M a s s i m o b ot t u r a s r ec i p e s

Normandy

Massimo Botturas recipes

FOUR International
Summer 2015

n o r m a n dy

serves 4

Ingredients

Method

Lamb Tartare
2g sea salt
2g sugar
60g salt-marsh lamb meat, from the rear leg

Lamb Tartare
Combine the salt and sugar. Cure the lamb in the mixture for 10 minutes. Quickly
rinse it under cold water and pat it dry. Mince the meat with a knife, cutting it but
not mashing it. Set it aside.

Oyster emulsion
5 oysters (3 fines de claire, 2 Belon)
50g organic sunflower oil

Oyster emulsion
Blend the oysters and their liquid and add the oil slowly, as if making a mayonnaise,
until it is emulsified. Refrigerate.

cider sorbet
100g freshly pressed green apple juice
15g tomato vinegar

cider sorbet
Mix the apple juice with the vinegar, freeze in a Pacojet container and process just
before serving.

mint water
20g mint leaves

mint water
Pass the mint leaves through a juicer and reserve the juice.

to serve
Cleaned oyster shells
Organic apple vinegar
10g samphire

to serve
Take a cleaned oyster shell and place a spoonful of lamb tartare inside. Add some
oyster emulsion, a few drops of vinegar, some small sprigs of samphire, 2 drops of
mint water and some cider ice to every oyster. Cover with shell. Serve cold.

Massimo Botturas recipes

FOUR International
Summer 2015

M a s s i m o b ot t u r a s r ec i p e s

razor clam and

friends

Massimo Botturas recipes

FOUR International
Summer 2015

r a zo r c l a m a n d f r i e n d s

SERVES 4

Ingredients

Method

Razor clam shells

100g glutinous rice flour
7g Italian seaweed flour
2g sea salt
5g sugar
100g egg white
100g butter

Razor clam shells

Preheat the oven to 180C. Mix the flours with salt and sugar. Add the egg white
and butter and knead carefully. Place the dough on a wooden board and roll out
to form a 2-mm thick disc. Bake in the over for 30 seconds, just to make the dough
malleable. Cut the dough into 15 x 5.5cm rectangles. Wrap the rectangles around a
2-cm diameter, 15-cm long heatproof cyclindrical mould. Bake for 5 minutes, then
remove the cyclinder and set the crispy shells aside.

razor clams
200g Valentini Trebbiano white wine
300g razor clams in their shells
3g garlic cloves, skins on, lightly crushed
20g parsley

razor clams
Reduce the wine in a pan over low heat to 50g. The leave to coll at room
temperature. Put the wine, razor clams, garlic and parsley in a sous-vide bag. Cook
it in a water bath at 70C for 8 minutes. Open the bag, strain and reserve the juice
and clean the razor clams.

shellfish
4 medium wild scallops
10g sea salt
5g sugar
1g black pepper
2g lemon zest
100g Villa Manodori extra-virgin olive oil
2 drops Villa Manodori Essenziale black pepper oil
200g baby squid
2 drops Villa Manodori Essenziale lemon oil

shellfish
Clean the scallops, reserving only the white meaty part. Put them in a sous-vide bag
with the salt, sugar, pepper and lemon zest and cook in a water bath at 60C for 10
minutes. Pass the scallops through a sieve. Whisk, adding a drizzle of extra-virgin
olive oil, some salt and 2 drops of black pepper oil. Put the mixture in a piping
(pastry) bag. Clean the baby squid, seperate the head from th etentacles and steam
them for 1 minute. Dress them with extra-virgin olive oil, salt and 2 drops of olive
oil.

parsley sauce
500g parsley leaves
100g Villa Manodori extra-virgin olive oil
Salt

garlic cream
30g garlic cloves
150g milk
0.9g agar agar
Sea salt

mussel sauce
100g mussels
To serve
10g fresh red, green and yellow seaweed, unsalted

