@@MoogleU Exactly. My childhood in Medellin was like that. We used to eat eggs with rice and tomato sauce or potato soup, that made us appreciate whatever we have on our table every day
Kind of warming to know that someone who's considered to be the best chef in world like him, doesn't let go of his humble roots and applies that in his own innovation..
The number of Italians who have no idea Massimo's entire career involves flouting traditional Italian cooking is way too high. Osteria Francescana was the redheaded stepchild of Italian cuisine for years and on the verge of bankruptcy before people actually tried it. He's number one because he does his own thing at an incredibly high standard. And also because the mad lad made a dish out of a dropped tart.
@@romirmostopthetime8924 "165 recipe from the most important chef in the world" honestly, ramsey is humbler than him. inb4 dickriders: NO, i am not trying to take away any of his greatness. he may very well be the best chef in the world, but saying so is NEVER humble. he seems like a very down to earth guy though, which is also very important.
I can't wait for the comments about this recipe being wrong or bad, considering that he is an Italian, has the best voted restaurant in the world, he himself has been voted best chef in the world 3 michelin stars and was one of the people responsible for stopping Parmesan cheese from possibly not existing. All the little keyboard chefs will come pouring out of the woodwork soon.
You know how it is, when it's food - Italians apparently have an extreme tendency to go into offended mode crying in a fetal position. If the recipe is not in accordance with their grandma.
As an Italian this is the original recipe, but speed of the blender is not good for basil, the high temperature of rotation could give a bitter taste of pesto. It's good but not the best, for the best you have to use a marble mortar.
To all the haters... Yes its not original pesto Yes he prepares it in a mixer Yes he uses breadcrumbs instead of nuts... why? He shows people (who don't have a lot of experience or equipment, tiny kitchen etc.) a super easy well crafted recipe that uses old food that would normally go to waste. He is an amzing chef not just bc he cooks well... also because he looks at sustainabilty. Watch the first episode of Chef's Table S1. He is awesome (Italian Jeff Goldblum)
This is the guy that should be allowed to make whatever he wants however he wants to. Right? Anybody that says otherwise let me see your michelin stars......
01:52 love that he tastes the pesto with his finger, then promptly seasons it with his same fingers sprinkling salt.. exactly how I cook. (and everyone else too, that's not "on TV")
Well, I guess he never specified that he would be making a classic pesto Genovese, so there's no reason to fault his recipe without even trying it. I recall reading a piece about pesto in which this old school Italian chef in Genoa said, "pesto is the way you make pesto". Basically, he didn't care about purism. Before the automobile and produce deliveries, pesto was made with what you had, and that wasn't always basil, pine nuts, and parmigiano-reggiano.
pesto just means "paste" in italian. so, technically, if its not specified, he could also serve nutella there. its a classic recipe with a twist, really nothing too crazy here.
@@leonhardable actually, pasta is paste. Pesto has the meaning of, something that is ground or pounded, likely coming from the tradition way of making in a mortar and pestle. You can actually see the connection in the world "pestle" itself.
Hello i am writing from Genova. I am sure that the old chef meant that every family here has a different way to make pesto. But the difference stands in details (for example how much garlic, as Massimo points out), not in freedom of choice of the ingredients. Pesto without specification Is not a recipe but kind of a method. Recipes are like Pesto Genovese, Pesto Siciliano (totally different ingredients). Or your special kind of recipe for a new pesto, if you have enough competence about relationship between ingredients in classic pestos recipes.
I have got to add a thing, because the wise Genovese chef had deepness in via saying. 'the way you make pesto' to me means a lot in the sense of the fun and the love and the stimulation (cannot translate profumo inebriante Sorry) not to mention the memories that one enjoys in making It. Those feelings go a long way in making pesto, especially when you do 'old way' striking a wooden stick on ingredients on a marble Mortar Cup. Etc .
@@issyoboiutchul2133 as a Genovese chef "you suck at cooking" recipe is actually a very accurate recipe one of the best in Egnlish language i have seen besides being one of the funniest ever i could watch the final song over and over
This is not the pesto genoves my grandma taught me to do, but it still is pesto and nobody here can argue with that. Well crafted gourmet original one and I respect it and will try it out, Im sure it tastes delicious.
