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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Preview

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.

to reconnect with cooking and food with passion and love, to invoke memories and emotions for my kids and the past for me and my husband for the pleasure of cooking and eating. That traditional food gets life from creativity when elevated to a new level. That Taka chops and cooks very well (like a God) and Massimo loves to talk and communicate his food.

Massimo and Taka where sooo amazing, sweet and lovely! Totally amazing!

Massimo Battura is such an inspiration! I appreciate his enthusiasm, creativity and drive to push the boundaries of what we can do with food. I feel so inspired to cook after watching this series. Thank you!

inspired by a further discovery of my emotional connection to food


Comments

A fellow student

What an inspiring teacher and chef he is and what a great use of vegetable scraps. I had my first try making the 'everything' broth, but after I cooked them in the oven at 180C for 30 minutes they got a bit burnt, and then the flavour of the broth was burnt and bitter. Has anyone else had this issue?

Susan T.

Chef Massimo is so inspiring and his ideation of the food he's creating is so creative and amazing - so generous and funny too - loving every bit of the lesson. Thank you!

Kris S.

Chef Massimo`s passion and energy is addictiv! What a amazing masterclass! LOVE it.

Michelle R.

I love him! I ended up binge watching the whole class until 3:00 AM last night and immediately started my Broth of Everything this morning!

Ramona W.

The first picture is of my Vegetable Scraps that I used...I save my tops and scraps in a ziplock bag in the freezer for all of my broths...I did add the Celery Root and Parsnips. Dehydrated in the oven overnight...the aroma in the house was amazing all night. We just wanted to open the oven and eat the scraps...after roasting the scraps and then making the Vegetarian Brodo di Tutto (broth of everything) for 6 hours...there was just a little hint of a bitter flavor. I used a little Apple Cider Vinegar and it took care of it and it's delicious! Next to make the Passatelli (pasta).

KristinaArgento

This guy makes me laugh so much while learning some great tips! Does anyone else just want to hang out with him to laugh??

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!