Culinary Arts

Passatelli Part 1: Vegetarian “Broth of Everything”

Massimo Bottura

Lesson time 13:42 min

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

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MASSIMO BOTTURA (VOICEOVER): Broth is one of the best way to add layers of flavor in your cooking. This vegetarian broth, the brodo di tutto, is going to be delicious with the passatelli, the bread crumbs noodle we are going to make in the next chapter. And we're going to make everything with ingredients most people would just throw away. [MUSIC PLAYING] - Hello! I was hiding behind the pan. But it wasn't hot. We start with cold water. Today, we're going to start with cold water, because we have to extract all the flavor from what-- nothing? Maybe something? Yes. We're going to explore what is the meaning of the word, everything. Everything is such a powerful word that, you know-- but you have to know how to manage everything, because there's a big risk of create something crazy if you don't know how to manage. So you have to follow me exactly and listen what I have to say-- open your ears, open your eyes and follow us, OK? That's extremely important then. So Taka, ecco! Give a big applause to my sous chef. Bravo, Taka. Thank you. OK, so what do we have here? We have potatoes, pastinaca, like, , onion, red beet. But also, the skin of the potatoes-- this is part of the-- of what we have to do today-- a broth, actually, an extraction, a of everything. So, for example, you are there. And you need to cut some onion. And you cook some onion-- maybe bake it-- maybe to prepare, you know, is onion soup. Please, Taka, open the onion. You open it, and you put it in the middle of the things. This is what you're going to use. This is where you start. Do you think this is something to throw away? Yeah, it's something to throw away. For people-- they're blind. They don't have your amazing vision. So this potato skin-- this is cold. Why? Because through our knowledge, we are going to give life again to that. As a magician, you know, 3, 2, 1-- go-- we need to toast them. We need to punch them to get life from them. It's about what do you have-- what you imagine. We have this. And we're going to do it with this. I think about you forget some mushrooms in the darkness corner of your refrigerator. You're going to rescue them, slice them, put it in the pan with everything else. And they're going to match perfectly, because this is an autumn broth of everything. [MUSIC PLAYING] You're going to leave in the oven the night before. You're going to keep the oven at 65. You don't consume anything, because it's like-- if you keep the oven closer, you know, it stays there. 65-- you wake up in the morning for, like, 30 minutes in 180, 190 degrees Celsius. And you give a carmelization. Look how beautiful and brown and expression of what it is, the autumn flavor-- look-- and also smells amazing. Oh, my god, it's so beautiful and so different-- one from the other. At this point, ready to go into a cold water. Ah, bellissimo-- so good-- so good. It's very important what I said before-- be open...


Reimagine your cooking

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



Reviews

4.7
Students give MasterClass an average rating of 4.7 out of 5 stars.

Understanding flavors, passion, and creativity is a big factor in this Masterclass, thanks!

The way you talk to your dishes and pop out from behind pots. Your soup made from veggie scraps. One of my top three favorite of 36 classes I've seen.

His energy is Lovely. This course will teach you how to cook Italian dishes with your own spin. Pay attention and let this Alchemist teach you the way

Focusing on my palette and really digging into fresh ingredients.


Comments

Amanda R.

Who's doing a summer broth? Just curious what you all would throw in... I have a lot of courgette ends that need some better use than the compost bin.

Joost R.

please @masterclass, a little improvement on the subtitles? There is a difference between time and thyme...

Stephen D.

I make this brodo regularly. It's so useful to have it at your fingertips. Yesterday I used it with pan seared root vegetables and roasted chicken. Spiced with a little fresh thyme it was delicious.

Stephen D.

When I watched this I honestly didn't believe it would work. No way did I think the brodo would get the the color and taste it needed. I was wrong and Massimo was right. (Of course) Easy to do and you can keep it frozen. Thanks for this. Loved it!

Ryan P.

May be a dumb question, but is there any way I can download the PDF from the app? And if not, that’s a major flaw. Thanks!!

Jeremy

it's amazing how free he is when he's cooking. Often I get locked up mentally when cooking. Must adhere to the recipe. I don't usually feel free to play like he does.

Kristine K.

I love that he mentioned the food waste. How wonderful is he? Now I forgot the website I will go back. I hate wasted food! I have question did he say keep the oven on all night?

MaxcineV

I do feel guilty about throwing off cuts away, I always think about what can I do with those off cuts, so that I get more from the same amount of veggies. We are throwing away oppertunities, flavourful oppertunities.

A fellow student

It doesen’t matter the initial temperature of the water, you get the same risult.

Margie C.

I'm in love with this man! His vision for food, and the sensuality he uses as he creates his dishes make him entirely sexy.