I think he explains in the book that this is a "poor man's pesto" that you would make if you don't have enough basil. You can use other kinds of vegetables to stretch out the sauce.
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.
Of course it's not the traditional one, for whose are looking for it. Bottura with respect for the tradition always changes something, and I'm sure that pasta is astounding. But again, if you're looking for the original recipe, this is not the one. However, he's the prototype of the perfect chef, respectful of his roots and always looking for something to improve. Nation's pride!
Try some toasted seasoned bread crumbs in place of parmigiano the next time you have a pasta dish. Italians have been doing this forever. Totally delicious.
Fewer calories than adding MEATBALLS AND MAYO like hillbillies do in the USA. Remember that God sees all your deeds when mistreating italian pasta. And rest assured God will remember it exactly on the Armageddon day. Buon appetito!
@@recipoldinasty 300 million people = retarded. It's a melting pot of culture. It's a young country with more cultural variation than any other place in the world. One of the only reason people say American's are stupid is because it is under a microscope. Everything digital is usually American. Every piece of entertainment is usually American. It is easy to judge it. Go to India or Thailand and tell me it's not retarded.
Massimo bottura uno chef che disegna l' Emilia rappresenta come dei quadri nei suoi piatti dove da una piccola cosa ti crea un vero piatto degno di stelle grande chef e moltissima stima un saluto💥💥💥💥💪💪
For not Italian people: Forget about the salty Italians here, they're just ignorants and misunderstanding completely the point of the recipe. Also, there is no "traditional" pesto, in Italy we have all kinds of pesto and the only things that they have in common are some steps of the preparation and the texture. You could literally do pesto with almost every vegetable you can imagine. This is a good pesto and a very good way of using ingredients that would've gotten wasted. (Sorry if I made some grammar mistake) Per gli italiani: Mi spiegate quando ha detto che avrebbe fatto un pesto alla genovese? Se usi il basilico non stai necessariamente facendo un pesto alla genovese, così come se usi lo zafferano non stai necessariamente facendo un risotto alla milanese. Ha fatto un pesto a modo suo, dando a questi ragazzi degli spunti sulla preparazione e sul non sprecare ciò che si ha in casa. Bottura è un genio della cucina e ci sta aiutando a tenere viva la cucina italiana nel mondo. Non so se alcuni di voi sono cuochi professionisti o addirittura chef, spero di no, spero che i commenti astiosi provengano solo da gente che si approccia amatorialmente alla cucina. Se così non fosse, il suo sperimentare è proprio il motivo per cui lui scrive libri ed ha il ristorante migliore al mondo e voi no. Saluti.
@@dx316dx316in Italy it's pretty common to find lavanda in public park and gardens, sometimes cemeteries, even in the "wild" so pretty much not a big deal. It is also something that he puts in just for that bit extra flavor and colour, not necessary at all to make good pesto
how can this man not be loved? He is the epitome of unpretentiousness, and sincerity, and he has just the right ideals and intentions. And his restaurant is ranked #1 in the world. This planet needs more Massimo Botturas, and fewer Donald trumps.
What herb is he referring to when he says “Krishona”? Idk about the spelling but that what the captions spelled it as. Munchies listed parsley in the recipe…..?
Such a passionate chef, always great to watch him work. Even though he always seems to nonchalantly throw things here and there, every detail is always exact, and every plate is always perfect. *Cheer*
I'd love to see the salty Italians in the comments talking about how this isn't "authentic" if someone like Matty Matheson made this same exact recipe.
I did cringe a little when he started to add random things like mint, or lavander, or tomatoes to the dish, but maybe it's because I'm from Genoa, we are grumpy like that and pretty attached to the traditional recipe. Still, I'd like to try this it looks interesting to say the least
Being American has taught me one thing. Elitism in food is a waste of energy so long as it tastes good. Traditions blend here, and as a fourth generation Italian I'd eat the FUCK out of that cheesy pesto pasta.
