A Moment For: Palazzo Salato’s Cute-as-a-Button Bottoni en Brodo

Sydney, when it’s cold and rainy there’s not much better than some kind of brothy bowl. It brightens everything up. You can find one such bowl at Palazzo Salato, the art-filled Italian dining room in the CBD from the Love, Tilly crew. Right now, bottoni en brodo is on the specials menu.

“I was looking for another way to use up the cheese rinds, so as not to waste them,” head chef Matthew Goddard tells Broadsheet. “I’d created a similar dish in the past in London, when I worked at Elliot’s, and after experimenting with a few different fillings at Palazzo, we all agreed this one was a banger.”

The filled pasta is named for its resemblance to buttons. Plump, round little dumplings with scalloped edges are filled with almond, ’nduja and ricotta. They arrive swimming in a punchy, cheesy broth. Here are all the details.

What: almond, ’nduja and ricotta bottoni en brodo.
How: first, the stock is made by mixing cheese rinds, kombu and herbs in a pot of water, then simmering for hours to let the rinds release all their flavour. “For the bottoni, we soak the almonds for 48 hours, then blend them into a smooth purée. Separately, the ’nduja is blended and combined with ricotta and Parmigiano Reggiano.” This mix is then folded through the almonds. Sheets of house-made pasta are rolled out, then pasta chef Alberto Comai “works his magic”, filling and shaping the bottoni. They arrive to your table, swimming in broth.
Cost: $38
Where: Palazzo Salato in the CBD, until the end of August 2025.

@palazzosalato