Traditional offal rolls turned gourmet by Chef Solaika Marrocco: let's learn to cook them glazed with beer.
BEER GLAZED TURCINIEDDHI, ORANGE-ONION MARMALADE, SEA FENNEL TEMPURA, HOP INFUSION
For the turcinieddhi
- Lamb offal (liver, lung, heart)
- Lamb netting
- Parsley to taste
- Salt and pepper to taste
- 1 tablespoon of liquid barley malt
- 150 ml of Birra Moretti La Rossa
Method
Wash the netting several times under running water and soak it in a bowl with half a lemon.
Cut the liver, lung, and heart into regular pieces, season with salt and pepper. Portion the lung and heart equally, and the liver in slightly smaller quantities. Add a parsley leaf and roll in the netting to form a roll. Marinate the turcinieddhi in La Rossa beer for at least an hour in a gastronorm. After marinating, cook directly in a preheated oven at 200°C until lightly toasted. Transfer everything to a pan, add the malt, and glaze the turcinieddhi.
For the sea fennel tempura (critimi)
- 3/4 sea fennel (critimi)
- 50g rice flour
- Mineral water to taste
- 1 ice cube
- 500g sunflower oil
Method
Prepare the batter with flour and ice, adding water until the right density is reached.
Heat the oil to 180°C, dip the critimi lightly in the batter, fry until golden brown, and salt.
For the orange-onion marmalade
- 1 Margherita di Savoia white onion
- 1 orange
- 30g sugar
Method
Chop the onion, grate the orange zest, and then squeeze the juice. In a pan, put the onion, sugar, orange juice, and half of the grated zest. Cook gently for 30 minutes, stirring occasionally. At the end of cooking, add the remaining grated zest.
For the hop infusion
- Dried hop cones
- 100ml mineral water
- 1g xanthan gum
Method
Heat the water to 80°C, add the hops, cover with plastic wrap, and let it cool. Strain and set aside the rehydrated cones, add the xanthan gum, and blend with a hand blender. Transfer to a squeeze bottle and refrigerate.
For the caramelized hop
- Rehydrated hop cones
- A knob of butter
- Granulated sugar to taste
Method
Take the cones used to make the infusion, dry them, and put them in a pan with butter and sugar until caramelized.
Plating
Place the turcinieddhi side by side, alternating with sea fennel tempura. Form a small quenelle with the onion marmalade and place it in front of the turcinieddhi diagonally with fresh thyme leaves. Finish the dish with drops of hop infusion and caramelized hop.
