[Massimo Bottura speaking] We're gonna cook short ribs, and uh....
....Is cooked sous-vide, marinated, cooked sous-vide,
and then lacquered in the oven,
with IGP Balsamic Vinegar.
It's gonna be served with two different sauces.
but it's very, very traditional in the way it tastes.'
Looks like barbecue,
but is extremely Modenese idea, you know?
So if you talk about extremely Modenese, you think about
Balsamic Vinegar, we think about parmigiana, but also pork.
The land, you know, of pure meat,
you know, culatello, salami, prosciutto and you know....
....mortadella.
So, but also, the short ribs, you know?
This is one of my favorite.
Uh....
So, I'm explaining, you see, like this....
Looks like an eel lacquered, as if you were in a Tsukiji Market in Japan.
But why?
Because Taka is from Japan, is from Tokyo,
and he brings his own culture here
and you know, he infuse my culture with his culture
to get something better, to evolve tradition.
Usually the porks are rare.
It's kind of — you know, it's not melting in a palette, it's like....
It's kind of chewy, you know?
So, do that, and to create a new level of short ribs,
we infuse that into flavors and acidity.
What really match with short ribs and balsamic vinegar?
Orange. This is the season for orange.
And so we get orange from Sicily,
we chop onion, carrot, celery, pepper, spices.
And we let them sit for a couple of days.
Then we dry,
we vacuum pack,
seal it, and cook 24 hours, sous vide.
At that point, you open the pack,
you take off the short ribs, you leave all the fat in there.
And you know you have it — perfectly cooked sous-vide short ribs.
Now, you have to give the the flavor
and to give the flavor, you go to the next step. The next step is going to be lacquered,
as it was in Anago or Unagi, you know?
So we create this concentration on what we use
to marinate the short ribs.
And we add some EGP.
And we marinate, we mix it, and we lacquer once, twice three times.
And you know, Taka, bring me the [...] to show them.
At the second stage (this is the first stage)....
This is the second stage, you know?
And you can see, it's like.... It's getting glazed.
We're gonna do the last second you know in the oven....
and we're going to come here/
I change the classic we serve at the Francescana [...]
with a beautiful, psychedelic spin, painted short ribs — not flame grilled.
Okay?
So, we transform all the side dishes into edible colors,
and we're gonna start with the green one. This is an argula and fresh herb salad,
that we splash as Damien Hirst does,
with the spring painting, right?
Then so you have bitterness in the back taste of that.
Then you have the roasted pepper, like....
You grill the pepper, you clean from the skin....
And you know, you marinate with that.
Everything — all these sauces — are finished with water,
because I always have in mind that water is pureness, is truth.
If you buy right, the sauce with water is gonna be fantastic.
If you buy wrong, the sauce with water, you're gonna add cream, you gonna add butter....
Acidic red pepper.
So, it's totally different from the white one.
You see, the proportion — I use less orange than the others, because, you know....
I'm gonna get the sauce a little bit of acidic from the balsamic vinegar.
So, you have the red beet salad
that goes everywhere
because the red — the beet — is very important because it's very mineral
and I really love that, you know.....
Then roasted potatoes.
You transform roasted potatoes into a white creamy beautiful sauce.
I'm....
You know, I'm messin me around, you know?
And then? You're gonna add the last one, that is like.....
pork glaze
and we use some of the.... Some IGP Balsamic Vinegar, okay?
So, use.... You see, our glaze is this.
You finish the sauce outside the burner
and you go like this, you know?
[ambient kitchen noise]
[speaking Italian]
And Taka — guys, say hi to Taka!
You know, he's the one who dropped the lemon tart, but don't tell him because he's getting upset, okay?
So, Taka is bringing the short— —look at how beautiful it is!
You know, in the middle of the of the plate [...]
Look, look at this.
This is a painting, you know?
I'm gonna take a picture of this, because I love it!
This is gonna be.... This is gonna be the new....
Oh my god, so beautiful.
It's gonna make my iPhone cover, that dish.
So! But to show you this.....
I don't even use the knife, you know?
I go like this.....
Look how succulent it is.
By the sous-vide cooking.
And I will....
stick it from the....
Come here, come here, come here!
And what do you do?
You just feed people! Because cooking is an act of love!
That is amazing.
[uplifting music playing]
you