Pasta Culture: Massimo Bottura!

Menu

Hors d’Oeuvres

Macaroni and Cheese

Borlengo

Mozzarella–Tomato Macarons

Tiberio Trebbiano d’Abruzzo 2016

Dinner 

Angel Hair Gazpacho > Angel Hair Pasta with Red Prawns, Sea Urchin, and Mediterranean Tomato, Cucumber, Carrot, Celery, and Herb Gazpacho

Champagne Ruinart Blanc des Blancs Brut

Autumn in New York > White and Green Asparagus with Crème Fraïche, Lemon Jam, Aromatic Herbs, and Miso–Pasta Broth. A tribute to Billy Holiday’s infamous rendition of the jazz standard, this vegetable medley focuses on the color and flavor palate that defines the spring season.

Tiberio Pecorino Colline Pescaresi 2016

Bread Crumb–Pesto Fusilli > This pesto differs from the classic Ligurian recipe by using mixed herbs, both basil and mint, and toasted bread crumbs in lieu of pine nuts.

Tiberio Pecorino Colline Pescaresi 2016

The Crunchy Part of Lasagne > Chef Bottura mischievously reinvents this recipe to remain faithful to his childhood memory of stealing the burned corners from his grandmother Ancella’s lasagna. A sheet of crunchy, tricolor pasta balances on top of a hand-chopped meat ragù and airy béchamel like a bird about to take flight.

Maternigo Valpolicella Superiore 2011

Veal with Abstract Pasta Salad > A tribute to English artist Damien Hirst’s spin-painted canvases, beef filet takes on the tradition of grilled meat without lighting a flame. It’s accompanied with an abstract pasta salad represented in four sauces: potato and provolone from Campania, a yellow tomato and basil scarpariello from Naples, onion and veal jus from Genova, and a creamy green chlorophyll from the herb garden. 

Luciano Arduini Amarone della Valpolicella 2014

Camouflage after Warhol and Pucinella > Warhol began his camouflage paintings in 1986 reducing the military symbolism while still playing with the idea of hiding. This dessert honors the artist that inspired Bottura to look for all that you don’t see in every recipe and tradition with a nod to the Neapolitan pastiera tart.

Coffee Service by Lavazza

Special thanks Ian D’Agata of Collisioni Wine & Food Project, Maria Sabrina Tedeschi of Tedeschi Wines, Cristiana Tiberio of Tiberio Wines, and Richy Petrina of Ruinart for their generous donations of wine for this event.