When stepping out of the cosy, and safe space of your home is not an option anymore, dreams of exploring the world brew up within you. Add in a drizzle of virtual travel and a splattering of gourmet food, and you’ve got what we call #TNLTasteOfTheWorld. Throughout the series, we’ll be getting in touch with chefs from around the world to recreate their signature dishes for you to try at home. After all, who said one needs to leave the house to embark on a culinary trail? Recipe by Chef Massimo Bottura
Massimo Bottura, and his three-Michelin-starred restaurant Osteria Francescana in Modena, Italy, are names that are very much familiar in the world of gastronomy. And those who are familiar with Bottura are also well aware of his charming idiosyncrasies. No wonder that his was the first Italian restaurant that made it to the list of the World’s Best! From his peculiar crunchy lasagna to the lemon tart that ‘accidentally’ made it to Osteria Francescana’s famous menu, Bottura, at 57, is a unique and curious chef — probably just as much as he was as a kid in his grandmother’s kitchen.
For our #TNLTasteOfTheWorld series, he shares the recipe of a Japanese-style soup inspired by Chef Takahiko Kondo, one of his closest kitchen mates for over 16 years now. Coming straight from his home kitchen, featuring his daughter Alexa, son Charlie, and wife Lara, this video is as much about the joys of a family cooking together — and spreading the cheer — as it is about the flavours brewing in the pot.
Some meat of your choice
- Keep a vegetable/meat broth ready beforehand. Bottura uses the broth of some vegetables and roasted meat.
- Saute garlic, leeks, carrots, fennel, celery, and ginger in olive oil, in a big pot.
- Put the pre-prepared broth on a low flame. Add a tea infuser comprising some lapsang souchong and elderflower to it.
- In another pot, boil black lentils.
- Once the vegetables in the big pot are lightly sauteed, add the boiled lentils and some broth to it and let it boil on low flame.
- Add raw broccoli and zucchini to the pot.
- Saute some shiitake mushrooms, preferably in sesame oil, and add to the pot.
- Saute some hijiki seaweed in another pan.
- When the vegetables in the pot are soft and ready, add more broth to have the consistency you’d prefer, the sauteed seaweed, two teaspoons of soya sauce, some Shiro miso, and some sous-vide or cooked meat to the soup.
- Put off the flame and let the soup cool down for half an hour.
- When you’re ready to serve, heat the soup on high flame and serve with grated ginger.