@Brandon Burrows That's absolutely true, unfortunately italians are close minded when it comes to food. The funny thing is that sometimes recipes will change and then comes some non italian chef with the actually traditional recipe, and italians go nuts cause they just assume it's wrong
@@kappad3682 be io sono veneto ma é un abbinata che ho visto fare spesso nei ristoranti, cmq figurati se qualche Italiano avrebbe da ridire su bottura ke fa il pesto, tutto quello ke ha aggiunto "fuori ricetta" era super legittimo, ci avesse messo l'avocado bestemmie
"Do you eat pasta al dente or overcooked?"
Massimo serving up 3 stars of shade too
Nnamdi Odiaka is true tho, in Italy if it’s not al dente it’s over cooked.
all chefs throw shade
Dusty Eyer of course you fucking donut
So true. They think it's two choices, but that's ostensible. Lol
LOLLL
I love Massimo! His Chef's Table episode was one of the best!
Going to watch that now! Thanks!
"There's breadcrumbs. You either eat it, or you go to bed." is probably the most Italian thing ever.
@YesbutNO It is what it is. You eat it, or you don't. Simple
@YesbutNO there's no other option. You either eat what's in the table or go to bed without eating at all.
@@MoogleU Exactly. My childhood in Medellin was like that. We used to eat eggs with rice and tomato sauce or potato soup, that made us appreciate whatever we have on our table every day
His family is in the oil business. I doubt there were only breadcrumbs...
mm no
Kind of warming to know that someone who's considered to be the best chef in world like him, doesn't let go of his humble roots and applies that in his own innovation..
"...Doesn't let go of his humble roots... "
"I'm the best palate in the world... "
Just sayin'.
@@magicalseagull5232 Ohhhh then it's super humble, never mind. /s
The number of Italians who have no idea Massimo's entire career involves flouting traditional Italian cooking is way too high. Osteria Francescana was the redheaded stepchild of Italian cuisine for years and on the verge of bankruptcy before people actually tried it.
He's number one because he does his own thing at an incredibly high standard. And also because the mad lad made a dish out of a dropped tart.
Lies again? Serie A Leader Polite Chef
That's the genuine and best part of Italians' character. Not so often embodied it.
Grande Massimo! 💚 ❤
holy how did they get massimo bottura
That is exactly what I said. Out loud. Very loudly. I was so happy.
he's probably on a book tour and publicizing it in america
He's like Slash......everywhere.
I thinks he is a very humble man , not a pussy like the majority of tv's star chefs.
@@romirmostopthetime8924 "165 recipe from the most important chef in the world"
honestly, ramsey is humbler than him.
inb4 dickriders: NO, i am not trying to take away any of his greatness. he may very well be the best chef in the world, but saying so is NEVER humble. he seems like a very down to earth guy though, which is also very important.
Munchies got Mossimo?! Looks like they are stepping up their game over there.
Massimo*
I can't wait for the comments about this recipe being wrong or bad, considering that he is an Italian, has the best voted restaurant in the world, he himself has been voted best chef in the world 3 michelin stars and was one of the people responsible for stopping Parmesan cheese from possibly not existing. All the little keyboard chefs will come pouring out of the woodwork soon.
Dont forget this recipe is about using ingredients that other wise would be considered waste like the breadcrumbs. That is the mind behind the genius.
You know how it is, when it's food - Italians apparently have an extreme tendency to go into offended mode crying in a fetal position. If the recipe is not in accordance with their grandma.
About Massimo though, I mean, how can you not like the man? He exudes chill AND swag simultaneously, even with his incredible talent.
But this isn t a traditional recipe !!! I dont understand why people should be mad!!
As an Italian this is the original recipe, but speed of the blender is not good for basil, the high temperature of rotation could give a bitter taste of pesto. It's good but not the best, for the best you have to use a marble mortar.
To all the haters...
Yes its not original pesto
Yes he prepares it in a mixer
Yes he uses breadcrumbs instead of nuts... why?
