Four recipes from Massimo Bottura's Italian kitchen | Recipes | Foodism

Ingredients

• 20g olive oil
• 1 large onion, thinly sliced (ideally a sweeter variety such as a yellow onion, walla walla or white onion)
• 8 eggs
• 160g double cream
• 120g Parmigiano-Reggiano cheese (aged 30 months), grated
• 1 tsp salt (generous)
• 1 fillet (350g) fresh eel, pinbones removed
• Generous ¼ tsp salt
• 200g saba
• 100ml soy sauce
• 1 clove of confit garlic
• Frittata (recipe to the right)
• 2 tsp extra-aged balsamic vinegar