Me gustaría aclarar algo más a cerca de las buenas cervezas, ya que en Europa varían mucho de sabor, color y fuerza. Hay una distinción básica en la gran familia de las cervezas según como se utilizan las levaduras. Las cervezas elaboradas con “levaduras flotantes” (aquellas que flotan en la superficie del mosto en fermentación), reciben el nombre de “ale”; las cervezas que se elaboran con levaduras que fermentan en el fondo de la cuba, reciben el nombre de “lager”. Las ale fermentan más rápido, mientras que las lager fermentan más slowly. For this the ale can be served within days of finishing the fermentation, at an ideal temperature between 12 and 18 ° C, the lager, however, should be stored at 0 ° C for periods ranging from three weeks to three months and owe their name to this process ( llagerager means "store" in German), and is usually served between 7 and 10 ° C temperature.
The ale preceded by many centuries the lager. However, now dominates the market for its lager milder flavor.
Ravioli with sauce
lager Ingredients for 4 servings: 500 g
ravioli stuffed with cheese a glass of beer
lager
50 g of butter a glass of
cream 50 g grated Parmesan or Grana
tablespoon chopped parsley salt and pepper
Put a pot on the fire with salted water, when a boil roll the ravioli. Let them cook for the time indicated on package and drain al dente.
In a pan large enough to pour the beer and fire. When the beer begins to warm up, throw the cooked ravioli, cook to soak it up and let it evaporate beer. Then add the cream, butter, grated cheese, season to taste and mix gently. Before serving, espolvorerar ravioli with chopped parsley.
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