A simple recipe for pasta pesto from this Italian chef
Say wine, snacks or haute cuisine and the food lovers of online food magazine FavorFlav know where to drink, how to eat and what to cook. This time our chefs serve you: the pasta pesto from famous chef Massimo Bottura.
Three-star chef Massimo Bottura invited us for a Zoom conversation and it was an hour and a half of enjoyment and we learned the trick to make pasta pesto even tastier. And of course, we are happy to share that with you!
Ingredients
400 g artisanal dried pasta (Bottura uses the Fusilli from Gragnano PGI)
1 clove of peeled garlic
100 g fresh basil
10 g mint leaves
10 g parsley leaves
50 g breadcrumbs
1 g salt (for the pasta water)
150 g grated Parmigiano Reggiano (24 or 36 months)
70 g extra virgin olive oil (Bottura uses that from Villa Manodori)
30 g cold water (preferably chilled for 3 hours)
Massimo Bottura, that name is probably not unfamiliar to you. He was one of the stars in the Netflix series Chef’s Table and cooked three Michelin stars together in his Osteria Francescana. If anyone breathes Italian cuisine, it is him. Or as he says himself: ‘There is no blood flowing, but Aceto Balsamico through my veins and my muscles are made of Parmesan cheese.’ The fact that he mentions these two products is no coincidence; Massimo Bottura comes from Emilia-Romagna and Balsamico vinegar and Parmesan cheese are the most famous products from this region. His Osteria Francescana is located in Modena, where the only real Balsamico vinegar comes from.
Against food waste
A few years ago, Massimo and his wife Lara founded the Food for Soul foundation, an organization that aims to make healthy eating possible for everyone. This led to the so-called refettorio, a kind of soup kitchen where he processed food surpluses into affordable meals, so that even people with little money can eat well. ‘The kitchen of leftovers is very important. My grandmother never threw anything away, there was no food waste in my family and I inherited that. No Parmesan cheese rind is thrown away, it is cooked, or goes in the oven with a little bit of white, sautéed onions. Or on the pizza… delicious!’ The refettorio is a great success; there are now refettorio’s in Milan, Rio de Janeiro, London and Paris. You understand, I think he is a hero.
Zooming with Bottura
During my Zoom meeting with Massimo Bottura, I was glued to my screen. How he talks about Italian cuisine and his love for authentic Italian products is incredibly inspiring! In between, he showed how he makes his killer pasta pesto, and if you thought you knew everything about this winning dish… think again and definitely read on.
With pesto you can go in all directions
As is the case for almost every Italian dish, the same goes for pesto; every Italian makes it in their own way, sometimes in the classic way, as di mamma used to make it, sometimes a little differently. For example, I once learned from a chef to add herb broth to the pesto, another chef advised a bit of anchovy and FavorFlav’s Emma swears by a lump of butter and a splash of cooking water for super creamy pesto. But Bottura's trick, I didn't know that yet!
Here's how to make Massimo Bottura's pasta pesto
Start by cooking the pasta in very well boiling and salted water. No simmering, no weak bubbles; it must be boiling.
Then the pesto. Bottura makes it with basil and mint. But first, he puts a clove of garlic (smashed with a knife) in the blender. Then he adds the basil, with a little mint. Bottura's tip: basil and thyme is also a very tasty combination, and a bit of parsley is also nice. Then: some finely ground old breadcrumbs. Bottura: ‘This came about because we didn't have pine nuts during quarantine.’ Then in the blender: Parmigiano Reggiano – the only real Parmesan cheese, the King of Cheeses – aged 24 or 36 months. Bottura, emotional: ‘Abroad, many products are imitated, it is said to come from Italy, but it doesn't come from Italy at all. I often see fake products during my travels. Parmesan cheese, imitated in South America, wow… That is not Parmesan cheese!’ Set aside 6 tablespoons of cheese to finish the plate. Meanwhile, Bottura adds olive oil to the blender.
Cold water
And then, here it comes: a bit of cold water that has been in the fridge for three hours. Bottura: ‘Cold water enriches the quality of the ingredients and helps avoid oxidation.’ Blend as quickly as possible! And then: taste! ‘The best tool of a chef is his own mouth. Is everything well balanced? That is the most important thing! The balance between the ingredients is essential. Italian cuisine means being sensitive. I didn't use salt because Parmesan cheese already contains salt.’
If the pasta is al dente; put it in the colander, without rinsing, and save a bit of cooking water. Put the pesto in a bowl or in the pan in which the pasta was cooked, add the pasta and mix with the sauce. If the pasta seems too dry, add some of the cooking water to make it a bit creamier. Let the pasta rest for a moment. Bottura: ‘I never find pasta too warm in the summer very nice.‘ Finish the dish with some Parmigiano Reggiano and some grated lemon. Heaven on earth. Buon appetito!
