Massimo Bottura Recipe for Veal Cheeks and Magnum of Foie Gras

Here are the recipes for some of the delights we sampled at the Birra Moretti event the other day created by the 2 Michelin star chef, Massimo Bottura

VEAL CHEEKS in lager, balsamic vinegar and chlorophyll

The cheeks

4 veal cheeks

100 g of celery carrot and onion

2 litres of Birra Moretti La Rossa, reduced by 50%

20 ml of stock

Traditional Villa Manodori extra-aged balsamic vinegar

Pure extra virgin olive oil

Vacuum-cook the cheeks at 68° C for 30 hours with the beer, celery, carrot and onion reduction

The puree

200 g of fingerling potatoes

50 g white cow butter

100 of white cow’s whole milk

Extra virgin oil and Villa Manodori olive oil

veal cheeks

Cook the fingerling potatoes, peel them and mash them. Place them in a copper saucepan with some Modena white butter (better if fresh) and white whole milk.

Assemble using the Bamix, drizzling on the extra virgin olive oil.

Add salt to taste.

The beer-based balsamic reduction

Strain the cooking liquid from the cheeks and reduce slowly until creamy in consistency with a very intense aroma, adding the traditional Modena balsamic vinegar and salt to taste.

The intense CHLOROPHYLL crème

100 g of parsley

30 g of basil

20 g of watercress

Heat the water to 75 degrees and allow the herbs to infuse for sixty seconds.

Strain and cool quickly in water and ice. Dry carefully with cotton towel and put in refrigerator for two hours. Whisk with 100 cc of mineral water and strain overnight at refrigerator temperature.


Magnum of Foie Gras

400 g of duck foie gras

2 l of milk

30 ml of Birra Moretti Lager

1 cinnamon stick

10 g of cloves

30 g of Noto almonds, bitter and sweet

30 d of Piedmont hazelnuts

50 g of sugar

2 cl of water

1\2 a vanilla pod

The peel of half an orange

Traditional extra-aged balsamic vinegar

Fleur de sel

(sorry for the poor quality of the pics, my flash was not working properly.)

Soak the liver in the milk, at 30 degrees temperature, for a couple of hours. Remove and dry.

Clean the liver, delicately separating the lobes and remove the connective tissue from the larger veins without ruining the meat. In the meantime, reduce the beer on the heat by 50%, before cooling it in the blast chiller.

Allow the cleaned liver to marinate in the beer reduction and the spices for 6 hours.

Remove from the marinade and all excess moisture to drip away. Mould it into a terrine, then insert it into a vacuum bag and cook in the Roner for around 35 minutes at 55°.

Remove from the Roner and cool in the blast chiller to 2 degrees, before allowing to rest for at least two days in the refrigerator. Boil the water with the sugar, vanilla and orange peel. Immerse the almonds and hazelnuts into the syrup, drain them, place them on a silicon mat and dust with fleur de sel. Place them in an oven until thoroughly crystallised (200° for a few minutes).

Use a hot knife blade, prepare by cutting the terrine into two parallelepipeds around 8 cm long, 4 wide and 1.5 high. Under pressure, cover the six surfaces of the liver with the sweet/salted almonds after inserting the vinegar inside the terrine, using a cinnamon stick. Finally, insert the stick of ice-cream into the opposite side.

Recipe by Massimo Bottura ©

Birra Moretti bring 2 star chef Massimo Bottura to London

I was invited to this lunch which was in conjunction with Identità London, the two day Italian food festival on 7th & 8th June, sponsored by Birra Morretti. It was an exclusive beer and food tasting lunchtime event with world renowned Two-Star Michelin Chef, Massimo Bottura.

It was fascinating to watch how Massimo introduced the dishes he was preparing for our lunch and also how he sources his produce. See below for the video on how he works with his producer for suckling pigs. As his roots are from the Emilio Romagno region, his cuisine is not a slave to the region which is famous for the Parmigiano Reggiano, Grana Padano, Prosciutto di Parm.

He has taken the traditional Italian cooking and its famous food products and reinterpreting it with a new modern twist, not unlike Heston, leading to him being branded as one of the chefs pushing the boundaries of Italian cuisine. He has 2 stars and was voted 13th out of the top 50 best restaurants in the world.

Am now planning a trip to Italy next month to eat at his restaurant :

His restaurant is :
Osteria Francescana
Via Stella, 22 / Modena – Italy
Tel.(+39) 059.210118

Here are some not very good pictures and videos of the event. Some of the recipes are here .

httpv://www.youtube.com/watch?v=qABzC6-uer4&feature=youtu.be&a

Pannini de Mortadella

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Not your usual mortadella, but made with the flavours of mortadella without the fat. The result is a highly flavoured mortadella mouse.

In this video, he starts talking his take on mortadella.

httpv://www.youtube.com/watch?v=WNXwNCeTB2c

Leek, Spring Onions, Black Truffles

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This dish was unbelievable, if only there was more of it.

Ingredients for the dish all had DOP status from the sweet salt from Cervia (Saline de Cervia), Spring onions from Romagna to Black Truffles from Bologna.

Ravioli with 3 lentils – must be a posh Italian name but I didn’t catchit

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Massimo said he learnt to make dim sum in Hong Kong from a top chef there and brought back some techniques to apply to his ravioli. In this, he used cotechino which was steamed in the Moretti Beer and 3 different types of lentils with different textures, Casteluccio, Colfiorito, Decorticato (skinless) which were also steamed in beer. This is normally served for new years eve as the lentils signify money. MB said that this was a way to eat cotechino in June.

Adding truffles to the leek dish

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Veal cheek in beer and balsamic

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The veal cheek was slow cooked at 63C for 3 hours and then the sauce was reduced.

It was finished with chlorophyll, wild apple mustard ( delish) and creamy potato.

For dessert – the Foie Gras Lolly

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This is made with a foie gras, injected with 35 year old balsamic in the middle and rolled in crunchy almond and hazelnuts. On the plate are dots of 20 year old balsamic. The combination of the foie gras and balsamic was a delight but oh so rich.

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An inside view of the balsamic centre.

The recipes for the Magnum of Foie Gras is here .

Philip Kauffman sampling the chocolate spiked ravioli

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When Massimo saw who had turned up for lunch he was inspired to create a second ravioli by adding some chocolate to the dish that he was preparing. One chocolate button from Original Beans was added and he said it added ” a clean finish ” to the dish, actually it added another layer of flavour to the taste of the ravioli which was quite interesting and not unpleasant.

Philip’s Original Beans Wild Chocolate made with Bolivian wild beans.

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Currently only available in La Fromagerie London. I will be interviewing Phillip for the blog soon so watch this space.