parsley sauce
Blanch the parsley in boiling water for 20 seconds. Cool it immediately in a bowl of
iced water. Pat it dry and emulsify it with the olive oil and salt using a hand-held
blender.
garlic cream
Peel the garlic and blanch it 3 times in boiling water for 1 minute each time. Use a
held-held blender to process the garlic, milk and salt to a cream. Pass it through
a sieve. Place the garlic pure in a small saucepan over low heat. Bring it to a boil,
add the agar agar and stir until it has completely dissolved. Pour the warm liquid
into a tall cylindrical container and let it cool to room temperature. Once solidified,
process it with a hand-held blender until it becomes a soft gel.
mussel sauce
Clean the sand and mud off the mussels, but dont open the shell. Seal them in a
sous-vide bag and boil for 1 minute. Remove the shells and blend the mussels with
the juice.
To serve
Serve the razor clam juice warm in a clear glass cup. Re-create the razor clam
with the shellfish, mussel sauce, parsley sauce and garlic cream as if they were
condiments for a sandwich. Add the seaweed and place the shell on top. Cutlery is
not necessary for this dish.

Massimo Botturas recipes

FOUR International
Summer 2015

M a s s i m o b ot t u r a s r ec i p e s

Camouflage

Massimo Botturas recipes

FOUR International
Summer 2015

C a m o u f l ag e

serves 4

Ingredients

Civet sauce
100g hare bones
50g hare blood
300g red wine, such as Amarone
1 star anise pod
cinnamon stick
10 black peppercorns
5 juniper berries
1 bay leaf
Orange zest
5g cocoa powder
1 vanilla pod

Creamed Foie gras

50g cleaned foie gras
100g whole milk
0.7g sea salt
0.5g sugar
0.2g white pepper

Hare Crme royale

6g Criollo chocolate, 70% cocoa
Crema (foam) from 2 Tierra Lavazza espressos
35g reserved civet sauce
35g reserved creamed foie gras
Sea salt and black pepper

chocolate-coffee biscuit crumbs

5g butter
5g sugar
1g coffee powder
5g cocoa powder
5g flour
0.2g sea salt

Vegetable Ash
100g carrot peelings
100g celery
100g parsley
50 thyme
50g sage
50g rosemary
50g basil

To Serve
Brown muscavado sugar
Powdered dried aromatic herbs (mint, oregano,

Massimo Botturas recipes

FOUR International
Summer 2015

Method
Civet Sauce
Combine all the ingredients and place in the fridge to marinate for 24 hours. Place
in a copper pan and cook over low heat until reduced by a quarter. Strain to remove
the solids and slowly reduce by half.
creamed foie gras
Immerse the foie gras in the milk for 3 hours. Pour out the milk, vacuum-seal the
foie gras with the remaining ingredients and leave to marinate for 36 hours. Cook
the foie gras in the bag in a water bath at 60C for 20 minutes. Process and pass
through a sieve.
Hare Crme royale
Melt the chocolate and add the crema. Mix the civet sauce and foie gras together.
Add the chocolate mixture. Season with salt and pepper.
chocolate-coffee biscuit crumbs
Mix all the ingredients together by hand to create a homogenous mixture. Let it
sit in the fridge for 12 hours. Spread it out in a flat layer on a silicone baking mat
in a thin sheet and bake in the over at 160C for 8 minutes. Once cold, break it into
crumbs.
Vegetable ash
Put the vegetables and herbs on an oven tray and bake at 220C until they have
blackened (approximately 40 minutes). Blend the burned herbs in a thermal mixer
at maximum speed. Pass the powder through a fine sieve and store in an airtight
container.
To Serve
Spread a thick layer of hare crme royale on a square plate and keep it cool in
the fridge. Remove it just before serving. Caramelize the muscovado sugar in five
patches directly on top of the crme royale with a blowtorch. Make a camouflage
pattern with the coloured vegetable and herb powders and the chocolate-coffee
biscuit crumbs. Serve with a teaspoon and a cup of fruity filter coffee.

C a m o u f l ag e

fennel, lemon balm)

Powdered dried Jerusalem artichoke
Powdered dried celeriac (celery root)
Black truffles, cut into very small brunoise
Powdered white Langhe truffles vegetable ash
Ground spices (cinnamon, star anise, black pepper,
juniper, clove)
Powdered dried porcini mushrooms
Vanilla salt

