The preambles are over, and the MasterChef competition has really gotten to the heart of things: last night, for the first time in this new edition of the program, two of the aspiring chefs had to abandon the brigade.
I am Chù and Fiorenzawho put down their apron respectively atInvention Test et al Pressure Test. The twenty-two-year-old student originally from Madagascar (who now lives in Parma), who entered the masterclass thanks to a sponge cake with lemon custard, Chantilly cream and dehydrated lemon peel, in homage to her adoptive father, was not forgiven a head of garlic left whole on the plate (a blue fish with white asparagus on squacquerone sauce). Florencea 31-year-old radiology technician from the province of Naples, has prepared a stuffed pasta seasoned with too much “anger” – as she herself explained to the judges Antonino Cannavacciuolo, Bruno Barbieri and Giorgio Locatelli – which made her lose sight of the harmony of the dish.
But by making mistakes you learn, and this also applies (and perhaps above all) in the kitchen. From the mistakes made by the competitors in these first episodes of MasterChef, we can obtain an instruction manual on which what not to do if you want to stay in the race as long as possible.
The legendary chef Bruno Barbieri came to our editorial kitchen and prepared tortellini with the Director, Maddalena Fossati Dondero. The complete recipe service is on the number of December 2023on newsstands from November 21st.
As well as on our Instagram channel (to follow to always be updated), below you will find the video and its precious extra advice:
There puff pastry must not be dry, it must tend to be soft. So, when making tortellini, if it’s raining outside, if it’s humid it’s much better
If you want create humidity in the kitchenjust put a pot of water to boil
Must make the dough squares all the same, then you put the filling in the center, take a flap from one side and a flap from the other, join them together, press them together with your fingers and roll them up. Watch the video!
Tagliatelle? Bruno Barbieri gives us a classic recipe and a tantalizing recovery version of the great Romagna classic. Plus his twist: a voluptuous parmesan fondue. These are two of the dishes described in his new book This is how it’s done! 75recipescrazy good andeasyto do with the help ofchef (Cairo Edizioni), out on November 27. She told us some curiosities in advance.
The new cookbook by Bruno Barbieri
The interview
The book is calledThat’s how it’s done!: Doesn’t that sound a little intimidating from a great chef like yourself? «That’s how it’s done! It might even seem like a strong expression, he’s right. In reality this recipe book wants to tell what people want and are looking for. It all comes from my work on social media: people were constantly writing: “How do you do it?” Consequently, the book was born, to satisfy all those curiosities and culinary urgencies. Inside there are very simple dishes, those for students away from home, such as pasta cacio e pepe, penne all’arrabbiata, but also the great Sunday family dishes. And, to end on a high note, the world of desserts.”
She is also known for being the judge ofMasterChefa haute cuisine talent: why such an “easy” and homely book? «Because over the years I have changed the way I approach people. Until a few years ago, chefs wrote books only for self-celebration: it was always from chef to chef, never from chef to the public. Today we need to be simpler and more direct. I would like to reach the general public and the public who make the recipes. It seems silly, but if you follow all the instructions, sometimes a masterpiece comes out.”
How did you choose the recipes? «I wanted them to be recipes that would last a lifetime. Recipes that people browse for years and make their own. I divided the chapters by occasion, thinking mostly of ideas that do not start from a dish, but from a story: there is Sunday brunch and family lunch, “recipes from around the world” and those “like in a hotel ”. Cooking is not only a gastronomic theme, but also a life experience. The first thing you do when you return from a vacation or business trip is cook. And the best thing is to rework the recipe in your own way. You have to cook and put your own self into it and you have to accept that sometimes a masterpiece doesn’t come out: even “crap” has its own reason, its own “life”, in short a meaning: it lays the foundations for something else. Many delicious dishes were born from a mistake. In the end, you know, you shouldn’t take yourself too seriously. Even us chefs, who always do this job. Otherwise, soccia how boring! The stereotype of the sulky chef doesn’t work. I also talked about it with Antonino Cannavacciuolo: we need to try to share with people.”
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