Camouflage: A Hare in the Woods. From Civet to Chocolate, from Herbs to Spices – Chef Massimo Bottura
Ingredients for 2 people:
- 35 g of civet sauce
- 35g of foie gras
- 6g of 70% Criollo chocolate
- Foam of 2 Tierra Lavazza espressos
- Salt and pepper
- Herb powder (dried and blended)
- Root powder (cooked and dried Jerusalem artichoke and celeriac)
- “Dehydrated White Truffle noH2O” Powder (TartufLanghe)
- Charred Vegetable Powder (dried vegetables plus charcoal)
- Spice powder (blend: cinnamon, star anise, black pepper, cloves, juniper)
- Mushroom powder (dried porcini)
- Muscovado sugar
- Vanilla salt
Preparation
For the cocoa and coffee biscuits:
- 5g of butter
- 5g of sugar
- 1g of coffee powder
- 5g of cocoa
- 5g of flour
- 0.2g of salt
Mix all the ingredients together until smooth, then refrigerate for 12 hours. Spread out on a Silpat to a thickness of a few millimeters and bake at 160°C (320°F) for 8 minutes. Once cooled, chop finely.
For the civet sauce:
- 100g of hare bones
- 50g of hare's blood
- 300g of red wine
- 1 star anise
- ¼ cinnamon stick
- 10 black peppercorns
- 5 juniper grains
- 1 bay leaf
- ½ orange zest
- 5g of cocoa
- 1 vanilla pod
Marinate all the ingredients and refrigerate for about 24 hours. Once removed from the refrigerator, place in a saucepan and simmer until reduced by 1/4. Strain and reduce again by 50%.
For the foie gras:
- 50g of cleaned foie gras
- 0.7g of salt
- 0.5g of sugar
- 0.2g white pepper
- 100g of milk
Soak the foie gras in milk for 3 hours, drain, and marinate with the sous vide ingredients for 36 hours. Cook sous vide in a thermostatic bath at 60°C for 20 minutes. Blend and strain.
For the Royal hare cream:
Combine 35g of civet with 35g of foie gras, melt the chocolate, and stir it into the coffee. Stir and season with salt and pepper.
To plate:
Spread the cream on a baking tray and refrigerate. Grate the sugar and sprinkle with the powders to create a camouflage effect.
Chef Massimo Bottura Restaurant Osteria Francescana
www.reportergourmet.com – Photography by Bob Noto
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