The MOST COMFORTING Thing You'll Ever Eat
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- Опубліковано 17 жов 2023
- Today we are making the single most cozy, comforting and soul satisfying dish, the famous tortellini in brodo from Emilia Romagna. It’s like a perfect warm hug in a bowl.
RECIPE:
Tortellini in Brodo
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Products I used:
Stainless Frying Pan - madein.cc/notanother-stainles...
Stainless Saucier - madein.cc/notanother-stainles...
Gear
By hand:
Mattarello (not a normal length rolling pin) (the Sicilian Slugger: www.nonnaswoodshop.com/en-us/...)
Pasta Bicycle (www.qbcucina.com/item/adjusta...)
Or by machine:
Mercato Pasta Machine: amzn.to/45cxW12
If you have extra time this is a restaurant tip. Simply blanch the bones and carcass if you want an extra clear broth. Put everything in the pot. Bring it to a boil. Turn off and throw away that water. Rinse quickly with cold water the trim, bones and meat, add cold water and bring to a simmer. This extra step is often used when making veal stock where the bones aren’t roasted. It’s a trick from Tom Calicchio. This step is also used when making ramen broths as well.
Don’t worry about loss of flavor. There is plenty left and will be extracted with the longer cooking time. In my opinion the flavor is also better because more of the scum, blood, and other undesirable particles are washed away.
But as always “not another cooking show” in my opinion is the best Italian cooking channel on UA-cam. This dude knows his stuff, his food is excellent and he keeps me coming back for more. Love it!
This is a technique I’ve seen in numerous Eastern cultures, based on Mark Wiens travels. It’s universal in the Eastern cuisines, and I’ve only seen roasting used on occasion, usually by a chef/cook of mixed East/West background. But discarding the first boil is typical for Ramen, pho and all kinds of soups/broths to get rid of “impurities” in the form of the foamy gunk rising to top, (which you still get , but less of it). Koreans even carefully hand wash each of the bones and the pot before starting up the boil again.
@@jeanniebrooks Thank you for elaborating further. Just to clarify I am in no way saying Tom pioneered this method. Just saying that I learned it from his kitchen. European chefs have for decades benefited from oriental cooking techniques and ingredients. This is just one example.
To echo your point, Jeju Noodle Bar in West Village NYC has their cooks scrub pork bones with tooth brushes after the blanch to make their Tonkotsu broth
@@cheflev9884 Thanks, I didn’t mean to imply you were saying Chef Tom invented this method, just my surprise at what I’m learning from UA-camrs and their followers’ comments. Exciting world of cooking! Thanks for sharing. We are both fans of Stephen Cusato. He is a talented, natural born chef who never ceases to delight me and intrigue me with his creations!
Y'all cannot even slightly comprehend how GOOD AND COMFORTING this dish is. My grandma used to make it often and we absolutely and utterly loved it! Please please you need to try and make this recipie at least once. Amazing vid!
My family has always made this since I was a kid. We used to have an old lady live down the road from our apartment in Italy who made fresh tortellini by hand. Trays of the stuff. Alongside the deepest, richest and most refined broth with fresh parmigiana melting on top. Christ almighty, this takes me back. Thank you for sharing this truly heartwarming recipe.
I always find it fascinating how Italian cuisine has close variations of its own to many dishes from Chinese cuisine. This dish looks very similar conceptually to wonton soup - or 水饺 (shui jiao / sui kow) - and I'm sure equally delicious!
It's because they stole it from the Chinese. Hope this helps!
@@heathers.7755 I am not Italian but wrapping things inside a dough and cooking in water hardly counts as an invention.
Wonton soup has a much bigger sheet of noodle and it's not made from semolina flour.
@james6822: Unbeknownst to most of the world, China is home to hundreds if not thousands of noodles. Noodles existed in China and Asia long before pasta appeared in the Mediterranean world, and the legend goes that Marco Polo brought pasta to Italy from China in the 13th century.
There was an old Jewish cookbook I had a long while ago, and the author remarked that everyone puts kreplach in soup.
I love that you eat amongst the uncooked tortellino. True immersion.
I love this channel. Please never stop showing and teaching us about italian cuisine and culture!
