{"id":7546,"date":"2018-10-19T07:00:47","date_gmt":"2018-10-19T07:00:47","guid":{"rendered":"http:\/\/grillexperience.it\/en\/?p=7546"},"modified":"2019-02-12T19:49:30","modified_gmt":"2019-02-12T18:49:30","slug":"menu-riegele-eng","status":"publish","type":"post","link":"https:\/\/grillexperience.it\/en\/menu-riegele-eng\/","title":{"rendered":"A Men\u00f9 on the Grill with Riegele"},"content":{"rendered":"

8 Courses\u00a0for 8 Riegele Beers<\/span><\/h2>\n

I have always believed that if to some extent you are creating something, this does not have to come in a forced way but that at least in part it has to arrive by itself. Before the lyrics of Vasco Rossi’s songs became sequences of monosyllables, one of the stanzas I’ve always liked the most was<\/p>\n

\n

But the songs are like flowers. They are born by themselves, they are like dreams. And we just have to write them quickly because then they vanish and won’t\u00a0remember them anymore<\/p>\n<\/blockquote>\n

N.B.: Vasco Rossi is a very famous italian singer-song writer who composed amazing lyrics for 20 years but his songs creativity lost a lot with the passing of the years<\/h6>\n

This is how it works for me. If a work has to be done within a certain time, it will be\u00a0done within that period of course. But I have learned that for those works with a high creative content, I have to take the right time anticipation\u00a0for not being forced to hurry up\u00a0things and to travel always with pen and notepad at hand. The right idea, the perfect technical passage for that context, the exact phrase that you’d been waiting for two days will come by themselves and generally will do it in the least suitable moment. The stories of when, during the long car trips with my family are epic, I force everyone to pull over to take notes of what came to my mind, often three times in a row in 10 kilometers. And I have to do it right then, because then I know that if I try to put the puzzle together again later, It will never be exactly as the way I had thought in that moment.<\/p>\n

You have to\u00a0know that in recent weeks I went to held\u00a0an event in a pub recently bought by a friend. His imprinting was immediately that of the search for special beers in turn, without paying too much attention to agreements with distributors but aiming at an assortment of 8 quality draughts, able to range in an excellent way between the various styles. On that occasion he let\u00a0me taste a Noctus 100<\/em>\u00a0by the German brewery Riegele<\/em>. This beer is part of a line of special beers\u00a0named\u00a0Manufaktor<\/strong><\/a> on which Riegele<\/em> believed so much to take it\u00a0to create a dedicated factory. Needless to say, I was\u00a0madly in love with its breadth, complexity, richness of flavors and aromas. I have always loved those beers that I like to call “multifaceted”, meaning those that can be appreciated under different interpretations keys and which are usually those that tend to “override” the canons of classic styles to assume a their own identity. I love them because they allow me to play a lot on pairings, even in a very particular and distinctive branch\u00a0which is the barbecue. On these same assumptions we strongly also wanted the collaboration with the brewery\u00a0Hibu<\/a>\u00a0for ouri catering.<\/p>\n

\"Birre<\/a>
Credits: modernblackhand.com<\/figcaption><\/figure>\n

I have inevitably been interested, I have tasted different of them and I have discovered that the whole line of Riegele<\/em> has a strong gourmet orientation and a strong inclination to the gastronomic world promoting itself through collaborations with excellent representatives of the world of cooking, also Italians. I was very impressed, but like many other things I have stored it in my mental drawer, returning to follow the thousands of projects opened during this period. But it happens that “the songs are like flowers” and while I was trying to work on something else, I started to\u00a0think of a possible pairing, I stopped and marked it on the notepad. I was going back to work but after a few minutes I was reminded of that bridge ingredient, which worked so well in that case. Then I would start again, to stop shortly thereafter to write down a possible variant. In short, the fact is that after a couple of days without realizing I found myself in front of a full menu of 8 courses, from appetizers to desserts, each combined with a Riegele<\/em> beer<\/p>\n

