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7/23/2019 Massimo Bottura Recipes 01 http://slidepdf.com/reader/full/massimo-bottura-recipes-01 1/10 NORMANDY Massimo Bottura’s recipes FOUR International Summer 2015 MASSIMO BOTTURA’S RECIPES

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NORMANDY 

Massimo Bottura’s recipes

FOUR International

Summer 2015

MASSIMO BOTTURA’S RECIPES

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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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Summer 2015

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RAZOR CLAM ANDFRIENDS

Massimo Bottura’s recipes

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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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FOUR International

Summer 2015

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CAMOUFLAGE

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MASSIMO BOTTURA’S RECIPES

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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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Summer 2015

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MILLEFOGLIE DIFOGLIE

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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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Summer 2015

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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

FOUR International

Summer 2015

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.