He shows people (who don't have a lot of experience or equipment, tiny kitchen etc.) a super easy well crafted recipe that uses old food that would normally go to waste. He is an amzing chef not just bc he cooks well... also because he looks at sustainabilty. Watch the first episode of Chef's Table S1. He is awesome (Italian Jeff Goldblum)
This is the guy that should be allowed to make whatever he wants however he wants to. Right? Anybody that says otherwise let me see your michelin stars......
It is such as Cracco’s pizza, the worst way to do it
Florian Seeberger where are the haters? I don’t see a single one.
quindi non fa nulla di speciale
@Frazzox no. non esiste il pesto alla genovese. Esiste il pesto che e' di Genova. tutto il resto e' una salsetta ma non e' il Pesto.
"how did they get massimo"
he's got a book to sell.
Hahahahaha
Massimo is 100% good food and 0% bulshit. Always happy and straight to the point.
I just watched him put lavender on pesto and pasta....
It's kind of 100% of both
So I made the pesto and it tasted like blended grass with olive oil. I've never had such a bad pesto. Once and never again
01:52 love that he tastes the pesto with his finger, then promptly seasons it with his same fingers sprinkling salt.. exactly how I cook. (and everyone else too, that's not "on TV")
That’s nasty
It's so good that the guy at 3:16 threw his head back in joy before he even tasted it!
Well, I guess he never specified that he would be making a classic pesto Genovese, so there's no reason to fault his recipe without even trying it. I recall reading a piece about pesto in which this old school Italian chef in Genoa said, "pesto is the way you make pesto". Basically, he didn't care about purism. Before the automobile and produce deliveries, pesto was made with what you had, and that wasn't always basil, pine nuts, and parmigiano-reggiano.
pesto just means "paste" in italian. so, technically, if its not specified, he could also serve nutella there. its a classic recipe with a twist, really nothing too crazy here.
@@leonhardable actually, pasta is paste. Pesto has the meaning of, something that is ground or pounded, likely coming from the tradition way of making in a mortar and pestle. You can actually see the connection in the world "pestle" itself.
Hello i am writing from Genova. I am sure that the old chef meant that every family here has a different way to make pesto. But the difference stands in details (for example how much garlic, as Massimo points out), not in freedom of choice of the ingredients. Pesto without specification Is not a recipe but kind of a method. Recipes are like Pesto Genovese, Pesto Siciliano (totally different ingredients). Or your special kind of recipe for a new pesto, if you have enough competence about relationship between ingredients in classic pestos recipes.
I have got to add a thing, because the wise Genovese chef had deepness in via saying. 'the way you make pesto' to me means a lot in the sense of the fun and the love and the stimulation (cannot translate profumo inebriante Sorry) not to mention the memories that one enjoys in making It. Those feelings go a long way in making pesto, especially when you do 'old way' striking a wooden stick on ingredients on a marble Mortar Cup. Etc .
@@dittagecoeco2738 profumo inebriante = intoxicating aroma
Massimo !!! There is something so magnificent about his style and technique!!
3:18 One of my pet peeves with these cooking shows is when people try the food and instantly react before they can even taste anything.
Only in the US
Happens all the time everywhere, reaction before emotion
Yeah first you have to cover all 9000 taste buds and have the smell go up your nose, and then you can say: that's a ten.
Man. I'm a chef myself.people do that shit all the time. It annoyes me aswell.
Presto this pesto is the besto
is that a "u suck at cooking" reference?
Cries in Italian
@@issyoboiutchul2133 as a Genovese chef "you suck at cooking" recipe is actually a very accurate recipe one of the best in Egnlish language i have seen besides being one of the funniest ever i could watch the final song over and over
1:10 "Because as a kind of spiciness in the back" is a way of life. Thanks Massimo, you make my day!
What’s the name of the leaf? Non native speaker here. Would appreciate it!
@@critex123 It's called crescione in Italian and should be watercress in English. Or just crescione, as you decide ;)
@@vienigood OMG thank you so much. Was looking for it based on what I heard but no success until I saw your comment.
