EACH DISH HAS ITS OWN BLONDE. THE RECIPES OF THE STARRED CHEF ARRIGONI AND THE BEERS TO COMBINE THEM WITH - KITCHEN

Each dish has its own blonde. The recipes of the starred chef Tommaso Arrigoni and the beers to combine them with

Beer is often associated with an "idea of an evening with friends or in front of the TV with gastronomic combinations that are not really gourmet. We are helped by Assobirra, the Association of Beer and Malt Industrialists, and starred chef Tommaso Arrigoni to dispel this myth.
Arrigoni has declined for us the beer pairings most loved by Italians in 3 weekend-proof gourmet proposals for unforgettable evenings with friends or with our sweetheart. Here they are below ...

SEA SALAD AND COUS COUS

Ingredients:
1 Kg. Mussels
1 Kg. Clams
1 Kg. Cockles
1 Kg. Razor clams
200 gr. Cuttlefish
50 gr. Sea asparagus
100 gr. mayonnaise
4 anchovy fillets
garlic
basil
400 gr. Cous cous
extra virgin olive oil
White wine

Preparation:
Clean all the seafood, leave the clams, cockles and razor clams to drain in salted water; open all the conchigliame in separate pots with oil, garlic and white wine. Leave to cool and shell. Store the water and filter it. Clean and steam the cuttlefish for 10 minutes, cool and cut into julienne strips. Boil the previously cleaned and rinsed sea asparagus, cool in ice water. Shell the couscous with the hot water of the fruits. of sea and season it with oil. Dissolve the anchovy fillets in a little oil and dissolve it in the mayonnaise. On the bottom of the plate place a strip of cous cous, place the lukewarm seafood on it in random order and seasoned with salt and oil, the cuttlefish and sea asparagus. Add a few drops of anchovy mayonnaise and garnish with sprouts and raw oil.

In combination with… Blanche.
White beer is among the favorite styles of women, due to its freshness and the slight spiciness of coriander and curaçao. The very clear and slightly milky appearance comes from the presence of unmalted wheat and yeast in suspension. Perfect for enhancing the flavor of seafood salad mediated by the intensity of the mayonnaise.

See also

Lasagna with salmon and spinach: a delicate and alternative first course!

10 easy and delicious cold pasta recipes!

American breakfast: ingredients and recipes

Beer is proof that God loves us and wants us to be happy.
(Benjamin Franklin)

ITALIAN STYLE SPRING ROLL

Ingrediants
8 sheets of brick dough
3 potatoes
50 gr. capers
4 anchovy fillets
300 gr. Pachino cherry tomatoes
80 gr Taggiasca olives
extra virgin olive oil
salt and pepper
chilli oil
fresh basil
fresh oregano

Preparation:
Cook the peeled potatoes in plenty of water, cool them, peel them and mash them.
Cut the skin of the tomatoes and blanch them for 1 minute, cool them with water and ice and peel them.
Chop the capers and anchovy fillets, chop the olives and add everything to the potato. Add the tomatoes cut in quarters and season with salt, pepper, chilli oil and extra virgin olive oil. Add the julienned basil and fresh oregano.
Form the spring rolls with the filling and bake at 180 ° C for about 15 minutes.

In combination with… Lager.
It is the pale beer par excellence: drinkable, low-fermented and long-aged. And the most versatile in combinations. Even in the case of a “nose” summer dish, where the scents of tomato meet those of oregano, olives and anchovies.

Thirsty brought the pint to his lips, and, as his cool refreshment began to soothe his throat, he thanked God that in a world so full of wickedness there was still such a good thing as beer.
(Rafael Sabatini)

TOAST FILLED WITH PECORINO CREAM, VEAL MAGATELLO WITH PINK POINT, CELERY AND PEAS

Ingrediants:
500 gr veal magatello
8 slices of toast bread
300 gr bechamel
200 gr. Grated Pecorino
4 sticks of celery
80 gr peas
salt and pepper
extra virgin olive oil
garlic
thyme
marjoram

Preparation:
Brown the veal in a pan with a little oil, a clove of garlic and thyme and marjoram. Bake for 15 minutes at 170 ° C. Leave to cool
Cut the celery very thin lengthwise with the mandolin, immerse it in ice water for a few hours.
Blanch the peas, cool them immediately and peel them.
Incorporate the pecorino with the hot bechamel.
Toast the bread in the oven.
Drain the celery, dry it well and season it with salt, pepper and oil, add the peas as well. Spread the pecorino cream on the toast, add the celery and peas, the magatello thinly sliced with a slicer and top with another slice of toast and spread with pecorino cream.

In combination with… Bock clear
Bock, that is, the beer equivalent of a structured white wine. In its light version, with its fairly dry flavors, structure and softness, it accompanies toast without being invasive.

Beer matches the idea of travel. In all countries there is always a beer to discover, local beer is a universal constant, for the intimate satisfaction of tasting it at the end of the day.
(Serge Joncour)