Home » Weekend con gusto » Top Chef con Ricetta » Weekend a Modena. MASSIMO BOTTURA, L’INARRESTABILE » Pagina 2
Top Chef con Ricetta

Weekend a Modena. MASSIMO BOTTURA, L’INARRESTABILE

Written by on

Weekend in Modena: ancient and modern city.It is at the center of art, history and royalty and in the heart of the Italian Motor Valley, home to famous car brands such as Lamborghini. Maserati and the glorious Ferrari, doubly celebrated in the Ferrari Museum in Maranello and in the Enzo Ferrari Museum which houses some of the brand’s most significant cars.

Da vedere

Piazza Grande, Il Duomo e la  Ghirlandina. PatrImonio Unesco.Palazzo Ducale, l’antica residenza dei Duchi Estensi di Modena,Mercato Albinelli, un fantastico mercato alimentareCasa Museo Luciano Pavarotti  dedicato a uno dei figli più  famosI della città. La Galleria Estense che ospita opere di Tintoretto, Paolo Veronese, Guido Reni, Correggio, Guercino.

Modena is synonymous with delicious gastronomy and at the top of the top, at number 22 of Via Stella, 22, we find the celebrated and three-starred Osteria Francescana, led by one of the most famous chefs in the world: Massimo Bottura. . 
Massimo Bottura e la sua tristellata Osteria Francescana a Modena
Massimo Bottura e la sua tristellata Osteria Francescana a Modena
Modena is synonymous with delicious gastronomyAt number 22 of Via Stella, 22, we will find the celebrated and three-starred Osteria Francescana, led by one of the most famous chefs in the world: Massimo Bottura.
la sobria eleganza della Osteria Francescana
Massimo published numerous books, including “Aceto balsamico”, “Parmigiano Reggiano” and “Never trust a lean Italian“. He collects a myriad of awards, including the Grand Prix de l’Art from the International Academy of Cuisine in Paris, the White Guide Global Gastronomy Award and the Nobel Prize for Economics, while the United Nations proclaims him “Ambassador against food waste “.
l’ “Ambasciatore Bottura”
Massimo opened new restaurants, including Franceschetta58 in Modena, Torno Subito in Dubai, The Palm in Palm Jumeirah and dives into the world of hospitality with Casa Maria Luigia, an elegant residence in the Emilian countryside. And to think that it all started with the purchase of a restaurant near Nonantola … The unstoppable Bottura has come a long way …
Super Chef Massimo Bottura
Lockdown or not lockdown, Massimo has inaugurated the Cavallino in Maranello since last April, four new refectories in Peru, Mexico, San Francisco and New York. At the end of October, the Gucci Osteria da Massimo Bottura will open in Tokyo, following the homonymous ones in Florence, New York, and the one in Beverly Hills, recently awarded the California Michelin Star and where, at the helm, we find Chef Mattia Agazzi, who, under the direction of Bottura, it offers a menu that marks creativity, elegance, humor and sensuality, constantly evolving between past and future, tradition and innovation.
Mattia Agazzi
Despite non-stop whirlwind of activity around the world, I was able to meet “The Unstoppable Bottura” for a short interview. Hi Massimo, If you have a free weekend where are you going? (smiles) Well, I never have a weekend off … I work seven days a week What if there are some moments of free time? Free time for me is work, simply because it makes me have fun. A place you haven’t seen yet? I still have to imagine it since I’ve seen them all … A city you love? New York, which I consider my second hometown. .
Una prerogativa di Bottura :sia nei piatti di carne, sia nei dolci spiccano i suoi squash”, schizzi variopinti  in stile vagamente Pollock
In your refrigerator at home, what will we always find? Parmesan, balsamic vinegar and… desire to do. But never? Of waste and excess food. You are in another chef’s restaurant, what do you eat? I like getting to know my colleagues’ cuisine and I eat everything. One thing though: it has to be cooked well, I can’t stand it’s poor food.
Almost a game that bows to the Japanese theory according to which “True beauty is imperfection”. “Oops I dropped the lemon tart” an iconic dish, born from an accident in the kitchen, when a tart slipped from the hands of the chef and crashed on the countertop
Your earliest memory in the kitchen? When I used to steal raw tortellini from my grandmother Handmaiden’s table. How would you say today… was she your first “coach”? I cannot forget her wonderful broth with parmesan crusts. A sublime example of a “no waste” cuisine that I wanted to remember in a dish that has become one of my battle horses “The five generations of Parmigiano Reggiano and I dedicated one of my most beloved first courses to her” I passatelli in nonna broth Handmaid “
The five maturations of Parmigiano Reggiano in different textures and temperatures »: through five textures – demi-soufflé, sauce, biscuit, foam, air – Bottura represents all the maturations of Emilian cheese, from 24 to 50 months.
Passatelli are a traditional specialty widespread in Emilia. They were born in the countryside, where the azdora prepared the final shape of the passatello using a particular tool known as the “iron for the passatelli”, which today has disappeared and has been replaced by the potato masher with large holes. simple present in all homes and is made with stale bread that is grated.
Passatelli
Ingrediants For 4 people 1 liter of chicken broth 150 g breadcrumbs 100 g Parmigiano Reggiano 3 eggs 1 lemon nutmegPreparation Bring the chicken stock to the boil. In the meantime, mix the breadcrumbs, Parmesan, a pinch of grated nutmeg and the grated zest of 1 lemon in a bowl. Add the eggs and mix with your hands, until you get a smooth and uniform ball. Put the dough in a potato masher and mash the mixture directly into the boiling broth. Cook the passatelli for 1 minute, until they rise to the surface. They should be served piping hot, with a generous amount of hot broth.
Un patto della tradizione emiliana : I passatelli in brodo
Un piatto della tradizione emiliana : i passatelli in brodo
Post Views: 392