Massimo Bottura’s Masterclass on Modern Italian cooking was a delight. He was funny and interesting and there were points on his class that have stuck firmly with me. His initiative to waste nothing, use everything has fueled me in different ways. I freeze more when I’m not sure if I’ll get to use produce before it gets old, becoming more proactive prior to things going badly. When I visit the butcher, half of my items are items that usually get thrown out – organs, tongues, etc. I buy less to make sure everything gets used.
Besides his initiatives, (and learning that I definitely need a Taka in my kitchen!) I love his pesto. It’s easy, uses items that are always found in my kitchen (unlike things like pine nuts) and delicious.
Mine didn’t turn out so perfectly green the two times I’ve made it but it did turn out fragrant and delicious so I didn’t mind.
Attempt #1:
With attempt #2, I added a balsamic vinegar (it unfortunately got a bit away from me) and tri-colored cherry tomato salad with extra basil. It was the perfect companion to the pesto pasta.
Mastering Cooking With MasterClass 