In this lesson, three-Michelin-star chef Massimo Bottura cooks his version of a classic Italian dish: Tagliatelle Ragu. It's the recipe that put Osteria Francescana on the map, the one that convinced the locals that a chef could cook better than their grandmothers. Stream Massimo's class on Modern Italian Cooking: https://mstr.cl/MassimoYT #MasterClass
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It always amazes me when someone can speak their non native tongue in a full video to explain and teach anything. Thank you for sharing!
Taka no talk. I talk he cook.
So he couldn't do it himself... he HAD to have someone do it for him... while he's talking... The framing here does not look very good to be honest.
That “what you call ‘tomato paste’” felt pointed
I had the masterclass video and made this. It is better than any Bolognese sauce out there. Absolutely a poem in a dish
Una ricetta meravigliosa. Ci vuole un po' di fantasia per chiamarla ragù alla bolognese, così distante dalla tradizione registrata. Deve essere un piatto gustosissimo, e si percepisce il livello di ricerca che deve avere alle spalle per raggiungere un tale livello di sofisticazione del gusto. Grandissimo Bottura!
Peasants have a food processor in their kitchen. Bottura has Taka.
absolute legend
what a terrific video, this is how you teach technique
gotta say, when its cubed like that, very reminiscent of cat food.
Im sure it tastes great, but it kinda looks like what my cat eats with noodles. 😅
so old school. I love how he balances the Modern with the Traditional in his food.
Io credo che questi mega direttori generali “chef” debbano stare lontani da questi piatti della tradizione, queste cose devono restare nelle trattorie/osterie della nonna
Ma parla come magni.....!
Homie is too cool to cook himself. He has to make is minion cook it for him.
Uffa. That’s complicated.
bel furbacchione per turisti ahahahah
Ma perché fa finta di essere Steve Jobs? Ma perché non cucina lui?
Respect the guy but I think he's exaggerating a bit too much here. The pasta didn't grab the ragu at all tbh.
quei cubetti di carne mi sembrano la pappa umida per il gatto, altro che ragù