You may have heard of a skinny Italian Chef whom skilfully shines with 3 Michelin stars upon his shoulder. Said Chef is known for being nothing short of crazy, with an obvious air of creative genius. Massimo Bottura, whose phenomenal, foodporn filled cookbook Never Trust a Skinny Italian Chef was recently published (hello Christmas gift!!), is one of my culinary heroes. His restaurant nestled in the streets of Modena, Osteria Francescana, sits firmly atop my Foodie Bucket List.
Now if you remember, I told you about New York’s favourite burger being brought to London last year with the opening of Covent Garden’s Shake Shack. Well, restaurateur and personal hero, Danny Meyer (yes, most of my heroes are food related), launched a peculiar, but marvellous collaboration. Shake Shack culinary director Mark Rosati teamed up with world-renowned Chef Bottura and together the two created The Emilia. After being devoured by hungry New Yawkers, the beast was flung across the pond for a more civilised debut*.
*Read aloud in poshest accent manageable
You know when people show pictures of their babies (please don’t) and you think, “Do they know? Are they aware how ugly its alien-like head and horrifying facial expressions actually are? Should I tell them? No, best sit here and listen to the hundreds of awe-inspiring talents it has as it wriggles around in some ridiculous outfit.” But then, you learn of its ability to fit shapes through the correct holes, watch as it rides the family cat with perfect form and even struggle to escape from its super human grip. You’re impressed. A little shocked even, that such a vile, mundane looking creature has any capability to inspire. That is what occurred with The Emilia.
Now please don’t take this to mean I ever doubted the incredibly capable creators of this burger, but, just look at it.
Although Emilia won’t be winning any upcoming beauty pageants, she would definitely pack a punch in any flavour round. Named after the Emilia-Romagna region, this burger combines a custom-blend of 100% Aberdeen Angus beef patty with cotechino sausage and parmigiano reggiano. It’s then topped with salsa verde and Villa Manodori balsamic mayonnaise, which is made with Chef Bottura’s own Villa Manodori Artigianale balsamic vinegar.
It may not be pretty, but damn is it beautiful! A flavour combination fit for the Guide itself. After a smile and nod to Chef Bottura, beaming warmly from behind a rave of flashing cameras, we tucked in to a creamy Big Blend concrete. This is a classic combination of chocolate and vanilla custard with St. John Bakery brown sugar biscuit and chocolate hazelnut brownie thrown in.
Moments later, with my mouth full of custard, the lovely and New York style friendly Mark Rosati joined us with something special. He and Massimo didn’t stop at their meat monster, they took the creativity a step further with something sweet. A beautiful blend of chocolate and coffee custard was topped with a generous drizzle of cherry balsamico. As someone that could happily consume balsamic vinegar on almost anything, this made perfect sense and was an appropriate ending to our casual culinary feast. For the balsamic lovers out there, I urge you to pour a bit of good quality balsamic into your bowl the next time you indulge in some chocolate or vanilla bean ice cream. Thank me later and be sure to tag me in the foodporn @Alessandra_LDN.