@@hyjy91 you are welcome! Anytime :)
This is not the pesto genoves my grandma taught me to do, but it still is pesto and nobody here can argue with that. Well crafted gourmet original one and I respect it and will try it out, Im sure it tastes delicious.
an lazy pesto, but pesto indeed
3:17 that man was gonna say he loves it no matter how it would taste lmao
Stolen comment
I love his style and passion in cooking
Absolutely love Massimo. Need more of him!
The genius is in its simplicity, but with every step completed perfectly.
This guy's Masterclass is awesome af
I think he explains in the book that this is a "poor man's pesto" that you would make if you don't have enough basil. You can use other kinds of vegetables to stretch out the sauce.
1:09 🌿the herb is cress/watercress!
crescione d'acqua or pepe d’acqua ('water pepper')
thank you!
You are a hero, thank you
Massimo should be applauded for innovating within the space of Italian cuisine.
The vice security guard got to taste some!
No one:
Chef Bottura: *Bred-CRAAMS*
Looks amazing, made me want pesto and pasta.... So i went out and bought some.
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.
Of course it's not the traditional one, for whose are looking for it. Bottura with respect for the tradition always changes something, and I'm sure that pasta is astounding. But again, if you're looking for the original recipe, this is not the one. However, he's the prototype of the perfect chef, respectful of his roots and always looking for something to improve. Nation's pride!
Much respect Chef. Everything you touch turns gold.
Hmm something is missing in this dish maybe i should add something
*B R E A D C R U M B S*
Try some toasted seasoned bread crumbs in place of parmigiano the next time you have a pasta dish. Italians have been doing this forever. Totally delicious.
Fewer calories than adding MEATBALLS AND MAYO like hillbillies do in the USA. Remember that God sees all your deeds when mistreating italian pasta. And rest assured God will remember it exactly on the Armageddon day. Buon appetito!
@@grbadalamenti Jesus, what an embarrassment you are.
@@recipoldinasty 300 million people = retarded. It's a melting pot of culture. It's a young country with more cultural variation than any other place in the world. One of the only reason people say American's are stupid is because it is under a microscope. Everything digital is usually American. Every piece of entertainment is usually American. It is easy to judge it. Go to India or Thailand and tell me it's not retarded.
@@ballskin After the whole Corona and "I'm in a free country I don't wear a mask" this didn't aged well.
Massimo bottura uno chef che disegna l' Emilia rappresenta come dei quadri nei suoi piatti dove da una piccola cosa ti crea un vero piatto degno di stelle grande chef e moltissima stima un saluto💥💥💥💥💪💪
Sarà.... ma questa "cosa" non è pesto!!!! Semmai è un frullato di basilico.
This is the only video from Munchies that deserves to be watched. God bless Bottura and his genius mindset.
Al dente or overcooked is such a relatable statement and I ain't even Italian 😂😂😂
Thank god for this pinenuts are so flipping expensive. Twenty pinenuts cost like half a weeks rent
Massimo, you make us proud to be alive just to be able to breathe your love for what you do 🖤
Went from rescuing Tony Stark from a cave to making pesto at vice.
Can someone please tell me the name of the leaves he says at 1:10 after mint and basil
cress/watercress! crescione d'acqua or pepe d’acqua
@@romanr.4821 Thank you
@@RagZoiD you´r welcome! enjoy
For not Italian people: Forget about the salty Italians here, they're just ignorants and misunderstanding completely the point of the recipe. Also, there is no "traditional" pesto, in Italy we have all kinds of pesto and the only things that they have in common are some steps of the preparation and the texture. You could literally do pesto with almost every vegetable you can imagine. This is a good pesto and a very good way of using ingredients that would've gotten wasted. (Sorry if I made some grammar mistake)
Per gli italiani: Mi spiegate quando ha detto che avrebbe fatto un pesto alla genovese? Se usi il basilico non stai necessariamente facendo un pesto alla genovese, così come se usi lo zafferano non stai necessariamente facendo un risotto alla milanese. Ha fatto un pesto a modo suo, dando a questi ragazzi degli spunti sulla preparazione e sul non sprecare ciò che si ha in casa.
