“I consider ravioli a vessel for ideas”, why spaghetti bolognese is an impossibility (because spaghetti is from the south and Bologna is in the north) and a plea for Australians to eat crocodile (or as he charmingly said ‘coco-drill’)…
It was a privilege to hear Italian chef Massimo Bottura speak at the Australian Centre for Contemporary Art today, Wednesday November 26, and very exciting to have him sign his recipe page in my second book, In the Mix 2: More Great Thermomix Recipes.
Massimo’s dish Five Textures of Parmesan uses five cheeses at five different ages to meditate on ingredient, technique, terroir and time. My version of his masterpiece doesn’t call for parmesan at five different stages of maturity, making it achievable, but it’s still a bit of a kitchen project. (Fun though! Worth it!) I can at least promise that the method doesn’t start with “First age your parmesan for 12 months…”
Massimo Bottura is visiting Melbourne for Good Food Month and promoting his book Never Trust A Skinny Italian Chef.
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