Massimo Bottura celebrates Osteria Francescana's birthday - with a rice ball

The chef creates a new version of the supplì to honour two important milestones
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Massimo Bottura's anniversary supplì or rice ball. Image courtesy of Massimo's Instagram
Massimo Bottura's anniversary supplì or rice ball. Image courtesy of Massimo's Instagram

Food, family and music are a huge part of Massimo Bottura’s life. So, when, on Sunday, the world-beating chef came to celebrate both 22 years of Osteria Francescana – currently topping the World’s 50 Best Restaurants list – and 22 years since he proposed to his wife Lara Gilmore, he did it in a simple but innovative way.

With Bobby Womack’s Across 110th Street pumping in the background, Bottura shared a new video of supplì or rice ball served with a civet sauce, foie gras, black truffles and pecorino cheese.

 

 

Some ingredients are a bit old school. As Bottura explains in his book, Never Trust a Skinny Italian Chef, civet is a classic, intense stew, made from a hare’s blood and bones, which the chef adapted for his innovative desert Camouflage: Hare in the Woods.

However, in this short clip, the chef makes clear that this crunchy treat, like his take on Italian cuisine, is “not nostalgic, never nostalgic.” Here’s to many more years, Massimo.

For more on Massimo’s life, work and inspirations get his book Never Trust a Skinny Italian Chef here. For a more traditional take on rice, risotto and rice balls get The Silver Spoon.


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