Glad to see you making pasta with a mattarello! I was in Italy last month and although the food is great everywhere, I found that Emilia-Romagna and Bologna specifically have the best food. It's all so comforting, like there's a grandma making the pastas in each restaurant.
If you ever find yourself in Bologna, take a class at la vecchia scuola bolognese, the knowledge they share is incredible
This looks deliciously comforting, as well as fascinating, and we can't wait to make this!!! Thank you, yet again!!
I like how you explain the ideas behind what you are doing and give a spectrum of how much effort you can put in to making the dish. Great job!
Started watching you when you had 9k followers somewhere in 2017. So glad you hit the million, always felt your content deserved at least these numbers. I started cooking more with your videos, so thanks!
Great job. One of the best cooking videos seen. You have a great way to explain to the detail how to do, how to approach and how to finish the dish. Comfortable and slow taking thru the whole dish. Fantastic!
Just got back from Bologna and ate this every day. Totally sublime food! Now I know how to make it. Everyone needs to go there.
You and your channel are a bowl of comfort. Thank you.
Beautifully executed. I will be making this soon. Thanks for sharing.
This recipe always takes me back up to my happy place!!! Thank you for being such an amazing ambassador of authentic and heartfelt Italian food :) I love how your channel potrays the very best of both Italian and Italian-American food
Thanks for making my day!!! So happy my message got to you
Another masterpiece, Stephen! Great job! I never knew brodo was a thing until I watched your videos. I thought only Asian cuisine included mixed meats and bones for broths, and I thought Western cuisines always involved roasting or browning the meats. Never have I seen such a clear broth. It’s awesome!
Great instruction on the pasta making and shaping the tortellini! Again, your food is almost always worthy of a fine Michelin star restaurant menu. This is no Tuesday night dinner. It’s “special occasion!”
Looks delicious, and you are an excellent teacher in the ways of Italian cooking. One of my favorites is Tortellini ala Panna, haven't had it in years, but dream about it often. Thanks again for the share of this special recipe. Caio
I applaud your patience and dedication to make this dish 👏👍✌️☮️
Great show and skills, thank you!
This is an excellent video. Comprehensive instructions, yet easy to understand. Great background and color. Clear enthusiasm and passion for his subject. Hits on all cylinders.
Man my Nona used to make this or cappelletti e brodo every meal and it’s something that I always miss. This hit home.
Reminds me of a dish I had at a French fine dining restaurant Mirazur, supremely elegant and beautiful.
Once served it looks simple but it is next level preparation. And looks fantastic!
Love your videos. You inspire me to attempt to make something I have never tried making before. Thank you.
Outstanding Chef ,Thankyou
This was one of my late italian grandmother’s favorite dishes. Absolutely loved it everytime. RIP Grammy
This is a special one. Thank you man.
Thank you very much for the lesson on how to make a clear broth. God bless!
This one of my favorite dishes.
Mama mia.....those look and must taste exquisite. Great presentation
i love your relationship with food 🩷
You really present a beautiful philosophy behind the dish. A bit like how our beloved grandmother could make the best damn peanut butter toasts in the world. The secret is always the love poured in. I can tell when I'm making a dish out of necessity versus when I really want to spoil my family and make them happy. Same recipe, totally different outcome.
great recipe, cant wait to make it
Who never taste it cant imagine how good it is, btw to be full original you must burn onion on the stove a bit, and put some leak and celery root also inside, some kale is also welcome. Good food 👌
By the way, all made by hand ! Because people who buy everything in a supermarket cannot imagine what the real taste of such a dish is.
This is the way 👌🏻
Rosół for the win!
Love the channel, keep up the great work
My Nonna used to do her ravioli in brodo, this reminds me of it and has me drooling.
Perfect!
Oh, what a wonderful recipe! Thank you so much (ordering a mattarello right now)!
