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7/23/2019 Massimo Bottura Recipes 01
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NORMANDY
Massimo Bottura’s recipes
FOUR International
Summer 2015
MASSIMO BOTTURA’S RECIPES
7/23/2019 Massimo Bottura Recipes 01
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INGREDIENTS
NORMANDY
METHOD
SERVES 4
LAMB TARTARE
Combine the salt and sugar. Cure the lamb in the mixture for 10 minutes. Quicklyrinse it under cold water and pat it dry. Mince the meat with a knife, cutting it but
not mashing it. Set it aside.
OYSTER EMULSION
Blend the oysters and their liquid and add the oil slowly, as if making a mayonnaise,
until it is emulsified. Refrigerate.
CIDER SORBET
Mix the apple juice with the vinegar, freeze in a Pacojet container and process just
before serving.
MINT WATER
Pass the mint leaves through a juicer and reserve the juice.
TO SERVE
Take a cleaned oyster shell and place a spoonful of lamb tartare inside. Add some
oyster emulsion, a few drops of vinegar, some small sprigs of samphire, 2 drops of
mint water and some cider ice to every oyster. Cover with shell. Serve cold.
LAMB TARTARE
•2g sea salt
• 2g sugar
• 60g salt-marsh lamb meat, from the rear leg
OYSTER EMULSION
• 5 oysters (3 fines de claire, 2 Belon)
• 50g organic sunflower oil
CIDER SORBET
• 100g freshly pressed green apple juice
• 15g tomato vinegar
MINT WATER
•20g mint leaves
TO SERVE
• Cleaned oyster shells
• Organic apple vinegar
• 10g samphire
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RAZOR CLAM ANDFRIENDS
Massimo Bottura’s recipes
FOUR International
Summer 2015
MASSIMO BOTTURA’S RECIPES
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INGREDIENTS
RAZOR CLAM AND FRIENDS
METHOD
SERVES 4
RAZOR CLAM SHELLS
Preheat the oven to 180C. Mix the flours with salt and sugar. Add the egg whiteand butter and knead carefully. Place the dough on a wooden board and roll out
to form a 2-mm thick disc. Bake in the over for 30 seconds, just to make the dough
malleable. Cut the dough into 15 x 5.5cm rectangles. Wrap the rectangles around a
2-cm diameter, 15-cm long heatproof cyclindrical mould. Bake for 5 minutes, then
remove the cyclinder and set the crispy shells aside.
RAZOR CLAMS
Reduce the wine in a pan over low heat to 50g. The leave to coll at room
temperature. Put the wine, razor clams, garlic and parsley in a sous-vide bag. Cook
it in a water bath at 70C for 8 minutes. Open the bag, strain and reserve the juice
and clean the razor clams.
SHELLFISHClean the scallops, reserving only the white meaty part. Put them in a sous-vide bag
with the salt, sugar, pepper and lemon zest and cook in a water bath at 60C for 10
minutes. Pass the scallops through a sieve. Whisk, adding a drizzle of extra-virgin
olive oil, some salt and 2 drops of black pepper oil. Put the mixture in a piping
(pastry) bag. Clean the baby squid, seperate the head from th etentacles and steam
them for 1 minute. Dress them with extra-virgin olive oil, salt and 2 drops of olive
oil.
PARSLEY SAUCE
Blanch the parsley in boiling water for 20 seconds. Cool it immediately in a bowl of
iced water. Pat it dry and emulsify it with the olive oil and salt using a hand-held
blender.
GARLIC CREAM
Peel the garlic and blanch it 3 times in boiling water for 1 minute each time. Use a
held-held blender to process the garlic, milk and salt to a cream. Pass it through
a sieve. Place the garlic purée in a small saucepan over low heat. Bring it to a boil,
add the agar agar and stir until it has completely dissolved. Pour the warm liquid
into a tall cylindrical container and let it cool to room temperature. Once solidified,
process it with a hand-held blender until it becomes a soft gel.
MUSSEL SAUCE
Clean the sand and mud off the mussels, but don’t open the shell. Seal them in a
sous-vide bag and boil for 1 minute. Remove the shells and blend the mussels with
the juice.
TO SERVE
Serve the razor clam juice warm in a clear glass cup. Re-create the razor clam
with the shellfish, mussel sauce, parsley sauce and garlic cream as if they were
condiments for a sandwich. Add the seaweed and place the shell on top. Cutlery is
not necessary for this dish.
