Gianluca Gorini's Recipe: Seared Sausage, Beer Foam, Onions, and Bay Leaf Extract
Ingredients for 4 servings
- 4 sausages (made from Mora Romagnola pork)
- 10 grams of ground cloves
- 1 bottle (33 cl) of light beer
- 1.8 grams of agar-agar
- 300 grams of bay leaves
- 1 red onion
- 100 cl of Pinot Noir vinegar
- 400 cl of water
- 50 grams of 24-month aged Parmesan cheese
- 250 cl of milk
- 250 cl of fresh cream
- 4 slices of thinly cut, toasted natural leavened dark bread
- Extra-virgin olive oil
- Cervia fine salt
Method for the Sausage
Remove the sausage casing, knead the sausage meat, and form it into irregularly shaped meatballs. Set aside.
Method for the Onion
Peel the onion, cut it into petals, and remove the thin outer layer from each petal. Bring water and vinegar to a boil, season with salt, and add the onions; let cool.
Method for the Beer foam
Bring the beer and agar-agar to a boil, pour into a shallow pan, and begin to whisk to form a very airy foam. Continue whisking until the agar-agar starts to set, then quickly pour it into a cold container. Store in the fridge.
Method for the Bay leaf extract
Place the bay leaves in a blender, cover them with water, and blend at maximum speed. Strain through a fine mesh strainer and collect the residue.
Method for the soft Parmesan cream
Bring the milk and cream to a boil, add the Parmesan cheese and a clove, and let cool. Strain and pour the mixture into a whipping siphon; add two gas charges.
Plating
Cook the sausage meatballs in a very hot non-stick pan, ensuring they are half-cooked and half-raw.
On each plate, place 3 meatballs, add two teaspoons of solid beer foam, a few drops of bay leaf extract, three slices of marinated onion, and some pieces of crispy bread.
Finish with a little soft Parmesan cream, a light dusting of ground cloves, a few drops of olive oil, and Cervia sea salt flakes.
