Watch Massimo Bottura cook pesto pasta with popcorn at Jimmy Kimmel's
Watch Massimo Bottura cook pesto pasta with popcorn at Jimmy Kimmel's

Video: Watch Massimo Bottura cook pesto pasta with popcorn at Jimmy Kimmel's

Video: Watch Massimo Bottura cook pesto pasta with popcorn at Jimmy Kimmel's
Video: Chef Massimo Bottura Cooks Meal with Food from Kimmel Writers' Fridge 2024, March
Anonim

It's not easy to talk about food waste while holding a box of Cheerios cereal.

Or cook live pasta with pesto with popcprn to convince Americans that even at the table, good taste is not for spenders, but for those who know how to cook with what is left in the pantry, perhaps reading "Bread is gold" ("Bread is Gold "), deliberately placed where one cannot fail to see.

We add these to the other feats of Massimo Bottura, the chef from Modena who managed to bewitch the spectators of Jimmy Kimmel, host of one of the most famous American television varieties, Jimmy Kimmel Live !, broadcast by the ABC network the other night.



We have already spoken to you of “Il pane è oro”, the book born from the collaboration with over 50 of the most famous international chefs, all committed to cooking the food surpluses of Expo 2015 for the poor of Refettorio Ambrosiano. But the presentation of Jimmy Kimmel on the show was original, including recipes adapted for the occasion, Botturian warnings ("everyone has a right to beauty") and Kimmel's jokes.

While Bottura was preparing pesto using alternative ingredients and mixed pasta shapes, the chef from Modena and Jimmy Kimmel were broadcasting dialogues like this:

- "So I can prepare pesto with anything"

- “It depends, it is your palate that suggests what to do. You won't put rosemary in it, for example, because it's too intrusive"

- "But my palate wants to put rosemary in it"

- “Your palate is wrong”.

Do you want to know what other dishes the Modenese chef prepared who after the refectory in Milan opened one in Rio de Janeiro, on the occasion of the most recent Olympic Games, and two more will open between March and April, in Paris and Naples?

A "mexican style" panzanella, prepared with the bagels left over by the authors of the program and a banana split, which recovers the blackened and bruised fruit thanks to a passage in a pan with almond milk, a crumble of stale cereals and a scoop of ice cream from the bottom of a tray.

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