Massimo Bottura's Bread Pesto Pasta
The no-waste recipe that became iconic for Massimo Bottura, chef of three-Michelin-star Osteria Francescana: a pesto born in his Milan Refettorio, where stale-bread crumbs replace pine nuts and mint and parsley stretch a week-old bunch of basil. From his book "Bread is Gold", it proves that with almost nothing you can make a brilliant dish — as aromatic as the real thing.
Original recipe : Massimo Bottura — « Bread is Gold » (Reporter Gourmet)
Ingredients
- 200 g basil leaves
- 50 g parsley leaves
- 120 g mint leaves
- 25 g stale bread, in fine breadcrumbs
- 2 chopped garlic cloves
- 2 tbsp plus 2 tsp extra-virgin olive oil
- 50 g freshly grated Parmigiano Reggiano (plus more to serve)
- 1 tsp sea salt
- 5 ice cubes
- 600 g fusilli or other short pasta
- 1 tbsp coarse salt (for the pasta water)
Method
- 1In a blender, combine the basil, parsley, mint, breadcrumbs, garlic and the 5 ice cubes.
- 2Blend to a smooth purée: the ice prevents oxidation and bitterness.
- 3Add the olive oil, Parmigiano and salt and blend just to incorporate.
- 4Bring a large pot of lightly salted water to a boil and cook the fusilli al dente.
- 5Drain and toss the pasta with the pesto immediately, off the heat.
- 6Sprinkle with Parmigiano and serve.
Tips & tricks
- Ice cubes in the blender are the chef’s trick: the pesto stays bright green and mellow.
- Lightly toasting the breadcrumbs in oil adds even more flavour.
- Never heat the pesto: the hot pasta warms it through.
Variations
- Traditional Genoese pesto: pine nuts instead of breadcrumbs, basil only.
Storage
The pesto keeps 2 days refrigerated under a film of olive oil.
Ingredient substitutions
- Ground meat : cooked lentils, textured soy protein or chopped mushrooms.
What to serve it with
- A dressed green salad
- Fresh bread or a starchy side
- Roasted seasonal vegetables
- A wine matched to the dish (to taste)
Frequently asked questions
How long does it take to make "Massimo Bottura's Bread Pesto Pasta"?
Allow about 15 min of prep and 12 min of cooking, i.e. 27 min in total for 6 servings.
Is this recipe easy to make?
Yes, it's an "Easy" recipe: perfect for beginners, with no special technique required.
Can I make "Massimo Bottura's Bread Pesto Pasta" ahead and store it?
The pesto keeps 2 days refrigerated under a film of olive oil.
How many servings does this recipe make?
The quantities are for 6 servings. To adjust, simply multiply or divide the ingredients by the number of guests.
Is this recipe vegetarian?
Yes, "Massimo Bottura's Bread Pesto Pasta" is vegetarian: it contains no meat or fish.
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