![]() Toast some old bread in olive oil to make savory bread crumbs. “Make the pesto by blending everything except the bread crumbs, as the pasta cooks (fusilli is the best for this recipe). ![]() ![]() All you need? Anchovies, parsley, garlic, olive oil, Parmesan, a dash of balsamic, and toasted bread crumbs to finish. What he's cooking: “A simple pasta dish I make is pasta cetarese, which is a green pasta with lots of flavor,” says Bottura. “They also have a long shelf life.” Bottura usually goes for 24- or 26-month-aged Parmesan, Villa Manodori Artiginale balsamic vinegar (which he produces), and says any anchovies will work, though his favorites are usually sent from friends in Cetara, Italy. His pick: “Parmigiano reggiano cheese, balsamic vinegar, and anchovies may seem to have nothing in common, but they are three of the most versatile products to have in a kitchen,” says Bottura.
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