RAZOR CLAM SHELLS
•100g glutinous rice flour
• 7g Italian seaweed flour
• 2g sea salt
• 5g sugar
• 100g egg white
• 100g butter
RAZOR CLAMS
• 200g Valentini Trebbiano white wine
• 300g razor clams in their shells
• 3g garlic cloves, skins on, lightly crushed
• 20g parsley
SHELLFISH• 4 medium wild scallops
• 10g sea salt
• 5g sugar
• 1g black pepper
• 2g lemon zest
• 100g Villa Manodori extra-virgin olive oil
• 2 drops Villa Manodori Essenziale black pepper oil
• 200g baby squid
• 2 drops Villa Manodori Essenziale lemon oil
PARSLEY SAUCE
• 500g parsley leaves
•100g Villa Manodori extra-virgin olive oil
• Salt
GARLIC CREAM
• 30g garlic cloves
• 150g milk
• 0.9g agar agar
• Sea salt
MUSSEL SAUCE
• 100g mussels
TO SERVE
•10g fresh red, green and yellow seaweed, unsalted
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CAMOUFLAGE
Massimo Bottura’s recipes
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Summer 2015
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INGREDIENTS
CAMOUFLAGE
METHOD
SERVES 4
CIVET SAUCE
Combine all the ingredients and place in the fridge to marinate for 24 hours. Placein a copper pan and cook over low heat until reduced by a quarter. Strain to remove
the solids and slowly reduce by half.
CREAMED FOIE GRAS
Immerse the foie gras in the milk for 3 hours. Pour out the milk, vacuum-seal the
foie gras with the remaining ingredients and leave to marinate for 36 hours. Cook
the foie gras in the bag in a water bath at 60C for 20 minutes. Process and pass
through a sieve.
HARE CRÈME ROYALE
Melt the chocolate and add the crema. Mix the civet sauce and foie gras together.
Add the chocolate mixture. Season with salt and pepper.
CHOCOLATE-COFFEE BISCUIT CRUMBS
Mix all the ingredients together by hand to create a homogenous mixture. Let it
sit in the fridge for 12 hours. Spread it out in a flat layer on a silicone baking mat
in a thin sheet and bake in the over at 160C for 8 minutes. Once cold, break it into
crumbs.
VEGETABLE ASH
Put the vegetables and herbs on an oven tray and bake at 220C until they have
blackened (approximately 40 minutes). Blend the burned herbs in a thermal mixer
at maximum speed. Pass the powder through a fine sieve and store in an airtight
container.
TO SERVESpread a thick layer of hare crème royale on a square plate and keep it cool in
the fridge. Remove it just before serving. Caramelize the muscovado sugar in five
patches directly on top of the crème royale with a blowtorch. Make a camouflage
pattern with the coloured vegetable and herb powders and the chocolate-coffee
biscuit crumbs. Serve with a teaspoon and a cup of fruity filter coffee.
CIVET SAUCE
•100g hare bones
• 50g hare blood
• 300g red wine, such as Amarone
• 1 star anise pod
• ¼ cinnamon stick
• 10 black peppercorns
• 5 juniper berries
• 1 bay leaf
• Orange zest
• 5g cocoa powder
• 1 vanilla pod
CREAMED FOIE GRAS
•50g cleaned foie gras
• 100g whole milk
• 0.7g sea salt
• 0.5g sugar
• 0.2g white pepper
HARE CRÈME ROYALE
• 6g Criollo chocolate, 70% cocoa
• Crema (foam) from 2 Tierra Lavazza espressos
• 35g reserved civet sauce
• 35g reserved creamed foie gras
• Sea salt and black pepper
CHOCOLATE-COFFEE BISCUIT CRUMBS• 5g butter
• 5g sugar
• 1g coffee powder
• 5g cocoa powder
• 5g flour
• 0.2g sea salt
VEGETABLE ASH
• 100g carrot peelings
• 100g celery
• 100g parsley
• 50 thyme
•50g sage
• 50g rosemary
• 50g basil
TO SERVE
• Brown muscavado sugar
• Powdered dried aromatic herbs (mint, oregano,
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CAMOUFLAGE
fennel, lemon balm)
• Powdered dried Jerusalem artichoke
• Powdered dried celeriac (celery root)
•Black truffles, cut into very small brunoise
• Powdered white Langhe truffles vegetable ash
• Ground spices (cinnamon, star anise, black pepper,
juniper, clove)
• Powdered dried porcini mushrooms
• Vanilla salt
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MILLEFOGLIE DIFOGLIE
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Summer 2015
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INGREDIENTS
MILLEFOGLIE DI FOGLIE
METHOD
SERVES 4
HAZELNUT CREAM
Preheat the fan (convection) oven to 170C. Put the hazelnuts in a baking pan and toastfor 7 minutes. Remove from the oven and peel. Place the hazelnuts in a thermal mixer
with the sugar and process at mazimum speed until the residual oil and liquid in the
hazelnuts has emulsified with the sugar.