These are all new recipes, never tried before but on paper they should work and in particular the combination with the 8 beers. The desire to test them is so big\u00a0but the time is unfortunately tyrant and will allow me to proceed only “by steps”. So I decided to turn it into an opportunity to make you participate in the result gradually, in a sort of “dynamic” post: in random order I will complete the menu grid that you see below as I go on\u00a0shooting the recipes, updating the post. Who makes me do it for free? Nobody. To write this post I did not contact Riegele<\/em> and neither they\u00a0contacted me. But you know how it works: when those “flowers” are born, you have to catch them. After all, who does my job, he mainly\u00a0does because he feels pleasure in doing and in sharing it.<\/p>\n

The tasting menu in itinere with the organoleptic description of the beers is as follows (click on the\u00a0“+” button next to the courses with description\u00a0of the dish, to see the complete recipe\u00a0and the\u00a0features\u00a0of the\u00a0Riegele<\/em>\u00a0bee in pairing<\/strong><\/span>).<\/p>\n

\nStarter #1: Smoked Lobster Ham<\/strong><\/a>\r\n\t \t\t
\n
Starter\u00a0#1<\/span><\/h5>\n

Smoked Lobster Ham<\/span><\/h3>\n

with Sea Urchin Sour Cream and toasted Pine Nuts<\/span>
<\/div><\/h4>\n
\n
\"Aragosta<\/a>
<\/div>For the Lobster Ham<\/strong>:
\n2 big Tropical Lobster Tails\u00a0(ab. 250 gr. each.)
\n1\u00a0Lt.\u00a0of Water
\n60\u00a0gr.\u00a0of Marine Salt
\n1\/2 teaspoon Instacure #1
\n30 gr.\u00a0of Dill
\n50 gr\u00a0of Butter
\n1 teaspoon of\u00a0American Rub
<\/div>\nFor the Sauce<\/strong>:
\n50 gr.\u00a0of Sour Cream
\n2\u00a0teaspoons of Olive Oil
\n30 gr.\u00a0of Sea Urchin’s pulp
\n20 gr. of Pine Nuts<\/div>\n
W<\/span>ith a pair of scissors cut the Lobster carapace for the long, pry up the flaps and free the whole pulp. With a small knife, trim the ventral conjunctions until the lobster’s pulp has a tapered and regular shape.
\nH<\/span>eat a glass of water in a saucepan without bringing it to a boil, remove from heat, add the dill and let it rest for 5 minutes.
\nA<\/span>dd salt and Instacure to the water, stirring until completely melted. Then add the entire contents of the saucepan, stirring well.
\nP<\/span>ut the lobster meat in a large frosting bag, add the brine, seal it and let it rest in the fridge in a basin for 48 hours.
\nT<\/span>ake out\u00a0the lobster from the brine and rinse it thoroughly. Melt the butter in a saucepan or in the microwave, add the rub and mix well. Brush the lobster gently over the entire surface
\nT<\/span>ake\u00a0a bullet smoker with water in the water pan at 80 degrees, smoking moderately with birch wood. Add the Lobster in\u00a0the center of the grill.
\nW<\/span>hen the Lobster will reach the temperature of 50\u00b0 C, remove it from the smoker, put it immediately under vacuum and let it cool in the fridge for a few hours.
\nM<\/span>ix the sour cream with a teaspoon of olive oil and the urchin\u00a0pulp with the remaining teaspoon of olive oil. In a squeezer pour the two emulsions at the same time without mixing. Cut the spout of the squeezer with a wide mouth. In a non-stick pan toast the pine nuts, being careful not to burn them
\nT<\/span>ake the lobster ham out of the fridge twenty minutes before serving. Cut it into thin slices, arrange them in a serving dish and serve with a decoration made with squeezer, a few toasted pine nuts and a bunch of curly parsley<\/div>\n<\/div>\n

