“Testa Sgombra” a recipe by Luigi Taglienti

Here you have the recipe “Testa Sgombra”, prepared with Birra Moretti Baffo d'Oro, presented by Luigi Taglienti at the event “Identità di Birra”

Luigi Taglienti, young chef of the restaurant “Antiche Contrade” in Cuneo, has proposed on the kitchen-stage of the event “Identità di Birra” the recipe “Testa Sgombra”, in which he uses Birra Moretti Baffo d’Oro both as an ingredient and as a beer pairing. This is the recipe:

For the beer gel
200g Birra Moretti Baffo d’oro
3 Szechuan peppercorns
1.3g iota
1 grain of cardamom
For the calf’s head
160g calf’s head
3 l salt water (20g of salt per litre)
For the mackerel (the Italian translation of “mackerel” is “sgombro”)
1 medium-size mackerel
Juice of a green lemon

In a high edge pan infuse the beer with the spices and cook at 70° for at least 5 minutes, remove from the flame and allow to cool.Remove the spices, put the iota and bring to 68°. Allow to cool, until getting a fluid gel.Remove from the head possible filamentous parts, put in cold water and allow to cook slowly for at least 4 hours. Allow to cool and keep in a vacuum bag. Clean the mackerel, remove the fishbone, cut the meat in 4 regular parts and leave to marinate for one minute in the lemon juice.

Finishing and presentation

Put in a soup bowl the tepid gel of Birra Moretti Baffo d’oro and top it with the head’s slice softened up in boiling water, the marinated mackerel and some leaves of fresh coriander. Sprinkle a drizzle of fine juice of veal and extra-virgin olive oil from Liguria.