My name is Massimo Bottura.

I am an Italian chef born in Modena.

I grew up under the kitchen table.

While my grandmother Ancella rolled out the dough, I hid from my older brothers and the flour fell on my feet.

At Osteria Francescana we look at the world through the eyes of a child, from under the table and upside down.

Everything we see, think and feel is concentrated in our kitchen.

A great CULT of the traditional Italian culinary identity are Bottura's Tortellini with Parmigiano Reggiano Cream.

Traditional filling for Tortellini di Modena

- 30g of pork neck
- 30g of veal fillet
- 20g of Mortadella
- 20g of raw ham
- 20g of Parmigiano Reggiano

Black pepper

Nutmeg

Preparation

Grind the coppa, the veal fillet, the mortadella and the raw ham with the hand meat grinder. Grate the Parmigiano Reggiano, chop the pepper and nutmeg. Mix all the ingredients in a bowl until you reach a homogeneous raw mixture.

Dough for traditional tortellini by Bottura

- 200g of '00' flour
- 2 Eggs

Preparation

Spread the flour on a wooden board, add the eggs and knead by hand until you reach the right consistency.

for the Parmigiano Reggiano cream

Ingredients

- 150 g latte
- 150 g fresh cream
- 150 g Parmigiano Reggiano DOP aged 30 months

sale

nutmeg

Procedure

Step 1

For the Parmesan cream recipe, heat the milk and cream in a saucepan. Begin adding the grated parmesan, 1 tablespoon at a time, mixing with a whisk.

Step 2

Continue mixing on low heat until the parmesan is used up. In the end you will have to obtain a consistency like that of crème anglaise. Complete with a pinch of salt and nutmeg.

Step 3

The alternative: if you want to use the cream to season the tortellini, which are cooked in broth, replace the milk with the same amount of broth. It will be enough for 2/4 people.

Credits:

Chef Massimo Bottura

Osteria Francescana