Bottura è un genio della cucina e ci sta aiutando a tenere viva la cucina italiana nel mondo. Non so se alcuni di voi sono cuochi professionisti o addirittura chef, spero di no, spero che i commenti astiosi provengano solo da gente che si approccia amatorialmente alla cucina.
Se così non fosse, il suo sperimentare è proprio il motivo per cui lui scrive libri ed ha il ristorante migliore al mondo e voi no. Saluti.
man, can you help me? i can't identify the third ingredient massimo uses in recipe. He uses mint, basil and what more
@@davifelipe6376 it's crescione
Oh yes!! Solid episode 👌🏻👌🏻
He created this recipe because he was helping with homeless shelters and wanted to be able to use ingredients everyone have
Where does one find lavender in their fridge lol?
@@dx316dx316in Italy it's pretty common to find lavanda in public park and gardens, sometimes cemeteries, even in the "wild" so pretty much not a big deal. It is also something that he puts in just for that bit extra flavor and colour, not necessary at all to make good pesto
A cook finely prepares legacy food, a chef innovate
how can this man not be loved? He is the epitome of unpretentiousness, and sincerity, and he has just the right ideals and intentions. And his restaurant is ranked #1 in the world. This planet needs more Massimo Botturas, and fewer Donald trumps.
A wonderful chef and wonderful man
Is this a dejavu? I think I have watched this before.
jarLEGGO ye its a re-upload 👍
jarLEGGO maybe on a tv show i don’t remember the name
My favorite chef ever 👌
O do mohindi é melhor hahaha
Brincadeiras a parte, Massimo é sensacional.
Does anyone know what the herb he mentioned at 1:10 is?
cress/watercress! crescione d'acqua or pepe d’acqua
Cheers!
What's the herb at 1:09 after he mentions basil?
that's crescione (garden cress)
it looks more like watercress to me
Cresson in french
Crescione
@@frederikuhrbrand4910 it is just like water cress
Gonna try this👍
"BrEaDcRuMbS"
*Speaker breaks
This is simply an amazing dish.
what was the third herb he used?
watercress
What herb is he referring to when he says “Krishona”?
Idk about the spelling but that what the captions spelled it as.
Munchies listed parsley in the recipe…..?
cress/watercress! crescione d'acqua or pepe d’acqua
Here's a tip. If your broke, just take whatever leftover food you have and add some really expensive cheese and olive oil.
I mean, there's not that much cheese, and olive oil is not that expensive in the Mediterranean
That’s was perfect, absolutely perfect. 😍😍😍
Massimo is such legendary yet very humble chef. 02:18 i love how he doesn’t want to offend Americans about the pasta lol
That was 100% shade what are you talking about lol
Yeah he was legit talking shit lol
humble? he literally calls himself (the author of the book) the best chef in the world when he talks about his book
massimo is everything but humble go to his restaurant and speak to him and youll see
This seems like a really nice variation on how I normally do pesto... Will give it a try!
Hire a better location sound mixer. The popping on the limiter is unacceptable for a professional setting.
You don't hear the audio spike at 0:50?
Such a passionate chef, always great to watch him work. Even though he always seems to nonchalantly throw things here and there, every detail is always exact, and every plate is always perfect. *Cheer*
How to make pesto.
1. Cut the lawn.
2. Add olive oil and garlic to the grass collection box on the back of the mower and mix well.
3. Serve
Didn't knew you could make it with breadcrumbs I will have to add it to my bucket list.
0:48 hugly basil
or how about some bread crahms? He's amazing.
Amazing good job munchies
Every Italian Mother: AAAAY HES-A DOIN IT ALL WRONG OOOOOH!!!!!!!
Can someone tell me what herb he uses at 1:11 ?
Dove sono tutti i miei fratelli italiani?
4dri1 hahaha! Sto cercando anche io commenti che lo insultino per aver usato la mente o i pomodori o lo zucchero 😂
@@Ikaros20 sto tizio si ha tornato americano
dobbiamo essere uniti raga abbiamo il mondo contro!
A hot cup of coffee with milk along with a bun in front of a wooden fire cooker reminds of my childhood
bitter herbs and bread🤗
Dope recipe.
italian level: cheerials
Please, what os krishona at 1:10? I can't identify this.