Massimo Botturas recipes

FOUR International
Summer 2015

M a s s i m o b ot t u r a s r ec i p e s

millefoglie di
foglie

Massimo Botturas recipes

FOUR International
Summer 2015

millefoglie di foglie

SERVES 4

Ingredients

hazelnut cream
25g Langhe hazelnuts, skin on
5g brown cane sugar
10g dark (bittersweet) chocolate
12g butter
7g cocoa mass (100% cocoa solids)
50g cream
A pinch of sea salt

chestnut cream
50g chestnuts
5g sugar
A pinch of sea salt

Campanine apple and wine brle

2 Campanine apples
300g Lambrusco Grasparossa red wine
A pinch of cinnamon
A pinch of anise
A pinch of cloves
A pinch of cardamom
vanilla pod
A pinch of black pepper

Pumpkin cream
150g Mantuan pumpkin

lemon gel
30g lemon juice
5g water
2g sugar
1g (approx.) agar agar

mandarin sauce
3 fresh mandarins
2g cornflour (cornstarch)
green apple reduction
10g green apple
1g vitamin C powder
powdered jerusalem artichoke
100g Jerusalem artichokes
crisp leaves
12 Good King Henry leaves
12 red basil leaves

Massimo Botturas recipes

FOUR International
Summer 2015

Method
hazelnut cream
Preheat the fan (convection) oven to 170C. Put the hazelnuts in a baking pan and toast
for 7 minutes. Remove from the oven and peel. Place the hazelnuts in a thermal mixer
with the sugar and process at mazimum speed until the residual oil and liquid in the
hazelnuts has emulsified with the sugar.
In a pan, melt the chocolate with the butter and cocoa mass. Once melted, add the
hazelnut paste. Meanwhile, bring the cream to a boil in a small pan with salt and add
it to the hazelnut mixture, stirring constantly, to achieve the texture of cream.
chestnut cream
Preheat the steam over to 100C and bake the chestnuts for about 90 minutes. Put
the chestnuts in a bowl with 45g of water, the sugar and salt, and blend them with a
hand-held blender to obtain a smooth mixture.
Campanine apple and wine brle
Wash the apples thoroughly, then peel them and remove the seeds. Put all the ingredients
in a saucepan and add the apples, bring to a boil and cook until the wine has reduced
by one third. Strain carefully and reserve the apples and the liquid. Let them rest and
cool, then put the apples and the liquid in a thermal mixer and blend at full speed until
you have a homogenous mixture. Strain and set aside.
pumpkin cream
Cut the pumpkin into pieces. Remove the seeds and stringy part. Bake it in the oven
at 100C until completely cooked, about 4 hours. Remove the skin from the pulp and
blend with a hand-held blender to obtain a smooth cream.
lemon gel
Put all the ingredients in a saucepan and bring them slowly to a boil. Boil for 3 minutes,
then set the pan in iced water to cool down. Blend with a hand-held blender until smooth.
mandarin sauce
Squeeze the mandarins and pour the juice into a saucepan. Grate a little mandarin zest
and add it to the saucepan. Bring it to a boil. Once the liquid has boiled, turn off the
heat. In a small glass, mix the cornflour (cornstarch) with 50g water. Pour the mixture
into the pan and bring it back to boiling point to make a mandarin sauce.
green apple reduction
Remove the seeds from the apple but keep the skin on. Put it in a centrifugal juicer,
add the vitamin C and process. Put the juice in the rotary evaporator at 22C until it
has reduced by half.
powdered jerusalem artichoke
Cook the Jerusalem artichokes in boiling water until tender. Once cooked, peel them
and leave them to dry out at 60C, then process to a powder.
crisp leaves
Clean and rinse the leaves. Soak the gelatine in cold water. Heat the egg white in a

millefoglie di foglie

12 sisho leaves
12 red beetroot (beet) leaves
1g gelatin
100g egg white
30g icing (confectioners) sugar

bain-marie at 35C, then add the gelatin. Plunge the leaves into the mixture, covering
both sides but being careful not to collect too much liquid. Spread them out on a tray
and dust with a little icing (confectioners) sugar on both sides. Put the leaves on a
silicome baking mat and put in the over at 65C for 1 hour. Turn the leaves over and
cook for another hour.

to serve
10g black truffles
30g fresh cep (porcini) mushrooms
2g vanilla salt

to serve
Place some mandarin reduction on the plate, then build up a millefeuille with the leaves,
gels and remaining ingredients. The gels should be hidden by the leaves.

Massimo Botturas recipes

FOUR International
Summer 2015