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In combination with our first product of the new three-year project „le RIVE, la nostra FIEREZZA“, chef Marco Bortolini of the restaurant „da Gigetto“ in Miane has specifically thought of a recipe that could fully enhance the scents of Valdobbiadene DOCG Brut sparkling wine Rive di Collalto.
The chef proposes a „pork cheek glazed with lemongrass with Jerusalem artichoke cream and green asparagus from Monselice“. Let’s see together the ingredients and steps necessary to make this succulent second course:
For the cheek:
n. 6 pork cheeks from gr. 120 each
100 gr. of brown sugar
n. 6 lemongrass
n. 1 glass of dry white wine
n. 2 gr. of chili peppers
50 gr. of white wine vinegar
Brown the cheeks after marinating them for 24 hours in the water, salt and sugar. Put them in a vacuum for cooking with the reduction of white wine for 3 hours at 88 ° C. Cook the sugar, lemongrass, spices and wine vinegar until the mixture is brought to 2/3 of the initial volume. When cooked, place the cheeks in a pan, cover them with the glaze and bake them at 180 ° for 12 minutes until the bottom and the icing have a syrupy consistency.
For the asparagus:
300 gr. of green asparagus
150 gr of water
3 gr. of salt
Peel the asparagus and put them in a vacuum with half the weight of water and salt. Vacuum the vacuum five times and cook at 88°C for 20 minutes.
For the Jerusalem artichoke cream:
200 gr. by topinambur
n. 1 shallot
Extra virgin olive oil
Peel the Jerusalem artichoke, boil it in plenty of salted water, and in the meantime stew the shallot. Cooked Jerusalem artichoke, drain and put it in the shallot bottom, brown everything for a few seconds. Season with salt and emulsify with a drizzle of olive oil.
Create a drop pulled with Jerusalem artichoke, arrange the pork cheek by glazing it with its cooking bottom and place two asparagus seasoned with oil and salt. Garnish with a few chard leaves.
Enjoy your meal!!
Ristorante “Da Gigetto” S.r.l. Via A. De Gasperi, 5 – 31050 – Miane (TV) Tel. 0438-960020 www.ristorantedagigetto.it