Executive Chef Massimo Bottura of Osteria La Francescana, Modena
One of the leaders in molecular gastronomy, Massimo Bottura is re-defining regional dishes of
Emilia-Romagna and local dishes of Modena. De-construction of a dish by separating its individual ingredients or components, then presenting them in an unusual style, is typical of many chefs who espouse this approach.
Massimo goes back to the very word and concept of the ingredients, then experiments with ways to
think about them, ways to prepare them, ways to cook them, ways to present them. Always creating something new in his kitchen, he provokes, he stimulates, he makes you laugh as you enjoy every luscious bite.
In his words, “La cucina e action painting.”
Parmigiano Crème Brulée, Parmigiano Custard with Burnt Sugar Coating
- Custard:
-
2
cups heavy cream
-
2
cups whole milk
-
7
ounces Parmigiano-Reggiano, grated
-
6
whole cloves
-
1
stick raw licorice
-
1
vanilla bean
-
5
large egg yolks
-
7
tablespoons granulated sugar
-
pinch of sea salt
2. Beat the egg yolks with the sugar and pinch of salt. Slowly pour the cream into the egg mixture whisking constantly until thoroughly combined. Pour into a medium-sized saucepan and cook over medium heat just until dense enough to coat the back of a spoon.
3. Preheat the oven to 248º F. Pour the custard into molds, transfer to a water bath and bake for approximately 40 minutes or until set. Remove from the oven and cool. When set, cut the custard into cubes.
- Crème Brulée Coating:
-
1
large egg, beaten
-
1/2
cup fine dry breadcrumbs
-
extra-virgin olive oil for frying
-
1/4
cup dark brown sugar
-
1 1/2
tablespoons traditional balsamic vinegar of Modena
cubes, drain. Mix the brown sugar with the balsamic vinegar and coat one side of each cube. Place under a broiler until the sugar is just caramelized, then serve.