\"Aragosta<\/a><\/p>\n

<\/div>\n

RIEGELE AMARIS\u00a050

<\/div><\/strong><\/span><\/p>\n

\n
\n\"Riegele<\/a><\/div>
It is a classic Pils<\/em> with a light body, characterized, as the Latin derivation of the name suggests, by a pronounced degree of bitterness due to the generous use of hops Hallertauer Perle<\/em>, Opal<\/em>, Hersbrucker<\/em> and Tettnanger Mittelfr\u00fch<\/em>. 5 degrees, bright straw color, lively perlage and fine but persistent foam, fresh and slightly citrusy taste with herbaceous and lemon notes. Recommended serving temperature of 8 \u00b0 C.\u00a0<\/div>\n<\/div>\n

<\/div>\nStarter #2: Tataki Salmon with Poppy Seeds<\/strong><\/a>\r\n\t \t\t

\n
Starter\u00a0#2<\/span><\/h5>\n

Tataki Salmon\u00a0with Poppy Seeds<\/span><\/h3>\n

with Capers\u00a0Ponzu Sauce<\/span>
<\/div><\/h4>\n
\n
\"Salmone<\/a>
<\/div>For Salmon<\/strong>:
\n1 Fillet of Salmon
\n2 tsp\u00a0of\u00a0SPG Rub
\n4 tsp\u00a0of Poppy Seeds
<\/div>\nFor Ponzu Sauce<\/strong>:
\n50 ml.\u00a0of Soy Sauce
\n2 tsp\u00a0of Prime Uve Bianca
\n1 tsp\u00a0Vinegar Capers
\n1 tsp\u00a0of Honey
\n1 teasp\u00a0of Lemon Juice
\n1 teasp\u00a0of Worcestershire Sauce
\n1 teasp\u00a0of Tabasco Sauce<\/div>\n
A<\/span>dd\u00a0the sauces, to\u00a0Prime Uve, Honey, Lemon Juice, Worcestershire and\u00a0Tabasco in a\u00a0Bowl
\nS<\/span>quish\u00a0with a Garlic squisher\u00a0capers in the bowl and mix vigorously with a whisk creating the Ponzu sauce
\nT<\/span>oast quickly the poppy seeds in a non-stick pan to release the essential oils and free the aromatic component
\nS<\/span>quare\u00a0well the Salmon fillet in order to obtain regular parallelepipeds and gently rub all sides with SPG Rub
\nP<\/span>late\u00a0the Salmon on all sides\u00a0on a well oiled hot cast iron plate, taking care to turn it on the next side as soon as it tends to detach from\u00a0the plate
\nP<\/span>ut\u00a0some\u00a0ice in a deep dish and cover with aluminum foil and place the salmon fillet to cool for a couple of minutes, turning it on all sides
\nB<\/span>rush\u00a0the salmon on all\u00a0sides with Ponzu Sauce and then pass it in the toasted poppy seeds homogeneously arranged on a tinfoil pan
\nC<\/span>ut the parallelepipeds of salmon in slices half a centimeter thick and arrange them to climb on a narrow and along\u00a0the dish
\nW<\/span>ith a pipette put a drop of Ponzu sauce on each slice and decorated with some caper and a tuft of curly parsley<\/div>\n<\/div>\n

\"Salmone<\/a><\/p>\n

<\/div>\n

RIEGELE SIMCO 3

<\/div><\/strong><\/span><\/p>\n

\n
\"Riegele<\/a><\/div>\n
It is a very special IPA, fresh and light despite its appearance, characterized by the presence of the hops Hallertauer Perle<\/em> and Opal<\/em> and of course the American Simcoe<\/em> to whom it owes its name, curiously added in zero-degree dry hopping during maturation in the cellar. 5 degrees, bright honeyed orange color, fine and persistent foam, very fruity taste with a slightly resinous finish, the nose is very aromatic and fragrant with a mango and apricot perfume and\u00a0notes of elderberry. Recommended serving temperature of 9\u00b0 C.\u00a0<\/div><\/div>\n

<\/div>\nFirst Course: Inverted Rice and Pumpkin in Ember<\/strong><\/a>\r\n\t \t\t

