Beer in the Kitchen: A World to Explore

The use of craft beer in the kitchen opens new frontiers for food lovers. We’re not just talking about marinating meat or adding a sparkling touch to our pies. We are talking about a real culinary revolution, where beer contributes with its personality to shaping unique flavors and aromas.

On the one hand we have Italian craft beers, renowned for their quality and variety, and on the other the Sicilian culinary tradition, ready to welcome this ingredient with enthusiasm. The recipes with craft beer that follow are a testimony to this perfect harmony.

2. Beer and Sausage Risotto

A risotto that captures the essence of Italian conviviality, ideal for four people. The use of amber craft beer gives the risotto a unique taste, while the sausage brings a touch of rusticity that will win you over.

Ingredients for 4 people:

• • Rice for risotto (Carnaroli or Arborio): 320 g
  • Amber craft beer: 350 ml
  • Good quality sausage: 400 g
  • Vegetable broth: 1 liter
  • Small onion: 1
  • Extra virgin olive oil: 3 tablespoons
  • Grated cheese (Parmigiano Reggiano or Grana Padano): 100 g
  • Chopped fresh parsley: to taste
  • Salt and pepper: to taste

Procedure:

In a large pan, fry the chopped onion in extra virgin olive oil until it becomes transparent. Add the crumbled sausage and brown until it browns. Add the rice and toast it for a couple of minutes, stirring often. Pour in the beer and let the alcohol evaporate.

Add a ladle of vegetable broth and continue cooking over medium heat, adding more broth as the rice absorbs the liquid, stirring frequently. After about 18 minutes, when the rice is al dente, remove from the heat. Stir in the grated cheese, season with salt and pepper, and leave to rest for a few minutes. Serve the risotto garnished with chopped parsley and, if desired, a drizzle of raw extra virgin olive oil.

3. Beer Gnocchi with Gorgonzola Cream

A dish that enhances the softness of the gnocchi with the flavor complexity of the gorgonzola and beer cream. Ideal for four diners, this recipe promises a culinary experience full of contrasts and flavours.

Ingredients for 4 people:

• • Potato gnocchi: 1 kg (250 g per person if homemade)
  • Light craft beer: 200 ml
  • Sweet Gorgonzola: 200 g
  • Cooking cream: 150 ml
  • Nutmeg: to taste
  • Salt and pepper: to taste
  • Grated Parmigiano Reggiano to serve: to taste

Procedure:

Bring a large pot of salted water to the boil and cook the gnocchi until they float to the surface. In the meantime, in a pan or saucepan, add the cream, the chopped gorgonzola and the beer. Cook over low heat, stirring often, until the cheese melts completely, forming a smooth cream. Season with salt, pepper and a pinch of nutmeg.

Drain the gnocchi with a slotted spoon and transfer them to the pan with the gorgonzola cream, stirring gently to combine. Serve immediately on hot plates, completing with a generous sprinkling of grated Parmigiano Reggiano and, if desired, a further pinch of freshly ground black pepper.

4. Pappardelle with Beer Rabbit Ragout

Our exploration of recipes with craft beer leads us to discover a dish that blends tradition and creative cuisine. This recipe, ideal for four people, combines the tenderness of the rabbit with the aromatic complexity of the beer, creating an unforgettable experience for the palate.

Ingredients for 4 people:

• • Fresh pappardelle: 400 g
  • Rabbit, cut into pieces: 1 kg
  • Craft beer, preferably an amber variety: 350 ml
  • Tomato paste: 2 tablespoons
  • Carrots, finely chopped: 2
  • Onion, finely chopped: 1
  • Celery, finely chopped: 1 stalk
  • Meat broth: 500 ml
  • Extra virgin olive oil: 4 tablespoons
  • Aromatic herbs (rosemary, sage, thyme): to taste
  • Salt and pepper: to taste

Procedure:

In a large saucepan, heat the extra virgin olive oil and brown the rabbit pieces until golden brown. Add the chopped onion, carrots and celery, sauté until the vegetables are tender. Pour in the craft beer and let it reduce for a few minutes, then add the tomato paste and aromatic herbs.

Cover with the meat broth and leave to cook over low heat, with the lid on, for about 1 hour and 30 minutes or until the rabbit is tender and the sauce has thickened. In the meantime, bring a pan of salted water to the boil and cook the pappardelle. When the pasta is al dente, drain it and add it to the rabbit ragù, mixing well to blend the flavours.

Serve hot, garnished with a sprig of fresh rosemary or a little freshly ground pepper, for a dish that fully celebrates beer in the kitchen.

5. Farfalle with Mussels and Beer

The freshness of the sea meets the audacity of beer in the kitchen in this innovative recipe. The farfalle with mussels and beer represent a surprising dish, ideal for four people, which combines marine flavors with craft beer, creating a perfect combination for lovers of creative cuisine.

Ingredients for 4 people:

• Butterflies: 400 g
• Fresh, clean mussels: 1 kg
• Light craft beer: 300 ml
• Garlic: 2 cloves
• Cherry tomatoes: 200 g
• Chopped fresh parsley: to taste
• Extra virgin oil

6. Roast Pork in Beer

A culinary classic revisited through the use of craft beer. This second course, suitable for four diners, enhances the softness of the roast pork with the rich and malty tones of the beer, resulting in a succulent and irresistible dish, perfect for creative cuisine.

