acacia honey notes. Spice and beer add a balanced and delicately acid taste to the dessert.

As a pairing, I chose Birra Moretti Grand Cru

Maurizio De Riggi, 27 

E io...speriamo che me la cavo

Recipe for 4 people

INGREDIENTS
200 g “00” flour
1 vanilla pod
cinnamon
5 g salt
30 g sugar
2 egg
25 g extra virgin olive oil
50 g datterini cherry tomatoes
50 g strawberries
2 cherry tomatoes
5 g coconut flakes
basil
Birra Moretti Grand Cru
Birra Moretti Baffo d’Oro

METHOD
for the pasta
Sieve the flour on a rolling board, add salt and sugar and form a hole in the middle. Then add the oil, eggs and the small seeds from the vanilla pod and knead for a few minutes until it has become soft. Wrap the dough in cling film and leave it to rest in a cool place for half an hour. Then roll out the pasta with the special machine and cut it in the shape of linguine.

for the sauce
Clean the strawberries and datterini tomatoes and remove their seeds. Blend in a mixer, strain and then put it in the fridge.

for the cherry tomatoes osmotised with beer
Blanch the tomatoes. Remove their skin, clean them and cut them into four slices and remove the seeds. Once you have completed this task, immerse them in Birra Moretti Grand Cru together with cinnamon and the vanilla pod and close in a vacuum pack.

PRESENTATION
Finish the dish adding the coconut flakes and the basil leaves and nuke some Birra Moretti Baffo d’Oro on top.