\n
Fist Course<\/span><\/h5>\n

Inverted Rice and Pumpkin in\u00a0Ember<\/span><\/h3>\n

with Stilton and Toasted Hazelnut<\/span>
<\/div><\/h4>\n
\n
\"Riso<\/a>
<\/div>1 \u00a0average size Delica style Pumpkin
\n250 gr.\u00a0of Whole Rice
\n200 ml\u00a0of Vegetal Broth
\n1\/2\u00a0Onion
\n50 gr.\u00a0of Butter
\n1 teasp.os Salt
\n1\u00a0teasp. of Bengal Long Pepper
\n1\u00a0pealed Garlic clove
\n80 gr. of\u00a0Stilton Cheese
\n20 gr.\u00a0of whole Hazelnut
\n1 teasp. of minced Marjoram<\/div>\n
??????<\/div>\n<\/div>\n
<\/div>\n

RIEGELE AURIS\u00a019

<\/div><\/strong><\/span><\/p>\n

\n
\"Riegele<\/a><\/div>\n
It is a very smooth\u00a0DoppleBock<\/em>, designed to emphasize the concept of aromaticity to the utmost. It is perhaps the one in which the Riegele<\/em> tradition is more evident, using the favorite and sought after\u00a0Steffi <\/em>malt, decorticated with an exclusive technique. Powerful 9-degree beer but equally easy to drink, bright gold color, full-bodied and compact foam, full but elegant taste, malty with ample hazelnut aromatic notes. Recommended serving temperature of 9\u00b0 C.\u00a0<\/div>\n<\/div>\n

<\/div>Second Course #1: Glazed Duck Legs<\/strong><\/a>\r\n\t \t\t

\n
Second Course\u00a0#1<\/span><\/h5>\n

Glazed Duck\u00a0Legs<\/span><\/h3>\n

with Maple, Oregano and Bitter Orange<\/span>
<\/div><\/h4>\n
\n
\"Anatra<\/a>
<\/div>For the Duck Drums<\/strong>:
\n2\u00a0Duck Drums
\n2 teasp. of\u00a0SPOG Rub
\n1\/2\u00a0Orange
\n10 cl of Broth
<\/div>\nFor the Glaze<\/strong>:
\n3 tsp.\u00a0of Maple syrup
\n1 tsp.\u00a0of Lemon Juice
\n1 tsp.\u00a0Bitter Orange Jam
\n1 teasp.\u00a0of dried Oregano
\n1 teasp.\u00a0of Worcestershire Sauce<\/div>\n
T<\/span>rim the shape of the thighs while keeping the cut meat\u00a0apart. Cut the skin around the bone and undid it as you would for a chicken lollypop.
\nB<\/span>rown the trimmings in a pan over low heat. Separate the resulting drippings, add it to the broth at room temperature and emulsify with an immersion blender. Inject the thighs with what was obtained in small but thick doses.
\nT<\/span>urn the flesh of the leg of the thigh towards the inside so as to give the thighs\u00a0a very regular shape. Wrap them\u00a0with some film and let it rest in the fridge for at least 2 hours.
\nM<\/span>ix the Rub with the squeezed orange juice\u00a0homogeneously until obtaining a sort of sandy mixture. Punch the skin repeatedly with a toothpick over the entire surface and then brush it with the slather obtained
\nP<\/span>ut in indirect cooking at 80\u00b0 C until they reach 60\u00b0 C in the heart. If you want, add maple wood while smoking. Then leave the thighs out smoker until the heart temperature drops to 50\u00b0 C.
\nI<\/span>n the meantime, change the set up in a two-point heat cooking by stabilizing the temperature at 220\u00b0 C. Put the thighs in cooking until reaching 65 degrees to the heart.
\nM<\/span>ix very well the maple syrup with lemon juice, jam and Worcestershire sauce, so to make a\u00a0very homogeneous glaze
\nB<\/span>rush the skin of the thighs a first and a second time after\u00a02 minutes, until reaching 70\u00b0 C in the heart
\nL<\/span>et\u00a0the Duck thighs rest for a couple of minutes at\u00a0open air and serve them with orange slices, aromatic herbs at your\u00a0taste and grated orange zests<\/div>\n<\/div>\n

