Authentic Italian Soups: From Broth to Bowl
Domenica Marchetti
Class Preview
0:54
- In-depth Instruction; over 123 mins
- On-demand video access anytime
- Bonus downloadable PDF resources
- Access to class Q&A
Classic Meat Broth
16:20
Meet Italian soup expert Domenica Marchetti and learn her authentic recipe for brodo di carne, a fundamental Italian meat broth, one of two broths that you'll make in this class.
From Meat Broth to Soup
22:27
Make a hearty chicken noodle soup, a Roman egg drop soup called stracciatella, and a traditional dish from the Abruzzo region in Italy: crepes in broth.
Creamy & Puréed Soups
23:12
Prepare two creamy Italian soups: a velvety cream of cauliflower soup and a butternut squash and fennel soup.
Vegetable Broth
10:32
Learn Domenica's quick and flavorful method for making a delicious roasted vegetable broth, accented with fennel and wine for Italian personality.
Making Minestrone
17:24
Make a classic minestrone, a popular Italian vegetable soup, using the vegetable broth from the previous lesson, and learn ways you can vary it with the seasons.
Hearty Vegetable Soups
20:28
Prepare a thick, rustic pasta e fagioli and one of Tuscany's most famous soups, a hearty ribollita made with pancetta, bread and a secret ingredient.
Garnishing Your Soups
11:56
Add flavorful finishing touches to your soups using fried capers and sage, pancetta, croutons and olive oil.
Enjoy a tour of 10 of Italy’s most delicious soups! Cookbook author Domenica Marchetti guides you through developing flavor with classic aromatics to make a heavenly brodo di carne, and shows you how to transform this classic meat broth into irresistible chicken noodle soup or decadent egg and parmesan stracciatella. Learn how to make light and flavorful crepes for rich crespelle in brodo, and delve into creamy soups with a velvety cauliflower purée and a roasted butternut squash and fennel soup. Roast and sauté vegetables to enhance their distinct flavors, and create a balanced vegetable broth to serve as the base for minestrone, pasta e fagioli and robust ribollita. Ensure your soups are always perfectly garnished with Domenica’s creative tips, and enjoy simple, satisfying soups every night of the week!
Domenica Marchetti
Domenica Marchetti is the author of five cookbooks, including The Glorious Pasta of Italy, The Glorious Soups and Stews of Italy, and Big Night In: More Than 100 Wonderful Recipes for Feeding Family and Friends Italian-Style. Her most-recent book, The Glorious Vegetables of Italy, was named a 2013 New York Times notable cookbook. Her articles and recipes have appeared in The Washington Post, Cooking Light, Fine Cooking and Food and Wine magazines. Domenica began cooking at a young age, inspired by the traditional recipes of her mother, who grew up in Abruzzo, Italy.
Bonus materials available after purchase