Today we will not talk about regional cuisine or historical dishes or local products but about cocktails, that pleasure that can be enjoyed from sunset onwards while sipping it with friends.
For years, cocktails have been promoted by American films and some have become a lifestyle, but the variety of cocktails today has opened up to the experimentation and creativity of bartenders and aficionados.
And this is also because many there are small producers who experiment adding perfumes and aromas already in the basic liqueurs used in the mix. And to take a little look at this world, today I started with a liqueur that is in fashion between the young group, gin.
Just go on the internet to check how many new gins are available, each with its own characteristics that make it unique and suitable for different combinations. For the Moretta Spicy Cocktail I used the Italian gin Etna, a liqueur that recalls the aromas of red orange, juniper and wild artichoke typical of the Etna volcano area in Sicily. A botanical and artisanal gin.
Starting from gin, I first created a cocktail that I called Moretta Spicy and then a dish that in my opinion goes perfectly with the cocktail. Also because gin is used during meals in many northern countries such as England where it is considered the liqueur par excellence.
The dish is a risotto with turmeric, shallot creamed with mozzarella stracciatella and earthenware fish fillets flavored with the same gin.
A spicy recipe that binds well with the cocktail with references of perfumes.
Recipe of risotto with turmeric, stracciatella and crock fish
Cut the shallot thinly and let it brown gently in a pan with oil. At this point add the rice, toasted a little, which will cook by adding vegetable broth.
Halfway through cooking, add the turmeric and at the end keep the risotto off the heat with the mozzarella stracciatella and white pepper.
Separately, cook the fish fillets: in a pan with very little oil, sear the fish without overcooking it, wetting it with a little gin. Let it evaporate and add salt and pepper. We will add the fish to the plate at the end.
Preparation of the Moretta Spicy cocktail
In a shaker, put a sprig of rosemary, a little gin and a little lime juice.
Crush the rosemary to release the essential oils, add ice and more gin, Campari bitter and Orange Dry. Shake it well for 10 seconds then filter it into a glass.
We finish by adding ice and tonic water and then complete the decorations with a sprig of rosemary and a slice of lime.
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