Tag: Bottura

Mac & Cheese by Massimo Bottura: the Italian-Modena recipe – Italian Cuisine

Kitchen Quarantine: what does a great Chef do at the time of lockdown? Family, cooking and music at the Bottura home. Here is a preview from the new special issue of La Cucina Italiana

Previewed by Kitchen Quarantine of Massimo Bottura, on page 80 of our July issue: the recipe of Bottura's Italian-Modena mac & cheese.

Italian Mac & cheese from Modena

Ingredients for 4-6 people

For the bechamel

500 g milk
80 g Parmigiano Reggiano Dop 30 months
50 g butter
40 g flour
salt – nutmeg

For pasta
300 g leftover mixed pasta (spaghetti, fusilli, macaroni)
150 g diced mortadella
120 g blue goat cheese in chunks
80 g ricotta
80 g smoked caciotta cheese to finish
60 g grated pecorino cheese
40 g Grated Parmigiano Reggiano Dop 30 months
40 g grated pecorino
1 mozzarella (for milk)

Method

For the bechamel
Cook the flour with the butter in a saucepan, then add the warmed milk a little at a time, stirring so as not to form lumps.
Add the grated Parmesan cheese, 1 tablespoon at a time, then a pinch of salt and nutmeg.

For pasta
Boil the leftover pasta and drain it. Pour half of the béchamel over the bottom of a mold (round cake tin ø 24-26 cm). Add the slightly chopped and mixed pasta. Spread the cottage cheese on top, sprinkle with the milk of
a mozzarella (cut the mozzarella in half and squeeze it over the mold). Spread the mortadella and blue cheese nuts in the mold. Sprinkle with grated pecorino and pecorino cheese. Cover everything with the remaining béchamel, sprinkle with plenty of grated Parmesan and bake at 200 ° C for about 25 minutes.
Remove from the oven and finish with the grated smoked caciotta.

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Why Unesco, why Bottura – Italian cuisine – Italian Cuisine

A new adventure awaits all readers of La Cucina Italiana. Discover it together with a very special guest.

Wednesday May 27, 9:41 am. "July, July, July". It is the WhatsApp with which I try to impress Massimo Bottura. We thought it's time for nominate Italian cuisine as Intangible World Heritage Site – not the magazine, just the Italian culinary tradition, and this time entirely whole without parochialism, in what two of our friends on p. 10 call it "its extraordinary biodiversity".

We have chosen to launch the application with a series of numbers guest edited by the greatest chefs in the country. And we decided that the first of July must be signed by him. But that does not react first: I only see the blue tick. Then call to tell me it's madness. And I understand it: we are on the eve of June 2, the Republic Day that Bottura has chosen as a symbolic date to reopen theOsteria Francescana, three Michelin stars, one of the most famous restaurants in the world, and other varied activities, such as Maria Luigia house, are about to restart after the pandemic. But I insist. And on May 28, early morning, he calls me back. "Of course you don't give up, girl." Pause (very long). "Okay, let's do it." So we left for this wonderful adventure, with a different but true to itself newspaper.

This issue is imagined, cooked, photographed and written in record time following Bottura's philosophy, which is then so close to ours. But above all it is the starting whistle of a new venture: to nominate as the World Heritage Site – and it seems incredible that it has not already been done – the most loved culinary culture in the world (the world-renowned artist who signed the cover, JR, it's French, to say). The engine is running. There is one on board. Come with us?

P.S. I thank Faithful Usai because he always raises the bar a little higher, towards the sky of Italy.

The pop-up delivery of Massimo Bottura (also in Milan) – Italian Cuisine

The dishes of Franceschetta58, the younger sister of the Osteria Francescana, arrive at home in Modena. And with pop-up delivery also in Milan

That restaurants have given themselves to delivery and home delivery is no longer news. The boom of clubs, of every order and degree from the trattoria to the tristellato, from the tacos to the agnolotti they have worked to find new ways for their business. But the news is that deliveries no longer only take place locally, for ready meals, or nationally, for kits and products branded by the chefs … Massimo Bottura's Osteria Francescana team invented the pop-up restaurant at home, and after delivering to Modena for weeks, he landed in Milan. The dishes of the tristellato do not arrive, but those of the Franceschetta58: the first experiment carried out on May 1st sold out in a few hours. Then replicate.

Franceschetta58

To simplify it, it could be called Bottura's "bistro". But Franceschetta58 is not only the low cost version of the cuisine of the famous chef from Modena: it is rock'n’roll. Franceschetta58 is a project in itself, where you can breathe the influences of Italian culinary traditions and the numerous souvenirs collected around the world. "He has a rebellious soul, distant roots, being strong, sweet and romantic", as they explain in their Podcasts. The restaurant occupies the spaces of a former workshop, you sit at the counter where a selection of the best Italian artisan meats and cheeses dominate, compotes and jams made at home or by small producers, pickles and fresh bread, or at the tables in the room. The idea is to relive the joy of Sunday lunch every day, when it was truly a special moment. Open six days a week for both lunch and dinner, Franceschetta58 offers an à la carte menu, a seasonal and classic tasting menu, with wine pairings or not and a smart option for lunch.

The delivery

Among the most famous dishes, those that also arrive at home, the legendary Emilia burger by Massimo Bottura, the Taka bun and finally the Sandy cake, mascarpone cream and hot morello cherry. Order on the MyMenu website choosing from classic dishes, a selection of wines and beers, bread and focaccia included. And to have no doubts, there are podcasts: a new way to listen to the hall. From the Massimo Bottura bistrot in Modena an open microphone to give space to the voice of the room. To tell about dishes, wines and some funny episodes of life in a restaurant. The dishes do not arrive ready, but in a kit version to be reassembled at home with ingredients already weighed and portioned ready to be cooked, heated or assembled. The delivery takes place daily in the city of Modena, but there are special incursions also outside the region: in Milan the first date will be May 15th, to be marked on the agenda, but others will follow until September.

As it comes? Here is the result in the gallery

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