Recipe by Massimo Bottura: Camouflage

Ingredients for 2 people

35 g of civet sauce
35 g of foie gras
6 g of 70% Criollo chocolate
Froth from 2 Lavazza Tierra espresso shots
Salt and pepper
Herb powder (dried and blended)
Root powder (Jerusalem artichoke and celeriac cooked and dried)
"Dehydrated White Truffle noH2O" powder (TartufLanghe)
Burnt vegetable powder (dried vegetables plus charcoal)
Spice powder (blend: cinnamon, star anise, black pepper, cloves, juniper)
Mushroom powder (dried porcini)
Muscovado sugar
Vanilla salt

For the cocoa and coffee cookies

5 g of butter
5 g of sugar
1 g of coffee powder
5 g of cocoa
5 g of flour
0.2 g of salt

For the civet sauce:

100 g of hare bones
50 g of hare blood
300 g of red wine
1 star anise
¼ cinnamon stick
10 black peppercorns
5 juniper berries
1 bay leaf
½ orange zest
5 g of cocoa
1 vanilla pod

For the foie gras

50 g of cleaned foie gras
0.7 g of salt
0.5 g of sugar
0.2 g of white pepper
100 g of milk

Method

For the cocoa and coffee cookies

Mix all the ingredients until obtaining a homogeneous mixture, let it rest in the refrigerator for 12 hours. Roll it out on a Silpat to a thickness of a few millimeters and bake in the oven at 160°C for 8 minutes. Once cooled, finely chop it.

For the civet sauce

Marinate all the ingredients and place them in the refrigerator for about 24 hours. Once taken out of the fridge, put them in a saucepan and cook over low heat until reduced to ¼. Filter and further reduce by 50%.

For the foie gras

Soak the foie gras in milk for 3 hours, drain, and marinate with the ingredients in a vacuum-sealed bag for 36 hours. Cook sous vide in a water bath at 60°C for 20 minutes. Blend and strain.

For the royal hare cream

Combine 35 g of civet with 35 g of foie gras, melt the chocolate, and incorporate it into the coffee. Mix and adjust salt and pepper to taste.

Plating

Spread the cream on a tile and refrigerate. Gratinate with sugar and sprinkle with the powders until achieving a Camouflage effect.

bottura portici copertina 970