Gastronomy genius Massimo Bottura's collaborative menu at Habitat restaurant Miami
Insalata Di Mare:
The classic Italian antipasto reinvented like a game of hide and go seek where octopus, shrimp and sea urchin, clams, oysters, mussels, bottarga, yuzu, seaweed and aromatic herbs delight and surprise.
Three classic Mediterranean preparations al cartoccio, sotto sale and mugnaia combine into one singular recipe. A fillet sole with lemon and olive oil emulsion. Invisible hits of Vesuvian tomatoes, capers, Taggiasche olives and candied lemon is literally covered in sheets of burned sea-salt summoning the canvases of Italian modernist Alberto Burri.
Autumn in New York, New York :
A celebration of the Big Apple with a selection of seasonal apples prepared according to different culinary practices to represent the diversity of New Yorkers who make this City one of the most unique and stimulating places in the world. Apples are glazed with red beet juice and smoked ; pickled in apple cider vinegar and fall spices; roasted in pork fat; pureed with red wine and onions served with a green apple gel, puree of Italian Campanine apple mustard and burnt apple dashi
Riso Arancia :
Centuries ago, Caterina de Medici brought the original Tuscan recipe " anatra all' arancia" to celebrate her union with King Henry ll and the recipe has been traveling with her ever since. Following the same travels, riso all"arancia with duck, orange, and spices bridges the cuisine of Europe and Asia. Vialone Nano rice is cooked in a fragrant broth of burned oranges and served both with a handcut duck ragú and a pekingnese sauce with coriander.
Beautiful psychedelic, spin-painted veal, not flamed grilled:
A tribute to English artist Damien Hirst's Spin-painted canvases, this beef filet takes on the Tuscan tradition of grilled meat without lighting a flame. The meat is marinated in milk as if it were veal, brushed with vegetable charcoal for a faux-grill effect then cooked at a low temperature to preserve essential proteins. It is dressed with creamy potatoes, puree of orange and yellow peppers, a red beet reduction and extra old Vila Manodori Artiginale balsamic vinegar Modena.
A salty sweet dessert becomes a celebration of the small and simple pleasures in life.
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