Ingredients for 4 people:

• Roast pork (rump or loin): 1 kg
• Dark craft beer: 500 ml
• Garlic: 2 cloves
• Rosemary: 2 sprigs
• Sage: 4 leaves
• Honey: 2 tablespoons
• Extra virgin olive oil: to taste
• Meat broth: 250 ml (if necessary)
• Salt and pepper: to taste

Procedure:
Start by pre-heating the oven to 180°C. In a baking tray, create a bed with the rosemary, sage and garlic cloves, then place the roast pork on top. Massage the meat with a little oil, salt, and pepper, then pour in the dark craft beer so that it partially covers the meat.

Cover the pan with aluminum foil and bake, leaving to cook for about 1 hour and 30 minutes. Every now and then, check the cooking and, if necessary, add a little broth to prevent the meat from drying out too much. Halfway through cooking, remove the aluminum foil and brush the roast with honey to create a sweet and appetizing crust.

Once cooked, let the roast rest a few minutes before slicing it. Serve it hot, accompanied by its cooking sauce and, if you wish, a side dish of baked potatoes or seasonal vegetables. A true triumph for those who love dishes with beer.

7. Caramelized Beer Chicken

A perfect meeting between beer in the kitchen and unique flavours, this recipe highlights the use of craft beer in creative and delicious dishes, ideal for those who love to experiment.
Ingredients for 4 people:

• Chicken legs: 8 (about 1 kg in total)
• Light craft beer: 350 ml
• Soy sauce: 3 tablespoons
• Honey: 3 tablespoons
• Garlic powder: 1 teaspoon
• Sesame seeds: 1 tablespoon
• Extra virgin olive oil: 2 tablespoons
• Salt and pepper: to taste
• Chopped chives (for garnish): to taste
• Add lemon zest if necessary

Procedure:

In a bowl, mix beer, soy sauce, honey and garlic for the marinade. Marinate the chicken legs for at least an hour in the refrigerator.
Pre-heat the oven to 190°C. Place the chicken on a baking tray, keeping the marinade, and season it with salt, pepper and a drizzle of oil.

Bake in the oven for 25-30 minutes. In the meantime, in a saucepan, reduce the remaining marinade over a low heat until you obtain a thick sauce.
Remove the chicken from the oven, brush it with the reduced sauce, sprinkle the sesame seeds and put it back in the oven, increasing the temperature. Leave to caramelize for 10-15 minutes.
Serve the chicken garnished with chopped chives. Perfect with seasonal side dishes.

8. Cod fillets pan-fried in beer

This recipe introduces an innovative way to enjoy cod, using craft beer to enhance its delicacy. A refined dish full of flavour, perfect for those looking for creative cuisine and who love dishes with beer.

Ingredients for 4 people:

• Cod fillets: 4 (about 150 g each)
• Craft beer, preferably light: 400 ml
• Cherry tomatoes: 200 g
• Garlic: 2 cloves
• Fresh parsley: to taste
• Extra virgin olive oil: to taste
• Salt and pepper: to taste

Procedure:

In a large pan, fry the chopped garlic with a little extra virgin olive oil. Add the cherry tomatoes cut in half and cook them until they start to fall apart. Pour in the craft beer and bring to the boil.

Place the cod fillets in the pan, covering them with the sauce. Season with salt and pepper and cook over medium-low heat for about 10-15 minutes, or until the fish is cooked but still soft. Sprinkle with fresh chopped parsley before serving.

Present this second course with a fresh seasonal salad or with crusty bread to enjoy the delicious beer sauce.

9. Prawns Flambed in Beer

Craft beer becomes the protagonist even in the most sophisticated seafood dishes. These flambéed prawns, thanks to the beer, acquire a unique taste, perfect for an elegant dinner or a special occasion, embodying the true essence of beer in the kitchen.

Ingredients for 4 people:

• Fresh prawns: 16
• Craft beer, preferably light: 200 ml
• Brandy or cognac: 100 ml
• Garlic: 2 cloves
• Fresh red chili pepper: 1
• Extra virgin olive oil: to taste
• Chopped fresh parsley: to taste
• Salt: to taste

Procedure:

Start by cleaning the prawns, removing the head and shell. In a large pan, heat the oil with the chopped garlic and the sliced chilli pepper. Once the garlic is golden, add the prawns and brown them for a couple of minutes on each side.

Pour in the brandy or cognac and proceed with flaming, being careful to maintain a distance to avoid splashes or sudden flames. Once the alcohol has evaporated, pour in the beer and cook over medium heat for about 5-7 minutes, until the liquid has reduced slightly.

Season with salt and complete with chopped fresh parsley. Serve immediately, perhaps accompanying the prawns with slices of toasted bread or a light side dish of vegetables.

10. Lamb Chops with Beer and Mint

Combining tradition and innovation, this recipe offers a succulent and aromatic second course. The lamb chops, marinated in beer with a touch of mint, represent the perfect fusion between the classic nature of the meat and the freshness of craft beer in the context of creative cuisine.

Ingredients for 4 people:

• Lamb chops: 12
• Craft beer, preferably light: 300 ml
• Fresh mint: a bunch
• Garlic: 2 cloves
• Extra virgin olive oil: to taste
• Salt and pepper: to taste
• Lemon juice: the juice of 1 lemon

Procedure:

Prepare a marinade by mixing beer, oil, lemon juice, chopped garlic and chopped fresh mint. Dip the ribs in the marinade and let them rest in the refrigerator for at least 2-3 hours, or even overnight to intensify the flavors.

Once marinated, preheat the grill or pan. Cook the ribs for about 3-4 minutes per side or until desired doneness. Season with salt and pepper during cooking.

Serve the ribs piping hot, accompanying them, if desired, with a simple green salad or roast potatoes. This dish not only delights the palate but also invites you to further explore the boundaries of beer in the kitchen.