Italian Cooking with Broths

Andrea Berton’s course takes you through a culinary journey featuring a range of dishes, each highlighting specific techniques and applications of broths:

• Tortelli of Veal: Starting with a classic cuisine approach, Andrea creates a refined, translucent consommé, recycling the meat to make a tasty filling for tortelli served in the consommé itself.
• Chicken Pie: Addressing the issue of waste, this lesson utilizes poultry cooked in the broth and vegetable puree derived from the broth cooking process.
• Broiled Cuttlefish and Caviar: The technique for preparing a flavorful fish stock that complements sautéed cuttlefish and caviar, optimizing the marine flavors, is demonstrated.
• Risotto with Shrimp Tails: In this recipe, the broth is used in two ways: unclarified for cooking the risotto and clarified to be served at the table with a presentation pitcher, reflecting Chef Berton’s distinctive style.
• Vegetable Spaghetti and Roasted Tofu: To add complexity to the broth’s flavors, extraordinary ingredients are incorporated alongside the conventional base. Soy sauce enhances the savory “umami” essence of the vegetable broth, which accompanies vegetable spaghetti, basil leaves, and roasted tofu.
• Roasted Breast and Egg Pasta Sheet: This recipe emphasizes the “napping” technique and perfecting the cooking of pigeon breast. A delicate sheet of egg pasta binds the various elements present in the dish.
• Ravioli with Garlic, Oil, and Chili: The technique of cleaning and cooking cicadas is explored, with cicada shells used to create the broth base. The bodies of the cicadas form the basis of the dish, complemented by a cicada broth.
• Tomato Paste Shells: The course concludes by showcasing the technique for preparing a tomato broth using the decanting technique, resulting in a transparent liquid.

This course provides an in-depth exploration of broths and their applications in various culinary creations, led by the expertise of Chef Andrea Berton.

Who is it for?

Andrea Berton’s cooking course caters to a diverse audience, welcoming both professionals seeking to enhance their skills with advanced techniques and culinary enthusiasts eager to grasp the fundamentals of broth preparation. Guided by the esteemed chef Andrea Berton, this course is an opportunity to delve into the creation of clarified and gourmet broths.

For professionals, it’s a chance to expand their culinary repertoire and offer exceptional dining experiences, while cooking enthusiasts can indulge their passion for food and learn from a true expert. This course provides an accessible and engaging environment for all who are eager to explore the art of broth preparation.

What you’ll need

• Non-stick frying pan
• Skimmer
• Meat Grinder
• Microplane
• Pastry piping bag
• Pasta machine
• Whisk
• Plastic film
• Baking paper
• Cooking brush
• Narrow-mesh strainer
• Immersion blender
• Microwave oven
• Vegetable spiralizer