MASSIMO BOTTURA MASTERCLASS OVERVIEW Worth It? Modern Italian Cooking
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Originating from the Emilia-Romagna region, Tortellini in Brodo is a cherished Italian dish often served during festive occasions, particularly at Christmas. The dish highlights the art of pasta-making, with tortellini traditionally filled with a mix of meats and cheese, swimming in a rich, flavorful broth. Today, it is enjoyed not only in Italy but also around the world, with variations that reflect local tastes and ingredients.
Ingredients
- ●tortellini
- ●chicken broth
- ●carrots
- ●celery
- ●onion
- ●bay leaves
- ●parmesan cheese
- ●olive oil
- ●salt
- ●black pepper
- ●fresh parsley
- ●nutmeg
- ●garlic
- ●lemon zest
- ●water
- ●fresh basil
Instructions
- 1Heat olive oil in a large pot over medium heat until shimmering.
- 2Add chopped onion, carrots, and celery; sauté until softened, about 5-7 minutes.
- 3Stir in minced garlic and cook for 1 minute until fragrant.
- 4Pour in chicken broth and add bay leaves; bring to a boil.
- 5Reduce heat and simmer for 15-20 minutes to develop flavors.
- 6Add tortellini and cook according to package instructions until al dente.
- 7Season with salt, black pepper, and a pinch of nutmeg.
- 8Remove bay leaves and adjust seasoning if necessary.
- 9Ladle broth and tortellini into bowls.
- 10Garnish with grated parmesan, fresh parsley, and lemon zest.
- 11Serve hot with crusty bread.
Ingredient Alternatives
chicken broth
Healthier: vegetable broth
Cheaper: water + bouillon cubes
Vegetable broth offers a lighter option, while bouillon cubes are cost-effective.
parmesan cheese
Healthier: nutritional yeast
Cheaper: grated pecorino
Nutritional yeast is dairy-free and adds umami, while pecorino is often less expensive.
Techniques
sautéingsimmeringboiling
Equipment
large potladlecutting boardknifemeasuring spoons
🌶️🌶️🌶️Lowglutendairy
Also Known As
Tortellini in Brodo
Cacio e Pepe is a traditional Roman dish that emphasizes simplicity and quality ingredients, and this risotto variation adds a creamy texture with the use of Arborio rice.
Ingredients
- ●1 cup Arborio rice
- ●4 cups vegetable broth
- ●1/2 cup grated Parmesan cheese
- ●1/4 cup unsalted butter
- ●1 tsp freshly cracked black pepper
- ●1/2 tsp salt
- ●1/4 cup finely chopped parsley (for garnish)
Instructions
- 1In a saucepan, heat the vegetable broth over medium heat until simmering. Keep it warm on low heat.
- 2In a large skillet, melt the butter over medium heat. Add the Arborio rice and toast for about 2 minutes, stirring frequently.
- 3Pour in 1 cup of the warm vegetable broth and stir until the liquid is mostly absorbed by the rice.
- 4Continue adding the broth, one ladle at a time, stirring frequently and allowing the rice to absorb the liquid before adding more. This should take about 18-20 minutes.
- 5Once the rice is creamy and al dente, remove the skillet from heat.
- 6Stir in the grated Parmesan cheese, salt, and freshly cracked black pepper until well combined and creamy.
- 7Taste and adjust seasoning if necessary, adding more salt or pepper to your liking.
- 8Let the risotto sit for a minute to thicken slightly before serving.
- 9Serve hot, garnished with chopped parsley and additional Parmesan cheese if desired.
Equipment
saucepanlarge skilletladlewooden spoon
vegetariangluten-free
Ingredients
- ●1 cup Arborio rice
- ●4 cups vegetable broth
- ●1 cup pumpkin puree
- ●1 small onion, finely chopped
- ●2 cloves garlic, minced
- ●1/2 cup white wine
- ●1/2 cup grated Parmesan cheese
- ●2 tbsp olive oil
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp nutmeg
- ●Fresh parsley for garnish
Instructions
- 1In a saucepan, heat the vegetable broth over low heat and keep it warm.
- 2In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sauté until translucent, about 3-4 minutes.
- 3Add the Arborio rice to the skillet and stir for 1-2 minutes until the rice is lightly toasted.
- 4Pour in the white wine and stir until it is mostly absorbed by the rice.
- 5Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle.
- 6After about 15 minutes, add the pumpkin puree, salt, black pepper, and nutmeg. Continue to stir and add broth until the rice is creamy and al dente, about 5-10 more minutes.
- 7Once the rice is cooked, remove from heat and stir in the grated Parmesan cheese until melted and creamy.
- 8Taste and adjust seasoning if necessary.
- 9Serve hot, garnished with fresh parsley.
Equipment
SaucepanLarge skilletLadleWooden spoon
Ingredients
- ●2 cups breadcrumbs
- ●1 cup grated Parmigiano-Reggiano cheese
- ●3 large eggs
- ●1/2 tsp nutmeg
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 cup all-purpose flour
- ●4 cups chicken or vegetable broth
Instructions
- 1In a large bowl, combine breadcrumbs, grated Parmigiano-Reggiano cheese, nutmeg, salt, and black pepper.
- 2In a separate bowl, beat the eggs and then add them to the breadcrumb mixture. Mix until well combined.
- 3Gradually add the flour to the mixture until a dough forms. It should be slightly sticky but manageable.
- 4Bring the chicken or vegetable broth to a simmer in a large pot.
- 5Using a potato ricer or a passatelli maker, press the dough into the simmering broth, cutting it into small pieces as it comes out.
- 6Cook the passatelli in the broth for about 2-3 minutes, or until they float to the surface, indicating they are done.
- 7Remove the passatelli with a slotted spoon and serve immediately in bowls with some of the broth.
- 8Optionally, garnish with additional grated Parmigiano-Reggiano cheese before serving.
Equipment
large bowlpotpotato ricer or passatelli makerslotted spoon
Tagliatelle with ragù is a traditional Italian dish, particularly popular in the Emilia-Romagna region, where it is often served on Sundays or special occasions.
Ingredients
- ●400g tagliatelle
- ●500g ground beef
- ●200g ground pork
- ●1 medium onion, finely chopped
- ●2 cloves garlic, minced
- ●1 carrot, finely chopped
- ●1 celery stalk, finely chopped
- ●400g canned tomatoes, crushed
- ●2 tbsp olive oil
- ●1/2 cup red wine
- ●1 tsp dried oregano
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●Parmesan cheese, for serving (optional)
Instructions
- 1Heat olive oil in a large skillet over medium heat.
- 2Add the chopped onion, carrot, and celery. Sauté until softened, about 5-7 minutes.
- 3Stir in the minced garlic and cook for another minute until fragrant.
- 4Add the ground beef and pork to the skillet. Cook until browned, breaking it up with a spoon, about 8-10 minutes.
- 5Pour in the red wine and let it simmer until mostly evaporated, about 5 minutes.
- 6Add the crushed tomatoes, oregano, salt, and black pepper. Stir to combine.
- 7Reduce the heat to low and let the ragù simmer for at least 30 minutes, stirring occasionally.
- 8Meanwhile, cook the tagliatelle according to package instructions until al dente. Drain and set aside.
- 9Once the ragù is ready, toss the cooked tagliatelle with the sauce until well coated.
- 10Serve hot, topped with grated Parmesan cheese if desired.
Equipment
large skilletpot for boiling pastacolanderwooden spoon
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