A recipe by Massimo Bottura, taken from Never Trust a Skinny Italian Chef


365 days a year


1 Modena cotechino (about 500 g)

500 g Lambrusco

50 g Colfiorito lentils

50 g Castelluccio lentils

30 g skinned lentils

2 garlic cloves

2 g Villa Manodori Essenziale rosemary oil

Steam the cotechino for 3½ hours, using the Lambrusco instead of water. Remove the cotechino. Place the cooking liquid a freezer or blast chiller. The liquid will separate into 3 layers with different densities: liquid, gelatine and fat solids. Remove and reserve the gelatine, discarding the liquid and fat. Dice the cotechino and gelatine into 2-mm (⅛-inch) cubes. 

Place all the lentils together in a pan of boiling water with the garlic and cook for about 1 hour. Since the lentils have different properties, they will have different textures. Drain, cool and add them to the diced gelatine and cotechino. Stir well and add the rosemary oil.

Pasta dough:

500 g ‘00’ flour

3 eggs

5 egg yolks

Sift the flour on to a board and make a well in the centre. Add the eggs, little by little, to the well in the flour and incorporate until the dough becomes a ball. Knead for 15 minutes, until the dough is smooth and elastic. Cover with a clean dish towel and let rest for 30 minutes. Roll out the dough to a thickness of 1 mm ( -inch) and use the filling to prepare 5-cm (2-inch) round ravioli, excluding as much air as possible.

Clarified butter:

200 g butter

The better the quality of the butter and the fresher it is, the better the final flavour will be. We use butter made by the Parmigiano Reggiano producer Hombre. Warm the butter to 35°C (95°F) until it melts and the milk solids and water separate from the fat. Skim off the white solids and let cool. Pour through muslin (cheesecloth), reserving the clarified butter.

To serve:

Cook the ravioli for 2–3 minutes in salted boiling water. Once cooked, brush each side with clarified butter and place 3 on each plate. Serve immediately.


Massimo Bottura: Never Trust a Skinny Italian Chef

Osteria Francescana is Italy’s most celebrated restaurant. At Osteria Francescana, chef Massimo Bottura takes inspiration from contemporary art to create highly innovative dishes that play with Italian culinary traditions. It’s an approach that has won him three Michelin stars and the number three place on the World's 50 Best Restaurant list.

Never Trust a Skinny Italian Chef is a tribute to Bottura’s twenty-five year career and the evolution of Osteria Francescana. Divided into four chapters, each one dealing with a different period, the book features 50 recipes and accompanying texts explaining Bottura’s inspiration, ingredients and techniques. Illustrated with photography by Stefano Graziani and Carlo Benvenuto, Never Trust a Skinny Italian Chef is the first book from Bottura - the leading figure in modern Italian gastronomy.