\"Anatra<\/a><\/p>\n

<\/div>\n

RIEGELE AUGUSTUS\u00a08

<\/div><\/strong><\/span><\/p>\n

\n
\"Riegele<\/a><\/div>\n
It is a Weizen DoppleBock<\/em>, another beer with a strong Riegele imprint, produced with the exclusive double mash system and using a unique blend of yeasts, Monaco malts and wheat. An important 8-degree beer combined with a strong sweet tendency, dark amber-colored, full-bodied and compact foam, the taste is an explosion of tropical fruit, soft and powerful with ample notes of banana and finer of caramel. Recommended serving temperature of 10\u00b0 C.\u00a0<\/div>\n<\/div>\n

<\/div>Second Course #2: Picanha Pastrami<\/strong><\/a>\r\n\t \t\t

\n
Second Course\u00a0#2<\/span><\/h5>\n

Picanha Pastrami<\/span><\/h3>\n

Porcini Mushroom and Coffee Flavored with Walnut Chimichurri<\/span>
<\/div><\/h4>\n
\n
\"Picanha<\/a>
<\/div>For\u00a0Pastrami<\/strong>:
\n1, 5 Kg. Beef\u00a0Picanha
\n20 gr. of dried\u00a0Porcini\u00a0Mushroom
\n2 small cups of\u00a0Espresso\u00a0Coffee
\n1\u00a0peeled Garlic Clove
\n1\u00a0glass of Beef Broth Stock
\n1\u00a0teasp. of Nutmeg
\n3\u00a0Cloves
\n1\u00a0Lt.\u00a0of Water
\n60\u00a0gr.\u00a0of Salt
\n1\/2 teasp.\u00a0Instacure #1
\n1 teasp. of SPG\u00a0Rub
\n1 teasp.\u00a0Coffee Powder
\n
<\/div>For\u00a0Chimichurri<\/strong>:
\n1\/2\u00a0Green Pepper
\n1\u00a0small Parsley bundle
\n1\u00a0teasp. Oregano
\n1\u00a0peeled Garlic\u00a0clove
\n1 bay\u00a0leaf
\n1\u00a0glass Apple Sider
\n1\/2 glass Olive Oil
\n6 shelled walnuts<\/div>\n
C<\/span>ut\u00a0the Picanha in two by\u00a0the long and shape it on the sides to obtain a rather homogeneous pair of fillets. Trim the fat until a layer of about 3 millimeters is left.
\nH<\/span>eat the stock in a saucepan, add the coffee, the nutmeg, the cloves, the crushed garlic and the mushrooms and let it soak for about 20 minutes.
\nA<\/span>dd salt and Instacure to the water, stirring until completely melted. Then add the entire contents of the saucepan, stirring well.
\nP<\/span>ut\u00a0the Picanha fillets in a large zip\u00a0bag, add the brine, seal it and let it rest in a Fridge in a basin for 4 days.
\nT<\/span>he day before cooking grind the parsley, bell pepper, garlic and walnuts. Add the oregano, the bay leaf, the oil and the vinegar, mix well, film\u00a0and let it rest in the fridge.
\nR<\/span>emove the fillets from the brine and rinse them carefully. Mix the SPG rub well with the coffee powder and rub it gently
\nT<\/span>ake\u00a0a bullet smoker with water in the water pan to 120 degrees, smoking moderately with Hickory wood. Add the Picanha fillets, keeping the side with the fat down. As soon as the bark is formed in a defined way, turn the fillets with the fat upwards.
\nW<\/span>hen the Picanha has reached the temperature of 80\u00b0 C in the heart, remove it from the smoker and let it rest in an isothermal box\u00a0for a couple of hours.
\nS<\/span>lice\u00a0the fillets and serve with a spoonful of walnut chimichurri and a sprinkling of chopped parsley<\/div>\n<\/div>\n

