This is the way I am, at least for blog-related things (and not only for those): I burst in a flash, I enrol in a contest by instinct, moved by some sacred fire and usually having already 500 different ideas in my head. Then, a day or two go by and all those ideas seem useless or stupid (or both), so a period of reflection, begins, the “maturity”. I think, I reflect, and then suddenly it comes the IDEA, the brilliant one (I’m not so humble, in those moments), and that’s when I start working.
The problem is that sometimes, between the reflection and the born of the idea that will be carry out, it could be a matter of (a rather long) time .. That’s why I signed up months ago to a contest by the Fiandino Farms and that only now I publish my first recipe. But, in my defence, is a recipe that I loved at the first thought and now I love it even more, because its taste and its look completely conquered me.
So I propose you a finger-food that tastes like autumn, perfect for an aperitif or as a starter for an important dinner: little savoury panna cotta flavoured with Ottavio Pichin (a cheese flavoured with dark beer) served on mini savoury cookies (made with salted butter) and topped with a beer jelly (I chose a stout beer).
|Savoury panna cotta with beer jelly on a savoury shortpastry base||
- FOR THE SAVOURY SHORT PASTRY
- 75 g salted butter
- 25 g grated Parmigiano Reggiano
- 1 egg yolk
- 100 g all-purpose flour
- FOR SAVOURY PANNA COTTA (about 30)
- 200 ml whipping cream
- 100 g Ottavio pichin, diced
- 5 g fish-glue
- FOR THE BEER JELLY (4 little jars)
- 660 ml stout beer
- 200 g sugar
- Prepare the savoury short pastry for your cookies: mix the butter with grated cheese (until the butter absorbs it), then add the egg yolk and mix. Then add the flour and knead briefly, until you a ball of pastry: let it rest (wrapped in plastic) in the refrigerator for at least an hour.
- Meanwhile, prepare the panna cotta. Soak in cold water the fish-glue for 10 minutes; in the meantime, bring the whipping cream to a boil and then add the diced Ottavio Pichin (I eliminate the crust -which is edible) and stir it until the cheese melts perfectly (if you like a smoother mixture, blend it). Squeeze the fish-glue, add it to the cream/cheese mixture and pour it into silicone molds for chocolates (to have mini panna cotta). Let the mixture cool down, then refrigerate it for at least 2 or 3 hours.
- Prepare the beer jelly (I made a “large” amount of it, because I want to give it as a Christmas present, but for these appetizers a couple of tablespoons are more than enough). Pour the beer into a pot; in a bowl mix the pectin with the sugar and then add the mixture to the beer. Bring to a boil (stirring frequently and, if necessary, suddenly removing the pan from the heat, since beer tends to overflow) and let it boil for 2 to 3 minutes (but even less, if you want a softer jelly. Mine is very similar to a jam). Pour it in jars (previously washed and sterilized) -taking aside 2 or 3 tablespoons-, leave the jars upside down for a few minutes and then store them a cool dry place.
- Take the short pastry out of the fridge, roll it out to about 5mm thick and then cut it into small cookies (I used a liqueur glass). Bake in a 356° F (180° C) preheated oven for 3 to 4 minutes, or until golden brown. Let it cool down on a wire rack.
- When all the components are cold, you can compone the appetizers (just before serving): put a little panna cotta on each cookie and top it with the tip of a teaspoon of beer jelly.
- Place them on a serving plate or on little finger food plates and serve with a good dark/stout beer.
With this recipe I take part in the Fiandino contest