Stoked he didn't put pine nuts in - I do that, makes me feel like I know what I'm doing hahaha
Pine nuts are indeed part of the traditional recipe! He's just doing his own variation
The whole point of this recipe/video is using breadcrumbs instead of pine nuts to promote his 'no waste' book
there is actually another great italian recipe of pasta just with olive oil, a bit of garlic and breadcrumbs. Heaven!
What is the name of the herb at 1:10?
Basil parsley and mint.
@@SusandraSingh really? I thought he said something like "krishonay"..I tried spelling it phonetically 😁
I'd love to see the salty Italians in the comments talking about how this isn't "authentic" if someone like Matty Matheson made this same exact recipe.
I did cringe a little when he started to add random things like mint, or lavander, or tomatoes to the dish, but maybe it's because I'm from Genoa, we are grumpy like that and pretty attached to the traditional recipe. Still, I'd like to try this it looks interesting to say the least
Being American has taught me one thing. Elitism in food is a waste of energy so long as it tastes good. Traditions blend here, and as a fourth generation Italian I'd eat the FUCK out of that cheesy pesto pasta.
@@kappad3682 sei genovese e nn hai mai mangiato il pesto con i pomodori?!!!
@Brandon Burrows That's absolutely true, unfortunately italians are close minded when it comes to food. The funny thing is that sometimes recipes will change and then comes some non italian chef with the actually traditional recipe, and italians go nuts cause they just assume it's wrong
@@kappad3682 be io sono veneto ma é un abbinata che ho visto fare spesso nei ristoranti, cmq figurati se qualche Italiano avrebbe da ridire su bottura ke fa il pesto, tutto quello ke ha aggiunto "fuori ricetta" era super legittimo, ci avesse messo l'avocado bestemmie
Grandissimo
già che ci sei mettici anche un po' di ghiaia
Sono esploso! Idolo
Love you
ahahaha
Hahahaha
Va beh non è che abbia aggiunto chissà che
I use brocolli along with basil. Very tasty
3:18 what a tool
Yoooo.. Its my first time seeing lavender in cooking, wow!
it.wikipedia.org/wiki/Pesto Se lo vuoi chiamare PESTO non FRULLARLO
Omg breadcrumbs instead of pine nuts? I have to try this. Pine nuts are expensive in where I live
Angela Tran they are expensive everywhere, still love them though
People from Genoa are rolling over their graves watching this. 😂
it's BROOKLYN pesto, not original pesto genovese, settle down. It's about making something out of leftovers, it's about not wasting food.
I know you guys put the recipe in the description, but this fits much better with the title "cooking with..." As opposed to "how to cook"
No lemon juice?
Clearly not, he didn't add any.
Well he added the small tomatoes for acidity
Oh god...
...
Is that watercrest @ 1:10 the link recipe omits stuff
crescione
mettice pure na cosetta de panna no just good, ti dovremmo togliere la cittadinanza !
addirittura togliere la cittadinanza, Poi il suo ristorante lo guidi te?
I saw him use his finger to taste and immediately checked the date of upload
I wanted to see him go against Gordon Ramsey
LOL Ramsey is a good Chef not an Extraordinary Chef
+andre1k28 what!?! Ramsay has 16 Michelin stars in total. 1 is extraordinary you donkey.
@@ameliorationstation7081 Go to sleep is late
+andre1k28 agreed. Zzzzz
0:38 "from the most important chef in the world". bruh he' himself is the author.
This is a "mapazzone"
Bravo che cavolo ha fatto...un piatto orribile
Un piatto orribile
@@andreaferrando1476 giustissimo
Come si fa a mettere quella roba piu il pane omg!!!
Good catch munchies. I wish I had the charisma this buy has. I'd be set.
This is a Massimo's version of Pesto, NOT the real Pesto alla genovese.
This looks real simple to make, and looks good 👌
I made it and it tasted really bad.
If someone from Genova ever watches this, they are going to murder poor chef Bottura for his heretic version of pesto.
Good answer man
How did he cook the potatoes or string beans he adds to the pasta?