Reimagine your cooking

Massimo Bottura, chef of the three-Michelin-star Osteria Francescana, treats his world-renowned restaurant as a laboratory of concepts. In his MasterClass, he shares how he transforms traditional, regional Italian recipes into thrilling fashionable dishes. You’ll learn to make wealthy, flavorful tagliatelle al ragù, pumpkin risotto, and a MasterClass-exclusive Emilia Burger recipe. Develop your palate and embark on a culinary journey.


Meet your new teacher: Massimo Bottura, chef of the three-Michelin-star restaurant Osteria Francescana. Massimo explains why he believes in evolving traditional recipes, growing your palate, and embracing creativity within the kitchen.

02-An Evolution of Pesto
Begin studying find out how to experiment with conventional recipes as Massimo shares his distinctive tackle pesto, utilizing bread crumbs rather than pine nuts. Becoming a member of Massimo is Taka Kondo, his sous-chef.

03-Tortellini Half 1: Broth and Sauce
Within the Emilia-Romagna area of Italy, tortellini is the quintessential dish. Massimo reveals you find out how to make the 2 traditional tortellini accompaniments: il brodo, the wealthy, scrumptious broth, and a Parmigiano-Reggiano cream sauce.

04-Tortellini Half 2: Dough, Filling, and Meeting
Some particular friends be a part of Massimo to assist make a really conventional tortellini dough and filling. Learn to assemble this important Emilia-Romagna dish.

05-Emilia Burger
Massimo reveals you his interpretation of a burger that options regional elements from Emilia-Romagna. He then challenges college students to create their very own regionally-inspired burgers.

06-Passatelli Half 1: Vegetarian “Broth of Every little thing”
Zero-waste cooking is one in every of Massimo’s guiding ideas within the kitchen. Massimo demonstrates how a vegetarian brodo di tutto (“broth of every part”) makes stunning use of vegetable scraps.

07-Passatelli Half 2: Bread Crumb Pasta
Massimo reveals you the way he’s advanced his grandmother’s recipe for passatelli, contemporary bread crumb noodles which might be mild and stuffed with umami. The passatelli are served within the “broth of every part.”

08-“Spin-Painted” Beet
Uncover the key ingredient on this hanging vegetarian dish of roasted beets that’s impressed by one in every of Massimo’s favourite artists, Damien Hirst. Its extremely versatile sauces can be utilized in lots of different meat and vegetable preparations.

09-Sogliola al Cartoccio (Mediterranean-Model Sole)
Massimo teaches you find out how to make a scrumptious parchment-baked sole utilizing traditional Mediterranean flavors: lemons, capers, olives, tomatoes, and parsley.

10-Tagliatelle With Hand-Chopped Ragù (Meat Sauce)
Tagliatelle with ragù is the dish that put Osteria Francescana on the map. Massimo teaches you his model that makes use of hand-chopped (not floor) beef and time to maximise taste.

11-“Higher Than Panettone” Soufflé
Massimo reveals you find out how to remodel leftover muffins and candy breads right into a scrumptious, mild soufflé that’s higher than the sum of its components. On this recipe, he makes use of panettone, an Italian candy bread with raisins and candied fruit.

12-Pumpkin Risotto
Massimo teaches you a singular strategy to risotto, utilizing contemporary orange juice and roasted pumpkin purée relatively than the standard white wine, butter, and onions. It seems like a dessert, and you may riff on the recipe any manner you’d like.

13-Bonus: Tasting Demonstration
That will help you develop your palate, Massimo walks by way of the tasting of three elements which might be elementary to his model of Italian delicacies: tomatoes, Parmigiano-Reggiano, and balsamic vinegar.

14-Bonus: The Story Behind Two Dishes From Osteria Francescana
Massimo shares how he got here up with the recipes for 2 signature dishes served at Osteria Francescana—The Crunchy A part of the Lasagna and Mediterranean Sole—and demonstrates how they every come collectively as closing plates.

Measurement: 7.16 GB

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