Love this recipe ❤❤❤
The best UA-camr ever, Everyday I open UA-cam just checking if you upload new video I miss, I already turned on the bell but I need to make sure. I did lots of your recipes and it was heavenly tasty. Big fan from Saudi Arabia 👍🏻👍🏻
Excellent video and recipe! this is the mission of the weekend Sunday dinner :-)
Pretty legit! This is our main dish for sunday's family meal in the fall and winter. It's important to point out that you encounter different names and recipes for these: it depends on what province of Emilia you live (Parma, Reggio Emilia, Modena and Bologna). There's a huge rivalry between them! The main differences are the recipe of the filling and the way you fold the pasta. Yours is more towards the tortellini recipe (Modena/Bologna), considering that there's mortadella in it. In Reggio Emilia, where I am from, they're called "cappelletti", which kind of translates like "cute hats" because of the pointy top. In Parma they're called "anolini", and they're more flat and rounded. It's so nice to see our culinary heritage being embraced all over the world. Makes us proud! Keep up the good work!
Caro Maestro, incredibile vederle tirare la sfoglia col matterello e realizzare i tortellini, seguendo la ricetta a puntino. Complimenti! I tortellini sono patrimonio della cucina italiana ed anche di chi li apprezza. Grazie!
I have my mattarello from the same shop!! I love it so much
Lovely!
This looks divine 😍
Amazing!!!!! I so want to try this before I die!!!!
Masterfully made and explained, as usual. And yes, bending them with friends is a nice way to spend time together. The grandchildren helped the grandmothers to make them. With their small fingers, the shape was perfect.
The south-eastern part of Emilia-Romagna is Romagna. Here we have Cappelletti instead of Tortellini. They are larger (twice or more), the sfoglia is a little ticker, they're bended differently and the ripieno is made of cheese (but there is a variant with meat). The ripieno is made with ricotta, parmigiano, eggs pepper and a little nutmeg. You should also use "squacquerone" cheese, but I guess you won't find it easily in the USA. It's a fresh not seasoned creamy, delicate, light cheese. However "stracchino" or "raviggiolo" are good, too. Those who like it can add also a little lemon zest.
The main difference is that you can cook them with broth (chicken) as well as with ragù.
P.S. When rolling the "sfoglia", do not press too hard as it thins out, otherwise you risk making holes. Towards the end, just press very gently.
man thats looks sooo good
I’m from Bologna. YOU ARE THE BEST 👍👍👍
My man, you are an absolute legend.
Wow a labor of love.
So good
My Great Grandmother from Italy started my family making these every Thanksgiving and Christmas, but we call them tutellis. Basically the same though except our pasta pieces are much larger, pork/beef mixture stuffed pasta in a delicious broth, so good.
What a wonderful tradition your grandmother made a gift of to your family! Hope your family will also pass it on. Thanks for sharing.
Delicious!
Bravo!
daaaamn, looks gorgeous
Looks delish! My aunt makes the broth with a bit of star anise.
Good recipe
THE ABSOLUTE MOST SATISFYING AND NURTURING MEAL I’VE EVER HAD!!
Lucky for me my husbands’ family is from Emilia-Romagna😅
Wow!
looks yummy
I am going to give this a try! A little nervous but if you don't try, you won't know! Looks delicious...
The Sicilian Slugger, amazing.
Beef shank is one of the most underrated cuts I've ever had the pleasure of using
Can I just second the 'I love this channel' comment. Always looking forward to a new episode
You are so smart!!!
Indeed the best. I put some fresh chopped flat parsley and grated parmesan on it
Growing up my father would make this dish with gnocchi and beef broth as well as tortellini. I still use that combination to make it as a comfort food all the time. In college it was an easy meal that people would question my sanity until they would have some with me and realize how great tortellini, gnocchi and beef broth are together and topped with some parmigiano. Frozen tortellini, frozen gnocchi, beef broth and good cheese. The simplest form that always tastes great! I need to try this homemade version though for sure!
This is really top shelf, though because it is labor intensive. Most home cooks don’t cook like this, you would only find it in a fine restaurant (one that I couldn’t afford, probably!) but I love the way you describe making it with frozen gnocchi, pre-made tortellini and maybe purchased beef stock or broth. Thanks for sharing your family’s way of making it.
I agree that Chef’s flour is fantastic. Though I have seen posted comments on other sites that say King Arthur bread flour will provide a pasta with good texture. Never tried it myself. The Chef’s flour is my go to.
Oh, Yum!! 😋
a Romagnolo guy here :D
We use to salt the water before simmering the broth to let the meat and veggies taste better.
Good filtering of the broth, but after tortellini we usually eat all the meat cause it tastes amazing, with some homemade tomato or green sauces.