\"Picanha<\/a><\/p>\n

<\/div>\n

RIEGELE ROBUSTUS\u00a06

<\/div><\/strong><\/span><\/p>\n

\n
\"Robustus<\/a><\/div>\n
It is a light and drinkable Porter<\/em> dedicated to the exaltation of toasted aromas. Use only Irish yeasts and a combination of six malts and toasted barley. Balanced and pleasant beer to drink with its 5 degrees, dark black color, full bodied foam and extremely compact, clean taste that leaves more room to the nose, malty and honeyed in equal measure, with a pleasantly ample aroma of coffee and bitter chocolate harmonized by an enveloping “roasted” note. Recommended serving temperature of 11\u00b0 C.<\/div>\n<\/div>\n

<\/div>Second Course #3: Pepper Jowl Stew<\/strong><\/a>\r\n\t \t\t

\n
Second Course\u00a0#3<\/span><\/h5>\n

Pepper Jowl Stew<\/span><\/h3>\n

with Lard, Chestnuts and Sage<\/span>
<\/div><\/h4>\n
\n
\"Gulash<\/a>
<\/div>2 Kg. of Swine Jowl Flesh
\n1\/4\u00a0of Onion
\n100 gr. of\u00a0Lard
\n100 gr.\u00a0of Boiled Chestnuts
\n5\u00a0Sage Leafs
\n2 tsp os SPG\u00a0Rub
\n1 teasp\u00a0of\u00a0Malagueta Pepper
\n2 glasses of\u00a0Bock Beer
\n1 teasp\u00a0of\u00a0Worcestershire Sauce
\n150 gr. of\u00a0Sour Cream
\n1 tuft of chives<\/div>\n
T<\/span>rim the cheek\u00a0from the silver skins and the veining\u00a0and cut into cubes of about 2 cm per\u00a0side. Put it in a bowl with the Rub and a tablespoon of Bock beer. Stir until homogenizing the meat seasoning.
\nP<\/span>ut a Dutch Oven in heating with moderate heat and the peeled apart and finely cut onion, chop the chestnuts coarsely taking care to serve some whole apart for the decoration and reduce the Lard\u00a0to matches or strips.
\nA<\/span>dd the lard in the Dutch Oven and let it cry gently until golden brown, add the onion, sage and chestnuts and let them saut\u00e9 or make a tasty and tasty base.
\nA<\/span>dd\u00a0the cubes of Jowl\u00a0and toast\u00a0it turning continuously until you get an inviting browning.
\nP<\/span>our\u00a0the rest of the Bock Beer and add the coarsely\u00a0crushed\u00a0pepper with a grinder, close the lid and lei it cook slowly.
\nP<\/span>eriodically check the degree of cooking of the meat and its consistency, adding water if necessary. When it will be yielding and extremely tender\u00a0and the whole preparation\u00a0will have reached a density similar to that of a stew, remove from cooking.
\nS<\/span>erve still hot accompanied by two leaves of sage, a spoonful of sour cream and a coarsely crumbled chestnut as\u00a0decoration<\/div>\n<\/div>\n

\"Gulash<\/a><\/p>\n

<\/div>\n

RIEGELE ATOR\u00a020

<\/div><\/strong><\/span><\/p>\n

\n
\"Riegle<\/a><\/div>\n
It is a DoppleBock<\/em>, characterized by the perfect balance between freshness and maltiness, due to a long fermentation at low temperatures and equally long subsequent maturation. Personality beer with 7.5 degrees but combined with a great drinkability, dark amber color, compact and persistent foam, the taste is strong but surprisingly smooth, toasted malt with delicious aromatic nuances of caramel. Recommended serving temperature of 9\u00b0 C.<\/div>\n<\/div>\n

