recipe

MENU WARSTEINER
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WHITE WINE BROTH
STARTER
SCIATT buckwheat pancakes from Valtellina
SECOND COURSE
RISOTTO WITH WARSTEINER beetroot and Gorgonzola sauce
SECOND COURSE
PARTNERSHIP
TURBOT FILLET with bittersweet escarole and dark WARSTEINER
Appetising partnership between WARSTEINER & CONGUSTO! Inventive combinations of food and WARSTEINER!
These days, it is also possible to taste WARSTEINER as an ideal ingredient in creative cooking preparations or traditional
Italian dishes!
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WHITE WINE BROTH
STARTER
INGREDIENTI per 10 persone
PREPARATION
17 cups water
Clean all vegetables and cut into a mirepoix (onions can be halved and roasted before being added).
4/5 cups onion
Put all ingredients into a saucepan cold, bring to a foaming simmer for about 2/3 h.
2/3 cups carrots
½ cups green celery
1 tomato
1 bay leaf
10 parsley stems
6 2/3 tbsp white wine
4 ¼ cups veal or beef bones
2 ½ cups chicken or fowl carcasses
For a richer broth for consommé or
special soups use ½ chicken instead of
bones.
3 cups meat for broth (veal flank or beef
shoulder)
WARSTEINER – PREMIUM GERMAN BEER
La birreria WARSTEINER è una delle più grandi birrerie private tedesche. Il marchio, fiore all‘occhiello, è WARSTEINER PRE MIUM
VERU M, marchio di birra premium tra i più conosciuti in Germania e a livello internazionale per l‘eccellente qualità. Morbidezza di corpo
e finezza di gusto offrono un‘esperienza unica nel degustarla!
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SCIATT
CONGUSTO
Contemporary cooking culture! The school of cooking and philosophy of taste! In addition to cooking with WARSTEINER beer nights,
cooking classes and impromptu events take place monthly in the Milan and Catania branches. Next opening: Rome!
buckwheat pancakes from Valtellina
STARTER
INGREDIENTS for 10 persons
PREPARATION
1 cups finely ground buckwheat flour
Make a batter out of flour, yeast, milk, WARSTEINER, grapes and grappa,
season with salt, cover with a transparent film and let it rest for an hour.
1 cups white flour
2 cups Valtellina cheese (Bitto or Casera)
Add the cheese cut into cubes to the batter.
1 spoonful of grappa
Put the clarified butter into a frying pan and when the butter is hot, prepare the
pancakes (they can also be fried in oil).
5 oz WARSTEINER Premium Verum
3 1/3 – 6 2/3 tbsp milk
4 tsp brewer’s yeast
3 grapes
1 cups clarified butter
Salt
DECORATION
When the pancakes are golden brown drain them on absorbent paper, place on a
serving dish and serve as a warm appetiser or as a cold antipasto together with mixed
wild leaf salad.
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RISOTTO WITH WARSTEINER
beetroot and Gorgonzola sauce
SECOND COURSE
INGREDIENTS for 10 persons
PREPARATION
3 1/5 cups Carnaroli rice
Mix and pass through a sieve.
1 cooked beetroot
Add cream and put into a siphon with a load.
1 scallion
Mix the beetroot.
8 ½ cups meat broth
Clean and mince the scallion.
1 bottle (11.2oz) WARSTEINER Premium Verum
Brown the scallion with a little butter, add rice and let evaporate.
½ cups butter
1 ¼ cups grated parmesan cheese
Melt gorgonzola cheese with milk at medium heat without boiling.
Moisten with WARSTEINER and let evaporate.
Gradually moisten with boiling broth.
Add the beetroot after 10 minutes cooking time.
For the sauce:
When the cooking is completed cream it with butter
or parmesan cheese.
10 tbsp milk
Arrange on the plate and put the cream in the center.
13 1/3 tbsp fresh cream
1 ¼ cups sweet gorgonzola cheese
Salt and pepper from the mill
WARSTEINER – PREMIUM GERMAN BEER
The Warsteiner brewery is one of Germany’s largest privately owned breweries. The brand’s crowning achievement is
WARSTEINER Premium Verum, a premium beer ranging among the most well known brands in Germany and renowned
world-wide for its excellent quality. The soft bodied and fine tasting beer provides a unique tasting experience!
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TURBOT FILLET
with bittersweet escarole and dark WARSTEINER
SECOND COURSE
INGREDIENTS for 10 persons
PREPARATION
13 ½ cups sole
Clean and slice the green onions and endive.
5 cups endive
2 green onions
Clean and slice scallions, put half of the onions aside and boil the
rest down with beer.
6 2/3 tbsp sugar
Soak raisins in cold water, roast pine nuts.
6 2/3 tbsp white vinegar
Make sweet and sour syrup by caramelising the sugar, add vinegar and boil.
8 tsp sultana raisins
Brown the green onions with oil at high heat.
6 tsp pine nuts
Add syrup, raisins and pine nuts.
1 cup fish fumet
Melt lecithin in lukewarm fumet for 30 minutes
(or mix in hand blender).
1 bottle (11.2 oz)
WARSTEINER Premium Verum
4 ¼ cups granular soy lecithin
4 2/3 tbsp butter
2 scallions
Some thyme twigs
4 tsp extra virgin olive oil
WARSTEINER & CONGUSTO WISH
EVERY SUCCESS AND BON APPÉTIT!
Fillet and skin the sole.
Make a sauce with the boiled down filtered beer, fumet,
lecithin and finally emulsify the butter.
Place the sole fillets on a buttered plate, season with salt and
pepper, add wine, scallion and thyme.
Put into the oven at 365°F for about 7 minutes.
Put the endive on the plate first, add sole and
cover lightly with beer sauce.
Salt and pepper from the mill
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WARSTEINER:
CONGUSTO:
WARSTEINER International KG
Domring 4-10
59581 Warstein, Germany
Tel.: +49 (2902) 88-8888
Fax: +49 (2902) 88-1635
E-Mail: [email protected]
www.warsteiner.com
Congusto Milano
Via Enrico Tazzoli 11
20154 Milano
Tel.:+39 (026) 347 1982
[email protected]
Congusto Catania
Via Alberto Mario 2
95129 Catania
Tel.:+39 (095) 293 3355
[email protected]
Congusto Roma
Prossima Apertura
[email protected]