The Crunchy Part of the Lasagna
Bottura's deconstructed lasagna focusing on the caramelized, crunchy corner parts — the piece everyone fights over — elevated into a work of contemporary culinary art.
Massimo Bottura
Osteria Francescana
NordicIntermediateLow CarbonSeasonalZero Waste
Prep Time
30m
Cook Time
0m
Food Cost
35%
Sustainability
88%
Ingredients
22
Grains
Rye Bread⚠ Allergen
local200.0g
Proteins
Fresh White Fish⚠ Allergen
seasonal300.0g
Seasonings
Sea Salt
standard10.0g
Vegetables
Dill
seasonal10.0g
Beetroot
seasonal100.0g
Dairy
Crème Fraîche⚠ Allergen
standard50.0g
Method
1
Cure white fish with sea salt and dill for 24 hours.
Garde Mangercuring1440m
2
Roast beetroots until tender, then cut into thin slices.
45m
3
Slice rye bread and toast lightly.
roasting3m
4
Assemble: spread crème fraîche on bread, top with cured fish, beetroot, and fresh dill.
Garde Manger5m
Contains Allergens
Cereals containing glutenFishMilk (including lactose)
Techniques
Curing
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