<\/div>Dessert #1: Apple and Mint Baklava Rolls<\/strong><\/a>\r\n\t \t\t

\n
Dessert #1<\/span><\/h5>\n

Apple and Mint Baklava Rolls<\/span><\/h3>\n

with\u00a0Acacia honey, Lemon Zests\u00a0and Pistachio<\/span>
<\/div><\/h4>\n
\n
\"Baklava<\/a>
<\/div>400 gr.\u00a0of Phyllo
\n300 gr.\u00a0of Butter
\n2 Royal Gala Apples
\n2 tsp.\u00a0of\u00a0Brown Sugar
\n5\u00a0Mint leafs
\n3 small cups\u00a0of Lime juice
\n1\/2 teasp.\u00a0grated Ginger
\n1\/2\u00a0teasp. of Nutmeg
\n1 teasp.\u00a0of fresh grated Lemon Zests
\n1 small cup\u00a0of Rum
\n2 small cups of\u00a0Acacia Honey
\n2 teasp. of Pistacho powder<\/div>\n
P<\/span>eel and twist the apples, cut them into very small cubes and let them caramelise in a low-heat frying pan together with sugar, 100 grams of butter, Rum, mint, ginger, nutmeg and the\u00a0freshly grated lemon zests.
\nK<\/span>eep on\u00a0stirring until caramelize the sugar and make the compost to thicken. Separately, let the remaining butter melt and cool.
\nC<\/span>ut the dough into rectangles of about 18 cm x 12 cm (one sheet divided into four) and make small groups of eight sheets each with a brush stroke of melted butter.
\nP<\/span>ut\u00a0a thick layer of apple filling in a strip parallel to the short side in the first half of each group. Turn the sides towards the center and proceed to Roll them on themselves around the filling and seal the conjunction with an additional brush stroke of melted butter.
\nB<\/span>rush again with melted butter before putting the Rolls in indirect cooking with\u00a0two lateral heat points at 180\u00b0 C for about 20 minutes, until they are well browned.
\nM<\/span>ix\u00a0honey with lime juice. Put the Rolls on a rack\u00a0and pour the syrup over it. Let it set\u00a0for a couple of minutes and then sprinkle the top\u00a0with the pistachios powder previously\u00a0lightly toasted in a non-stick pan.<\/div>\n<\/div>\n

\"Baklava<\/a><\/p>\n

<\/div>\n

RIEGELE DULCIS\u00a012

<\/div><\/strong><\/span><\/p>\n

\n
\"Riegele<\/a><\/div>\n
Beer of surprising complexity, due to a 12-month refermentation with addition of honey and Trappist yeasts. Very important body and gradation of 11\u00b0 C, antique gold color, compact foam, fine and persistent, rich taste, almost overflowing with a clear tendency to sweet, ample and persistent aroma of honey and candied fruit on a slightly ethereal, almost liqueur background. Recommended serving temperature of 14\u00b0 C.<\/div>\n<\/div>\n

<\/div>Dessert #2: Tartellette with Smoked Ricotta<\/strong><\/a>\r\n\t \t\t

\n
Dessert\u00a0#2<\/span><\/h5>\n

Tartellette with Smoked Ricotta<\/span><\/h3>\n

with Sheep Ricotta, Cocoa and Chestnut Honey<\/span><\/span>
<\/div><\/h4>\n

\n
\"TartellettteDettaglio2\"<\/a>
<\/div>For the\u00a0Tartellette<\/strong>:
\n120 gr. Flour\u00a000
\n10 gr.\u00a0Bitter Cocoa
\n60 gr.\u00a0Butter
\n50 gr.\u00a0Powder Sugar
\n1\u00a0Egg Yolk
\n1\u00a0pitch of Salt
\n1\u00a0teaspoon of Hazelnut crumble
\n
<\/div>For the\u00a0Ricotta<\/strong>:
\n250 gr. Sheep\u00a0Ricotta
\n2 spoons\u00a0of Chestnut Honey
\n10 gr. Bitter Cocoa<\/div>\n
C<\/span>ut\u00a0\u00a0the butter just removed from the fridge in slices\u00a0with a knife so you can work it still cold. Mix flour, cocoa, hazelnuts and sugar. Add the butter and stir until a lumpy dough is obtained. Add the yolk and work until the dough is homogeneous. Wrap it in a film and let it rest in the fridge for an hour.
\nR<\/span>oll out the dough between two sheets of baking\u00a0paper and with a\u00a0shape\u00a0make some\u00a0biscuits about 5 cm in diameter.
\nC<\/span>ook the biscuits in indirect sider cooking on a sheet of baking\u00a0paper or on a steel tray at 180\u00b0 C for about 30 minutes. Let the biscuits cool at room temperature.
\nM<\/span>ix the ricotta with honey and nutmeg and fill with it\u00a0the silicone molds of your taste. Then put the molds in the freezer for about 30 minutes.
\nC<\/span>hange the set up to an intense central cooking and moisten a maple wood plank. Place the biscuits in the middle\u00a0of the plate and in the center of each lay\u00a0a small bowl of ricotta taken from the silicone molds. Sprinkle them gently with the cocoa powder, helping with a strainer.
\nP<\/span>lace the plank in direct cooking with the lid closed and ventilation completely open and leave to smoke for about 15 minutes or until the ricotta have changed the color to a delicate bronze.
\nL<\/span>et\u00a0the tartellettes cool and then serve with grated bitter cocoa and orange peel.<\/div>\n<\/div>\n

