FOR THE PURPLE POTATO MAYONNAISE Boil the potatoes, peel and blend them while still hot in a powerful mixer, adding a pinch of salt, the eggs and the oil, always with the blender running. Also add the red wine and lemonjuice, and continue blending until you get a stable emulsion.
FOR THE SAUCE Chop celery, carrot and onion and brown them in a saucepan with the venison bones. Deglaze with 1/2 glass of red wine and fill with cold water. Cook over low heat for 2 hours, then filter everything. You do reduce the fund obtained by about half, over high heat. Then add a bunch of herbs and let the herbs flavor the bottom for a few minutes, then remove them. Thicken the bottom with a pinch of corn starch dissolved in a little water, finally add salt and 30 g of dark chocolate cut into small pieces, obtaining a sauce.
FOR THE LUMBATINES Brush the lombatine (ribs) with butter and salt them. Close them in individual “candy” packets in baking paper with a piece of garlic and aromatic herbs. Then place the candies in vacuum sealed bags and cook them in the Roner at 48 ° C for 2 hours. Finally, free the loin from the wrappers and brown them in a hot pan with a drizzle of oil. Alternatively, cook the ribs directly in a pan, with a knob of clarified butter, salt, a piece of garlic and aromatic herbs: it will take 2-3 minutes per side. Serve them with the sauce and potato mayonnaise, completing as desired with seasonal vegetables: we chose a Roman broccoli, just seared and seasoned with oil and salt.
From the family barrels, the production of Traditional Villa Manodori Balsamic Vinegar is not only tasted in the restaurant. You can also buy it online (and here is the recipe for making mayonnaise)
1995 is the year in which Osteria Francescana opened, but also the year in which Massimo Bottura started to bottle his family's Balsamic Vinegar with the name of Villa Manodori. No coincidence, Balsamic Vinegar in these lands traditionally marks a new beginning. For hundreds of years a new battery of balsamic vinegar has been built at the birth of an heir. It is a tradition that is still very much alive, so much so that at the birth of Lara and Massimo's daughter, Alexa, Bottura's grandmother gave the girl and the traditional balsamic vinegar batteries that today give life to the production of Villa Manodori.
Balsamic Vinegar has been produced in a limited geographical area of Italy between Modena and Reggio Emilia since 1046, and is still produced by hand, passing on the tradition in the family, from generation to generation. Just like at home Bottura.
From Cappuccino dated 1989 and served at Trattoria del Campazzo, years beforeOsteria Francescana, where a potato and onion soup with a drop of Balsamic Vinegar of Modena took the form of an Italian classic, with foie gras croccantino with the heart of Traditional Balsamic Vinegar of Modena, still on the menu today, balsamic vinegar has always been one of its fetish ingredient together with Parmigiano Reggiano. Awarded the Master Taster diploma during the Palio di San Giovanni which decrees the best traditional balsamic vinegar in Spilamberto every year (making families compete with thousands of samples), in 2005 Bottura signed an entire recipe book and served it even to Barack Obama.
The nameVilla Manodori refers to the 16th century estate located in the Modena countryside. The Este estate was often home to large parties and great recreational competitions where their renowned balsamic vinegar was served as a digestive at the end of each meal. Villa Manodori Balsamic Vinegar has not only been produced for decades but has also been recognized internationally, winning the SOFI award. The processing begins with the must (juice) of locally grown Trebbiano grapes which is then aged in wooden barrels – oak, chestnut and juniper – to produce a rich, dark balsamic vinegar with an intense aroma and syrupy consistency.
Tradition, Bottura has always repeated, must know how to look at it from 10 km away – that is, with a pinch of detachment but also with a more open vision. In addition to the classic Traditional Balsamic Vinegar of Modena D.O.P Extra old aged for more than 20 years, Villa Manodori offers other products, including a Dark Cherry aged version in dark cherry wood that recalls the notes of Vignola cherries. There is the version with Barolo, the Bio, the artisan one – which is used in the recipe of Balsamic Mayonnaise – a selection of cold-pressed extra virgin olive oil, from Taggiasca olives, organic or the selection of Essential Oils with chilli, ginger, lemon. Rosemary, garlic and black pepper. Vinegar and other condiments such as extra virgin olive oil are those that are used every day at the Osteria Francescana, the Franceschetta58 bistro and in the Gucci Osteria restaurants, but they can also be purchased online on Vignaz.com (for Europe) worldwide at Eataly and a few other selected distributors.
Combine the yolks, oils and lemonjuice in a tall cup and proceed slowly with an immersion blender. Add Villa Manodori Balsamic Vinegar. The mayonnaise should have a creamy and shiny consistency.
Massimo Bottura's Emilia Burger with balsamic mayonnaise.
To prepare the hearts of lettuce and red onions with mustard mayonnaise and pistachios, briefly toasted the pistachios in a pan over medium heat, stirring them often. Gather in the glass of the immersion blender the eggs, 30 g of vinegar (about 3 tablespoons), 1 spoonful of mustard, a pinch of salt and blend by adding 250 g of oil. Divide half onions lengthwise, grease them with oil and roast them on the hot grill for a couple of minutes per side. Cut the lettuce hearts in wedges, arrange them on the plates, add the grilled spring onions, season with the mustard mayonnaise and finish with the pistachios.
The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.
Read more about data collection for ads personalisation our in our Cookies Policy page
