Massimo Bottura Teaches Modern Italian Cooking

Massimo BotturaThe three-Michelin-starred Osteria Francescana chef, Claude, refers to his restaurant as a Format file: [(14 MP4 + 1 PDF)] File Size: 6.283GB

Massimo Bottura Teaches Modern Italian Cooking

Massimo BotturaThe three-Michelin-starred Osteria Frenchcana is the chef. He treats it as a laboratory of ideas. In his MasterClass, he demonstrates how he transforms traditional, regional dishes. Italian You can transform traditional recipes into modern and delicious dishes. You’ll learn how to make rich, flavorful tagliatelle al ragù, pumpkin risotto, and a MasterClass-exclusive Emilia Burger recipe. Explore your culinary skills and go on a culinary adventure.

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The class will cover the following topics

Each lesson comes with a detailed, printable workbook.
01. Introduction

Meet your new instructor Massimo BotturaThe three-Michelin star restaurant Osteria Frenchcana is owned and operated by Luca. Massimo He explains why he believes that classic recipes can be adapted, developed and enjoyed by everyone.

5:53
02. The Evolution of Pesto

Learn how to make traditional recipes. Massimo His unique pesto recipe uses breadcrumbs instead of pine nuts. Join us Massimo Taka Kondo is his souschef.

13:31
03. Tortellini Part I: Broth, Sauce

Tortellini is the best-known dish from the Emilia-Romagna Region of Italy. Massimo You will learn how to make two classic accompaniments for tortellini: Il Brodo, the rich, delicious broth and a Parmigiano Reggiano Cream Sauce.

11:43
04. Tortellini Part 2 Part 2: Dough and Fillings, as well as Assembly

Some special guests join Massimo This guide will help you make the traditional tortellini filling and dough. This essential Emilia Romagna dish can be assembled.

14:09
05. Emilia Burger

Massimo His interpretation of a burger made with Emilia-Romagna’s regional ingredients is shown. He challenges students to create regionally-inspired burgers.

20:38
06. Passatelli Part 1: Vegetarian “Broth of Everything”

Zero-waste cooking is a possibility Massimo’s guiding principles in the kitchen. Massimo demonstrates how a vegetarian brodo di tutto (“broth of everything”It makes wonderful use of vegetable scraps.

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13:42
07. Passatelli Part 2: Bread Crumb Pasta

Massimo shows you how he’s evolved his grandmother’s recipe for passatelli, fresh bread crumb noodles that are light and full of umami. Passatelli can be served in the following: “broth of everything.”

14:16
08. “Spin-Painted” Beet

Find out the secret ingredient to this delicious vegetarian recipe for roasted beets. It is inspired by one. Massimo’s favorite artists, Damien Hirst. Its versatile sauces can also be used in many other types of meat and vegetable dishes.

29:46
09. Sogliola al Cartoccio (Mediterranean-Style Sole)

Massimo This book teaches you how make a delicious, parchment-baked sole with classic Mediterranean flavors such as lemons, olives and tomatoes.

10:43
10. Tagliatelle With Hand-Chopped Ragù (Meat Sauce)

Tagliatelle with ragù is the dish that put Osteria Francescana on the map. Massimo His version uses hand-chopped beef (not ground), and takes time to maximize flavor.

24:57
11. “Better Than Panettone” Soufflé

Massimo shows you how to transform leftover cakes and sweet breads into a delicious, light soufflé that’s better than the sum of its parts. He uses panettone in this recipe. Italian Sweet bread with raisins and candied fruits

19:09
12. Pumpkin Risotto

Massimo teaches you a unique approach to risotto, using fresh orange juice and roasted pumpkin purée rather than the traditional white wine, butter, and onions. It turns out like a dessert, and you can riff on the recipe any way you’d like.

15:05
13. Bonus: Tasting Demonstration

To help you develop your palate, Massimo Walks through the three key ingredients in his version of the dish, and he tries them all. Italian Cuisine: tomatoes, Parmigiano Reggiano, and balsamic vinegar.

18:25
14. Bonus: The Story Behind 2 Dishes From Osteria Frenchcana

Massimo shares how he came up with the recipes for two signature dishes served at Osteria Francescana—The Crunchy Part of the Lasagna and Mediterranean Sole—and demonstrates how they each come together as final plates.