about Narda Lepes Named Latin America’s Best Female Chef 2020, about UK Closes Restaurants and Bars for at Least a Month. Mix together into a uniform ball of dough. Touch my soul!") MASSIMO BOTTURA: We're going to teach you my version of a classic Italian dish, Tagliatelle a Ragu. Chef Massimo Bottura creates a meal from Thanksgiving leftovers in NPR's kitchen. The addition of onions was great, although the minty-herby taste of the pesto was somewhat lacking. 1 contributor to landfills, and as it decomposes, it releases methane, a powerful greenhouse gas. Add a tea infuser comprising some lapsang souchong and elderflower to it. Place the dough in a ricer and press it directly into the boiling broth. "If my grandmother could see me doing this now in Washington, she would laugh," he says as he works. Place the breadcrumbs, Parmigiano-Reggiano, nutmeg and lemon zest in a shallow bowl. Once it tastes right (nice and meaty), drop the passatelli into the broth and raise the heat to high. our previous take on Marcella Hazan’s Risotto, Make This Cacio e Pepe Flatbread for Homemade Bread Day, This Caprese Pasta Recipe Is Just What You Need for a Quick Weekend Dinner, Risotto under PHP200: An Italian Classic with a Lemony Twist, To Those Who’ve Asked for It, We’ve Finally Hacked Mamou’s Lorenzo Truffle Cream Pasta, Bacon Pao de Queijo Recipe: An Upgrade to the Brazilian Cheese Bread, We’re Obsessed with Sea Urchin So We Made Uni Risotto With Wasabi Cream. Then, grind up the bread in a food processor. • Like Christina Aguilera, who says that in order to sing well you must do it with emotion, and follow your gut, Bottura instists that cooking is an act of love. It takes a special kind of soul to create good things from otherwise tragic circumstances. "You know, cooking is an act of love. After about 45 minutes, the bones go in water to boil to become the broth for passatelli. For a recipe as traditional and simple as this, it really is all about the ingredients. If the bread isn't dry enough, you can toast it in the oven first for about 20 minutes at 250 degrees. As the rinds melt, they give off flavor and thicken the broth with the proteins and fats from the cheese. From broth to panettone Bottura has always had fun with the guineafowl theme, alternating historical references (the recipe is, in fact, inspired by Trimalcione's dinner in “Satyricon,” where the guineafowl's filling was game and the sauce was a garum) is paired with funny provocations (guineafowl served in a panettone crust, for example). • France Meets Cambodia with Joannès Rivière. Break the eggs and add to the dry ingredients. Bread Is Gold was born of Refettorio Ambrosiano, a project Bottura started in 2015 in Milan, Italy. When roasted, put the bones in a pot and cover them with cold water. Heat broth in a saucepan over medium heat; set aside and keep warm. Food is the No. This classic Emilian recipe, passatelli in broth, has been passed on from generation to generation in the Bottura family. The Italian’s verdict: It was great, and he couldn’t even guess the ingredients. To make passatelli, you'll need a turkey carcass, leftover bread, eggs, Parmigiano-Reggiano cheese and nutmeg. The turkey bones and vegetables go in the oven to roast for about 45 minutes at 350 degrees Fahrenheit, though we check on the bones often to make sure they don't burn. Keep a vegetable/meat broth ready beforehand. Becky Harlan/NPr Bottura is a firm believer that nothing should be wasted in the kitchen. We asked Massimo Bottura, one of the world's best chefs, to help us figure out what to do with our holiday leftovers. Massimo Bottura has some amazing recipes such as homemade tortellini in parmigiano cream, pasitelli with a broth that requires the slow overnight oven cooking of vegetable scraps, and an amazing… It's based on a recipe handed down from his grandmother, which we've also included below. He keeps all the rinds from grated cheese in the refrigerator until he has a good amount — say ½ pound. A meat medallion of partridge, mallard and liver with civet sauce and apple mustard. Take a piece of sole, or another firm white fish such as turbot, sea bass, or snapper, cut it in half, salting it, and stacking the two halves one atop the other. Your IP: 66.198.240.42 Add the onions, chopped roughly, skin and all, green carrot tops, parsley. If there is an important lesson we have learned from the Italian kitchen, and one that we can pass on to future generations: Never let edible food go to waste! The rind, he says, will be important to creating a savory broth. If you are on a personal connection, like at home, you can run an anti-virus scan on your device to make sure it is not infected with malware. Survey: Chefs, What's Missing in your Career? The finished product: passatelli in brodo, a traditional Italian dish perfect for a chilly day. Then, pile on five thin slices of lemon, cherry tomatoes, olives and capers. Besides, if I roasted vegetable peels for the entire night, I would probably oversleep and burn the building down. When the passatelli surfaces (about 1 minute), it's ready. In light of the earthquakes which struck the Emilia-Romagna region of Northern Italy (where he also grew up) in 2012, Bottura sought to find a way to use up the close-to-a-thousand wheels of Parmigiano-Reggiano that were damaged in the process. Narda Lepes has been named Latin America’s Best Female Chef for 2020, and will be honoured at the virtual countdown of the list of Latin America’s 50 Best Restaurants 2020, sponsored by S.Pellegrino & Acqua Panna, on 3 December. Bottura kneads it all into dough, then squeezes it through a ricer to make thick noodles. Serve hot with broth in a bowl. You may need to download version 2.0 now from the Chrome Web Store. It's his daughter's favorite dish, he says. cure the lamb in the mixture for 10 minutes. (He says it called out to him: "Use me! Lay the turkey bones out on a baking sheet or pan with an edge. Editor's note: This is the recipe Bottura improvised in NPR's kitchen. You may need to download version 2.0 now from the Chrome Web Store. Changing the world ... one leftover meal at a time. (Don’t use sage or rosemary; they’re overpowering.). Your email address will not be published. To milk them for all they’re worth—quite literally. If your crumbs aren't dry, toast them in the oven at 250 degrees Fahrenheit for about 20 minutes (but don't let them burn). Watch the trailer for Massimo Bottura's new movie here. S.Pellegrino Young Chef, in collaboration with Fine Dining Lovers, would like to investigate chefs' needs in the face of the pressing challenges in the restaurant world today. Just buy the winter vegetables, the winter roots. It depends on what you have on hand. "People don't realize how many ingredients you can discover if you are curious," Bottura says.

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