Massimo Bottura is chef and owner of Osteria Francescana in Modena, Italy. He is also the creator of Villa Manodori – a line of fine balsamic vinegars and olive oils that evolved from his interest and dedication to traditional ingredients.

The youngest son of a large Modenese family, Chef Bottura opened his first restaurant, Trattoria del Campazzo, in 1987, and mastered the fundamentals of Emilian cuisine. His deep respect for culinary traditions and unique relationship with local producers lead to several cooking experiences with internationally renowned chefs: Alain Ducasse in 1994, and Ferran Adria in 2000. In 1995, he opened Osteria Francescana in Modena’s historic center. Osteria Francescana has received critical acclaim from the finest food magazines and restaurant guides around the world, including a two star rating in the 2005 Michelin guide. “In this osteria ‘a la Bottura’ the spirit of Modena hovers, flickers and even sings.”

With emphasis on quality and versatility, Chef Bottura has also created a full range of condiments exclusively for Villa Manodori: Organic and Dark Cherry Balsamic Vinegars, as well as complimentary Extra Virgin Olive Oil and a collection of aromatic Infused Olive Oils.

Chef Bottura has been described as “possess[ing] the inimitable quality of fusing concepts and foodstuffs, symbols and ingredients, dialogue and regional specialites,” a testatment to his innovation and passion in the kitchen.

Chef Bottura’s Recipe:
Scallopine Villa Manodori Filettino In Crosta

Yield: 4 servings

4 Pork filets, medium sized
8 slices Bacon
1/2 cup Beef broth, concentrated
4 tbsp #20105 Balsamic Vinegar Organic
1 tbsp Extra Virgin Olive Oil
1 tbsp #20116 Rosemary Infused Extra Virgin Olive Oil
1 tsp #20117 Black Pepper Infused Extra Virgin Olive Oil
Crushed sea salt

Preparation
Lightly rub Rosemary Olive Oil on the outer surfaces of the filets. Wrap the pork filets with bacon strips and tie with kitchen chord. Heat a copper saucepan with extra virgin olive oil and brown filets over medium heat. Add half the cooking broth and 2 tablespoons of Balsamic Vinegar Organic. Let the meat simmer in the mixture until the meat is half done. Remove the filets and wrap them in aluminum foil.

Add the rest of the broth and Balsamic Vinegar to remaining juices in the pan and reduce on low heat. Take the filets out of the foil and crisp their surfaces in a clean saucepan until golden.

Pour equal parts of the balsamic reduction onto each plate and lay each filet on top of the dark syrupy sauce. Complete with a drop of Black Pepper Infused Olive Oil, a swirl of extra virgin olive oil and a pinch of crushed sea salt.

© Copyright 2010 SCFF, LLC (trading as Swiss Chalet Fine Foods).