How to Make Pesto with Massimo Bottura, Chef of the #1 Ranked Restaurant in the World
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Date: 2020-05-17
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Comments and reviews: 10
eric
OK, I'm going to stand up for the traditionalists here. OK, that was quick. Sitting down now. ;) Jokes aside, there is room and need for both. Of course experimentation is important, and making a pesto-like sauce from these ingredients is marvelous fun that leads to discovery, and Bottura knows how to make it good, not just a mishmash. On the other hand, without the 'uptight assholes', we would have been overrun by industrial imitations of all the important ingredients. Because of the 'elitist pedants', we know what Parmigiano Reggiano -- and a hundred others -- is supposed to taste like; it's not a taste in a vacuum, but something that is adjusted to work in the various local dishes, just as local wines are made to match the local ingredients. I'm very happy over here in the US to know that I can get 'the real thing' and make the dishes that inspired generations of cooks. It's frankly depressing to see 100 recipes for -authentic pesto- and see 90% of them using tools and ingredients and techniques that aren't at all what made pesto inspirational in the first place. So, bravo to the experimentalists, and 'thank you' to the obsessive traditionalists. We benefit greatly from both.
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OK, I'm going to stand up for the traditionalists here. OK, that was quick. Sitting down now. ;) Jokes aside, there is room and need for both. Of course experimentation is important, and making a pesto-like sauce from these ingredients is marvelous fun that leads to discovery, and Bottura knows how to make it good, not just a mishmash. On the other hand, without the 'uptight assholes', we would have been overrun by industrial imitations of all the important ingredients. Because of the 'elitist pedants', we know what Parmigiano Reggiano -- and a hundred others -- is supposed to taste like; it's not a taste in a vacuum, but something that is adjusted to work in the various local dishes, just as local wines are made to match the local ingredients. I'm very happy over here in the US to know that I can get 'the real thing' and make the dishes that inspired generations of cooks. It's frankly depressing to see 100 recipes for -authentic pesto- and see 90% of them using tools and ingredients and techniques that aren't at all what made pesto inspirational in the first place. So, bravo to the experimentalists, and 'thank you' to the obsessive traditionalists. We benefit greatly from both.
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fabio
Sugar. bread. mint. ice cubes. crescione salade. and no pecorino. im from genoa (genova, massimo surely you are a great chef but please leave the pesto to genovese people. Anyway original pesto is pecorino, parmigiano, pinoli, olive oil, garlic and basil. Sugar ice cubes and whatever you can put in you ass. -Thank you very much.
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Sugar. bread. mint. ice cubes. crescione salade. and no pecorino. im from genoa (genova, massimo surely you are a great chef but please leave the pesto to genovese people. Anyway original pesto is pecorino, parmigiano, pinoli, olive oil, garlic and basil. Sugar ice cubes and whatever you can put in you ass. -Thank you very much.
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Gio
I see so many comments about angry Italians, i have red maybe two comments like that. The rest were pretty much just people complaining about angry italians. You know guys. Before commenting and complaining about something, that something should at least happen.
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I see so many comments about angry Italians, i have red maybe two comments like that. The rest were pretty much just people complaining about angry italians. You know guys. Before commenting and complaining about something, that something should at least happen.
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Prashant
Honestly, if that's the amount of Basil leaves and the mint, no matter what I add after, its always bitter. I don't understand if Green tomatoes are good to eat or not. :( Looks like I am missing something OR the guy at 3: 18 is just over-reacting. :P
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Honestly, if that's the amount of Basil leaves and the mint, no matter what I add after, its always bitter. I don't understand if Green tomatoes are good to eat or not. :( Looks like I am missing something OR the guy at 3: 18 is just over-reacting. :P
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jako
Could u change the title of the video with: -How to make Massimo Bottura's pesto-. It looks great and tastefully but that's absolutely no pesto at my eyes. great interpretation but not the the original one in ingredients and process.
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Could u change the title of the video with: -How to make Massimo Bottura's pesto-. It looks great and tastefully but that's absolutely no pesto at my eyes. great interpretation but not the the original one in ingredients and process.
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Боря
You mean pesto? Nothing new here! In Italy the poor and the miserable have been eating it for centuries in all sorts of variations (herbs, nuts, cheese, oil and so on) depending on what they could put their hands on Mister #1 -
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You mean pesto? Nothing new here! In Italy the poor and the miserable have been eating it for centuries in all sorts of variations (herbs, nuts, cheese, oil and so on) depending on what they could put their hands on Mister #1 -
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Iesvilla
I like the idea, throw whatever pasta you have, whatever leftovers you have, make some fresh pesto (which seems to be easy) and put it all together with some cheese on top. Nice way to think about improvisation in the kitchen.
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I like the idea, throw whatever pasta you have, whatever leftovers you have, make some fresh pesto (which seems to be easy) and put it all together with some cheese on top. Nice way to think about improvisation in the kitchen.
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DonVoghano
Well basically this is a very loose interpretation of a pesto, however despite 3 Michelin stars he should add a bunch of asterisks and disclaimers when calling it pesto or the Genovese people will find him and murder him.
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Well basically this is a very loose interpretation of a pesto, however despite 3 Michelin stars he should add a bunch of asterisks and disclaimers when calling it pesto or the Genovese people will find him and murder him.
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GuitarD30
Looking over his restaurant menu and pictures of the food I would walk right past his place and go to a mom and pop looking funky place. Eat good regular food, get drunk, and have a blast. No interest in jerkoff food
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Looking over his restaurant menu and pictures of the food I would walk right past his place and go to a mom and pop looking funky place. Eat good regular food, get drunk, and have a blast. No interest in jerkoff food
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COMMANDOS
This pesto is no good for Italian people-Pesto is pestato no mixer-Don't believe at this fake chef-The real pesto (pestato have the half ingredients and is much better) Bottura is not able to cook are only messes
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This pesto is no good for Italian people-Pesto is pestato no mixer-Don't believe at this fake chef-The real pesto (pestato have the half ingredients and is much better) Bottura is not able to cook are only messes
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