top of page

Sat, Dec 19

|

1PM EST | 6PM UK | 7PM Rome Live from Italy

Tortellini in Brodo

Chef Francesco Lucatorto teaches us how to make Tortellini in Brodo, the most iconic pasta shape in Italy, and certainly the most iconic fresh pasta hailing from Emilia Romagna

Registration is Closed
See other events
Tortellini in Brodo
Tortellini in Brodo

DATE & TIME

Dec 19, 2020, 10:00 AM – 12:00 PM PST

1PM EST | 6PM UK | 7PM Rome Live from Italy

EVENT DETAILS

Chef Francesco Lucatorto teaches us how to make Tortellini in Brodo, known for their iconic pasta shape and and certainly the most iconic fresh pasta hailing from Emilia Romagna Region. These days, tortellini are still an excuse for families to reunite around the kitchen table and partake in the laborious task of preparing hundreds of little dumplings for the traditional Christmas meal. Click on Read More to find out more about the recipe and ingredients needed.

About the ingredients

Click here for the full Ingredients List

Ingredients for 2

For the stock

  • 1\2 a chicken
  • 1 yellow onion
  • 1 celery stalk
  • 1 carrot
  • 1 bay leaf
  • Few peppercorns
  • water
  • Sea salt

We reccomend to have the stock ready ahead of time since its a very long process: prepare the stock from cold water using all the ingredients, bring to a boil then reduce to a simmer and cook for about 45 minutes minutes skimming the surface when needed, set aside when ready.

For the pasta

  • 2 uova
  • 200 gr 00 flour

For the filling

  • 2.82 oz mortadella (80 grams)
  • 2.82 oz prosciutto crudo (80 grams)
  • 2.47 minced pork diced (70 grams)
  • 2.47 minced beef diced (70 grams)
  • 1 1/2 cups parmigiano reggiano grated (150 grams)
  • 1 egg
  • Nutmeg
  • Salt
  • Black pepper
  • 4 tsp Butter (20 grams)

Tools

  • Pasta machine
  • Wooden board
  • Pasta roller
  • Sautee pan
  • Boiling pot
  • Cotton Cloth

About Chef Francesco Lucatorto

Chef was born in Genova, the world capital of focaccia. After studying the Culinary Arts in Italy (ALMA) he joined 2 Michelin star restaurant Providence under Chef Micheal Cimarusti. He soon began exploring the LA food scene, working for Terroni, Officine Brera, Otium, followed by the opening of Sixth+Mill Pizzeria and most recently Osteria Angelini. His passion for food brought him to discover the beauty of baking, kneading and proofing dough. This coupled with his Ligurian roots resulted in an obsession for focaccia.

Disclosures:

Lovell Productions will be recording this class. If you do not wish to be recorded, please keep your video and audio switched off during the live event.

By purchasing and tuning into this online event, you agree that you may be filmed, photographed, or recorded, for use by Lovell Productions, and each of their respective licensee , assignees, and affiliates (THE “RELEASED PARTIES”). The released parties have the right to use your name, picture, voice, performance and any and all other likeness (collectively, “likeness”), in any manner, in all media (including, without limitation marketing, sponsorship, and advertisement) throughout the world. In perpetuity, you waive and right to inspect or approve materials or receive compensation for your participation or any use of your likeness. If you don't agree to these terms, please do not turn in video and audio during the event. If you are the parent / guardian of any minor(s) in the vicinity, you make all of the representations, agreements, consents, releases, and waivers herein on behold of yourself and such minor(s).

TICKETS

  • Cooking Class (Members)

    Select this ticket type if you have a IMPASTIAMO membership plan. You will receive a Zoom link 72 hours before the class. After the class is completed, you will also receive a link to the class recording.

    $49.50
    +$1.24 service fee
    Sale ended
  • Cooking Class (One Time User)

    You will receive a Zoom link 72 hours before the class. After the class is completed, you will also receive a link to the class recording.

    $25.00
    +$0.63 service fee
    Sale ended
  • Ingredients Kit

    Inclusive of delivery. Includes: Ingredients for 2 500 Bucatini Mancini, 60ml Extra Virgin Olive Oil, Pecorino Romano (100g), Parmigiano Reggiano (100g), pepper. Not included in membership. If you have a membership pro, email us at info@impastiamoclasses.com to redeem your free monthly kit.

    $49.50
    +$1.24 service fee
    Sale ended
  • Class Recording

    If you are unable to make the live class, you can purchase the recording. The recording link will be sent to you 24 hours after the class takes place.

    $20.00
    +$0.50 service fee
    Sale ended

Total

$0.00

SHARE THIS EVENT

bottom of page