In a pan, melt the chocolate with the butter and cocoa mass. Once melted, add the
hazelnut paste. Meanwhile, bring the cream to a boil in a small pan with salt and add
it to the hazelnut mixture, stirring constantly, to achieve the texture of cream.
CHESTNUT CREAM
Preheat the steam over to 100C and bake the chestnuts for about 90 minutes. Put
the chestnuts in a bowl with 45g of water, the sugar and salt, and blend them with a
hand-held blender to obtain a smooth mixture.
CAMPANINE APPLE AND WINE BRÛLÉEWash the apples thoroughly, then peel them and remove the seeds. Put all the ingredients
in a saucepan and add the apples, bring to a boil and cook until the wine has reduced
by one third. Strain carefully and reserve the apples and the liquid. Let them rest and
cool, then put the apples and the liquid in a thermal mixer and blend at full speed until
you have a homogenous mixture. Strain and set aside.
PUMPKIN CREAM
Cut the pumpkin into pieces. Remove the seeds and stringy part. Bake it in the oven
at 100C until completely cooked, about 4 hours. Remove the skin from the pulp and
blend with a hand-held blender to obtain a smooth cream.
LEMON GEL
Put all the ingredients in a saucepan and bring them slowly to a boil. Boil for 3 minutes,then set the pan in iced water to cool down. Blend with a hand-held blender until smooth.
MANDARIN SAUCE
Squeeze the mandarins and pour the juice into a saucepan. Grate a little mandarin zest
and add it to the saucepan. Bring it to a boil. Once the liquid has boiled, turn off the
heat. In a small glass, mix the cornflour (cornstarch) with 50g water. Pour the mixture
into the pan and bring it back to boiling point to make a mandarin sauce.
GREEN APPLE REDUCTION
Remove the seeds from the apple but keep the skin on. Put it in a centrifugal juicer,
add the vitamin C and process. Put the juice in the rotary evaporator at 22C until it
has reduced by half.
POWDERED JERUSALEM ARTICHOKE
Cook the Jerusalem artichokes in boiling water until tender. Once cooked, peel them
and leave them to dry out at 60C, then process to a powder.
CRISP LEAVES
Clean and rinse the leaves. Soak the gelatine in cold water. Heat the egg white in a
HAZELNUT CREAM
•25g Langhe hazelnuts, skin on
• 5g brown cane sugar
• 10g dark (bittersweet) chocolate
• 12g butter
• 7g cocoa mass (100% cocoa solids)
• 50g cream
• A pinch of sea salt
CHESTNUT CREAM
• 50g chestnuts
• 5g sugar
• A pinch of sea salt
CAMPANINE APPLE AND WINE BRÛLÉE• 2 Campanine apples
• 300g Lambrusco Grasparossa red wine
• A pinch of cinnamon
• A pinch of anise
• A pinch of cloves
• A pinch of cardamom
• ½ vanilla pod
• A pinch of black pepper
PUMPKIN CREAM
• 150g Mantuan pumpkin
LEMON GEL• 30g lemon juice
• 5g water
• 2g sugar
• 1g (approx.) agar agar
MANDARIN SAUCE
• 3 fresh mandarins
• 2g cornflour (cornstarch)
GREEN APPLE REDUCTION
• 10g green apple
• 1g vitamin C powder
POWDERED JERUSALEM ARTICHOKE
• 100g Jerusalem artichokes
CRISP LEAVES
• 12 Good King Henry leaves
• 12 red basil leaves
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MILLEFOGLIE DI FOGLIE
• 12 sisho leaves
• 12 red beetroot (beet) leaves
• 1g gelatin
•100g egg white
• 30g icing (confectioners’) sugar
TO SERVE
• 10g black truffles
• 30g fresh cep (porcini) mushrooms
• 2g vanilla salt
Massimo Bottura’s recipes
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bain-marie at 35C, then add the gelatin. Plunge the leaves into the mixture, covering
both sides but being careful not to collect too much liquid. Spread them out on a tray
and dust with a little icing (confectioners’) sugar on both sides. Put the leaves on a
silicome baking mat and put in the over at 65C for 1 hour. Turn the leaves over andcook for another hour.
TO SERVE
Place some mandarin reduction on the plate, then build up a millefeuille with the leaves,
gels and remaining ingredients. The gels should be hidden by the leaves.