Nice work tho.
Love from Italy
Italian brodo (with any stuffed kind of pasta) is in my Top 3 dishes EVER. Hell, might even be my Top number one dish ever.
Thanks for all the time You put into these videos 😊😊😊❤❤❤❤
My dad is from Rome and he often made this for my family. I’m sure he still does
Now, that's a carrot! Great recipe-thank you so much : )
Thank you for sharing this recipe. Brings back so many great memories of holidays growing up. So so good. May just have to make it for Christmas this year. I’ve been o the hunt for a board, what size is yours and where did you get it?
MY MAN, ONCE AGAIN, CONGRATS!!!! the way you do the things makes me really think you are one of us in the kitchen! just a non asked suggestion: try to use some drops of olive oil instead of butter, and then tell me what you think! All the best from Roma, AndreA.
I love this channel
The roach dog is Italian
@@luciferjho9298 meaning?? I guess I'm just slo😂😂
@@jason.hewettnaw I’m with you as well 🤣
@@PremiumMatt @jason.hewett I am da roach dawg
So with ya. As a kid, my dad's friend was a restauranteur and the Tortillini in Brodo was pretty much the only thing I cared about, with a fuckton of freshly grated Parmesan. Awesome video.
Thank you for your methodology of doing a YT food channel. Your originality is a breath of fresh air in this unfortunate era of food "reaction" videos that a lot of these YT "chefs" are doing. Keep up the great work!
I get multiple compliments when I wear your sweatshirt, even hear "I follow him too".
In germany we have a similar dish called „Maultaschen“. Ist like a big noodle filled with Pork. It‘s commonly cooked in broth or panfried
The book with this recipe is called American Sfoglino by Evan Funke if anyone is interested in learning from the source he mentioned.
I like that Stephen always shares his sources and where he learned from. He always gives credit where credit is due, unlike most YT chefs, who just cast the impression that they invented it without doing any research. Most learn like we do: if you want to learn how something is made, find many recipes and compare them. Consult famous cookbooks, check other sources like Wikipedia, SpruceEats, then make it, perfect it, then make it for your YT channel. Or watch somebody who did all of this for you! Like Stephen!
Love you brother! ❤
In my household this is a special christmass dish, when made with a "full" homemade bone broth and homemade tortelini. As the "pasta course" in a big maltese/mediteranean christmass meal. It doenst seem like much of a hassle, but oh boy. When you're making enough for just shy of 30 people its a multi-day event to prepare the one dish. 3 days on the broth with skimming + filtering etc etc. And about 2 days making the tortelini and freezing em on baking trays. And the broth is either in one GIANT pot or two smaller ones. Either way monopolising the whole stove. But it was always worth the hassle
shocking that there is no filler. I am struggling to fathom an Italian grandma using so much meat, even in tiny portions. making tortellini is absolutely a labor of love.
We made these every Christmas. We did them a little differently than you do but it would take hours to complete and we called them Cappelletti’s.
Not going to argue about where pasta originated from. As far as I'm concerned, the Italians put on the map a product that remains a world wide favourite. As for this video? Awesome. I'm no stranger to this meal, I can tell its done well.
Great video. Reminds me of the soup my family would eat during the holidays only we used Capaletti's.
Question...In the video, you only used half the pasta dough you prepared. How long will pasta dough keep in the fridge? And, can you freeze it?
This may be better than chicken soup. I feel healed just by watching this.
You are my hero
Its like polish rosol, but we add pasta dumpling filled with ground meat from the stock and we finish dish with fresh parsley and carrot from stock.
Oh yeah !
That broth looks Gorgeous and silky! Why unseasoned though? If I was making the broth just for this purpose, could I season from the beginning?
My family came to South of Brazil from Italy in the 1800's and over here we have our immigrant version... Called Sopa de Agnoline or Zuppa di Capeletti. IT IS AWESOME! You rock, Steve. Thanks for sharing.
The Pink Door in Seattle makes a wonderful version of this. I find it hard not to order it when I go there.
if someone made this for me, I would fall to my knees and propose. I would decate my life to making them happy.
I need you to make a book now!
My top tip. Add the parmigiano rind into the broth for an extra umami flavour.