During Italy's first lockdown, chef Massimo Bottura and his family – wife Lara, daughter Alexa, and son Charlie – spoke to the world with their Kitchen Quarantine web series. The daily episodes broadcast from their Modena home aired over the course of two months. They received up to 600,000 views each, and the series won a prestigious Webby Award, the Internet equivalent to an Oscar.
For those who didn’t tune in, the family broadcast daily cooking episodes on Instagram Live. One of these was the creamy, gooey Modenese Mac and Cheese – though the Botturas never skip dessert. The following dessert recipes, along with the said mac and cheese and other savory preparations, appeared on our winter issue of the American version of the La Cucina Italiana print magazine.
Massimo Bottura, chef of Osteria Francescana (three Michelin stars) with his wife Lara (right) and their children Alexa and Charlie at their home in Modena.
Paciugo
Serves 8
Skill Level Easy
Time 1 hour + 3 hours of refrigeration
Vegetarian
Ingredients:
11⁄4 lb. mascarpone
7 oz. sugar
30 amaretti cookies
4 large eggs
1 1⁄2 cups long espresso
maple syrup
Method:
Separate the egg whites from the yolks. Whip the egg whites. When they’re firm and frothy, add 3 Tbsp. sugar, then continue whipping. When nearly finished, add another 3 Tbsp. sugar and keep whipping until the egg whites become firm and shiny, resulting in a soft meringue. Work half of the mascarpone with electric beaters, whipping lightly until soft and creamy. Add to the meringues and mix. Whip the yolks with 4 oz. sugar, then add the remaining mascarpone and continue whipping until it becomes a soft and fluffy cream. Prepare around 1 ½ cups of espresso, pour it in a bowl, and sweeten it with maple syrup to taste. Dip 24 amaretti into the coffee, without letting them get too wet or soggy, and place on the bottom of the dessert pan or in individual cups. The cookies must cover the surface without overlapping. Pour the mascarpone mixture and meringue on top of the amaretti, and spread with a spatula. Crumble the remaining amaretti cookies over the mascarpone, then drizzle a few spoonfuls of coffee on top. Pour the mascarpone cream and yolks, covering the surface well. Drizzle a few more spoonfuls of coffee to finish. Cover with plastic wrap and freeze for at least three hours. Serve very cold, almost like ice cream, at 32°F, and, if desired, garnish with coffee and crumbled amaretti.
Good to know: Ingredient quality is crucial. Of course, the eggs and mascarpone should be fresh, but don’t forget about the coffee. It must be high quality, as it adds an aromatic character to the dessert.
Paciugo
Orange Peel Jam
Serves 8
Skill Level Easy
Time 1 hour and 30 minutes
Vegetarian and Gluten-Free
Ingredients:
4 oz. maple syrup
3 oranges
1 vanilla pod, shell only, sliced into small pieces
salt
Method:
Slice oranges in half and squeeze them into cup. Drink 3/4 of the juice and keep the rest. Cut the orange skins into strips and place them in a cast-iron saucepan with the maple syrup and sliced vanilla pod. Add any remaining orange pulp from the juice filter and cook for 2-3 minutes, then add the remaining orange juice. Bring to a boil, lower the heat, cover, and cook for around 1 hour. Add a pinch of salt toward the end of cooking. Mix with an immersion blender to make the jam creamier.
Orange Peel Jam
Chocolate Mousse
Serves 8
Skill Level Easy
Time 30 minutes + 2 hours of refrigeration
Vegetarian
Ingredients:
16 oz. fresh cream
5 oz. dark chocolate 75%
chocolate bar leftovers
3 Tbsp. sugar
6 large egg yolks
coffee beans
Method:
Chop the chocolate and collect it in a bowl. Prepare a custard: Beat the egg yolks with sugar. Bring 5 oz. cream with coffee beans to a boil, then pour it over the egg yolk and sugar mixture. Place the mixture over medium heat and cook until it reaches 180°F, or until it takes on a creamy consistency, barely thickening on a spoon. Pour the hot cream over the chopped chocolate and stir until the chocolate dissolves and the mixture is glossy. Whip the remaining cream and incorporate it into the egg and chocolate mixture, stirring gently. Pour the mousse into the cups and refrigerate for at least 2 hours.
Chocolate Mousse
Recipes Massimo Bottura
Bottura Family Portraits ph Federico Ciamei
Dishes ph Riccardo Lettieri
Food Styling Joëlle Néderlants
Styling Beatrice Prada