\"TartellettteDettaglio1\"<\/a><\/p>\n

<\/div>\n

RIEGELE NOCTUS\u00a0100

<\/div><\/strong><\/span><\/p>\n

\n
\"Noctus<\/a><\/div>\n
It is a unique Imperial Stout<\/em>, produced through a triple mash of a skilful blend of malt chocolate and toasted barley. Structured and full-bodied beer of 10 degrees but with a good drinkability, impenetrable black color, compact and persistent cappuccino foam, the taste is powerful, intensely malty and toasted with ample notes of bitter chocolate, tobacco and coffee. Recommended serving temperature of 18\u00b0 C.<\/div>\n<\/div>\n

<\/div>\n

<\/div>\n

<\/h5>\n

The first episode made us start with the second of the two appetizers, an exotic Tataki Salmon in a Poppy seeds\u00a0crust, with Italian capers ponzu sauce combined with the fresh and fruity Simco,<\/em>\u00a0the second some Glazed Duck Legs with Maple, Oregano and Bitter Orange paired with a tropical Augustus,<\/em>\u00a0the third an autumnal Pepper Jowl Stew with Sage, Lard and Chestnuts, paired with a toasty and full bodied Ator,<\/em>\u00a0the forth some Apple and Mint Baklava Rolls with Acacia Honey, Lemon Zests and Pistacho paired with a sweet and wide Dulcis, <\/em>the fifth a Rice and Pumpkin with Stilton Cheese and Toasted Hazelnut paired with an aromatic Auris,<\/em>\u00a0the Sixth an incredible Porcini Mushroom and Coffee Picanha Pastrami with Walnut Chimichurri paired with a toasted Robustus <\/i>and the seventh a Smoked Lobster Ham with Sea Urchin’s Sour Cream and Toasted Pine Nuts paired with a gently bitter Amaris<\/i>. But one\u00a0course\u00a0is still missing\u00a0to complete the menu paired\u00a0with Riegele<\/em> beers. Are you anxious to know what it is?<\/p>\n","protected":false},"excerpt":{"rendered":"

8 Courses\u00a0for 8 Riegele Beers I have always believed that if to some extent you are creating something, this does not have to come…<\/p>\n","protected":false},"author":2,"featured_media":7368,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_price":"","_stock":"","_tribe_ticket_header":"","_tribe_default_ticket_provider":"","_ticket_start_date":"","_ticket_end_date":"","_tribe_ticket_show_description":"","_tribe_ticket_show_not_going":false,"_tribe_ticket_use_global_stock":"","_tribe_ticket_global_stock_level":"","_global_stock_mode":"","_global_stock_cap":"","_tribe_rsvp_for_event":"","_tribe_ticket_going_count":"","_tribe_ticket_not_going_count":"","_tribe_tickets_list":"[]","_tribe_ticket_has_attendee_info_fields":false,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[44],"tags":[836,818,938],"class_list":["post-7546","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","tag-barbecue-creativo-en","tag-barbecue-ma-con-classe","tag-ultimate-smoke","post-item"],"yoast_head":"\nThe Barktenders - 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