So true. The apprentice is absolutely thrilled to be learning from him and the teacher is so forthcoming with his process. The mutual respect is so strong.
Slow grinding in a non- porous receptacle, like in a marble mortar, will produce an emulsion that neither a food processor nor a blender can. This is for three reasons. One, FP create too much heat, even with a chilled carafe. Even a slow speed means more time for the blades and motor to warm the carafe and the ingredients. This is the least of the problems, however. Second, FP and blenders incorporate air into the emulsion which makes the process take longer, further giving opportunity to produce heat and introduce air molecules thus diluting flavor. Third, FP and blenders create a foam by rupturing the plant cells thereby separating water from the starch. The essential oils do not bind to the fiber but float in water, diluting flavor and giving a bloated mouth feel. Try making basil pesto with a proper mortar and pestle and a FP or blender. The difference in aroma, mouthfeel and flavor will be obvious.
I am sorry but i dont agree, if you put on a chart what makes a delicious pesto the mortar and pestle is not first, most important of all is the basil: the way it was grown and the variety along with the rest of the ingredients. In Liguria we use a very specific blender with a very shallow and wide cup and special fine serrated blades in 4 pulses of. 1/2 second you are able to obtain a perfect paste so no air is incorporated and no heat is created, in your third point you talk about pesto like is some sort of cream that is not pesto when done properly in always has a paste consistency like a patè
Hi, I recently bought a slightly porous granite mortar. Do you think it's still ok to use for making pesto? Or will the granite absorb too much of the liquid?
Allora il momento più bello più epico per me ( forse fatto di proposito), é stato quando l'allievo chiede di sostituirsi al maestro proprio quando era il momento. Che meraviglia ragazzi. Questo video sarà anche fatto di proposito, è giusto per questo che ammiro tanto il lavoro. Perché sono esattamente così gli italiani. Apprezzo infinitamente la vostra cultura. Detto da un albanese. Cresciuto in Italia però, ehh . Ps: io però mi ricordo che a volte volavano delle madonne pure, ma questo era dovuto al mio scarso impegno di fare l'allievo . E mica solo in cucina. Voi italiani vi impegnate parecchio in tutto. ✌🏻👍🏼
I just made this and it was the best pesto I’ve ever had in my life!!! When you add pasta water it goes this amazing silky texture, literally tastes like cream!!
@@sb870 you can add drained pasta to a bowl or back into the pan and stir the pesto through whilst adding splashes of pasta water, just make sure you don't turn on the heat
This recipe, the way is prepared, is the best I have seen here in TH-cam. It makes looks all the other recipes bad. Cooking is about creativity, and with creativity comes variations. But when it comes to tradition, nothing comes close to the result. Amazing to see a master class of this recipe for free here. Yes you can quickly prepare pesto with a food processor at home, but it won't come close to this traditional way or preparation. If you pay attention to all the details well explained here, you will get a nice paste that mixed with your pasta will give you an amazing dish. Thank You for sharing this with us.
This is the best TH-cam channel by far, I´m Spanish and I have a huge respect for Italian cooking tradition. Every video from this channel is a masterclass from many great italian chefs, and all of them are for free. We should be thankful.
I lived for a year in Genova and tried all different types of dishes with pesto but this truly looks amazing. It's got this beautiful light green colour unlike most of the pesto you get. The consistency is also different because it's much more uniform where most Pestos will look like bits and pieces floating in oil. I am SO going to give this one a try
I never realized how important the size of the pestle is. The one that came with my mortar is way too small. No wonder I've been frustrated with it! I've tried using it in the proper manner but always had to resort to pounding in order to get things processed. Thank you for sharing your insight and the lesson.
I don't know how you make a curry by just turning the pestle on the dried cumin. Everything has to be taken in context. I bash the heck out of my pestle, and it has a few chips to show it (once a chip of marble got into my spice rub -- good thing my eyesight is still good. This is a good technique for soft, wet stuff.
When I first saw this, I just thought he was being anti-technology and using mortal pestle would not make a big difference - but when I made it OMFG! the flavour is so gooood and little basil goes a long way. I am so grateful to this genius humble chef.
I am really gratefull for this wonderfull series of videos. You absolutly spread a Real Cuisine which improves lives and makes family come together for the meal and real food. Please accept my best wishes and I gratefullness for what you do. Greatings from Poland
my famiy is mexican. my dad will make some salsas in a mortar and pesto and cream avocados for guacamole in a mortar and pesto...the texture is incredible and would be unimaginable in a blender...i guess this process for pesto is like that.
I enjoyed this more than I thought I would! Il loro accento italiano è così rinfrescante! ambientazione molto bella e il pesto è di uso universale!❤️❤️❤️
Yes indeed. Very very rare to be taught by a Master of their Art. Superb. I was once taught to NEVER bruise the Gin when making a Martini. Fantastic to watch!.
Muy interesante. Me fascina cómo el chef Mauro explica todos los detalles de la receta tradicional del pesto, la importancia de la elección de los productos y del porqué del proceso; por otro lado la humildad del chef Giuliano es ejemplar, la atención que presta al trabajo de Mauro y el interés que muestra por la experiencia y consejos de este.
I am a big fan of learning HOW to original cook/prepare food. I tried this by myself and collected a big bowl of basil from my plants. It took me more than 1 1/2 hours to do it. But I really can recommend everyone to just try it once. the outcome is great, even it is a hard effort to get there. but man.. I like how they show how much fun cooking can be... but nowadays it's just about buying food, and eating it as fast as possible without thinking about what is inside.
Bellísimo, what a treat to have these types of instructions from these talented italian chefs, in my experience as a chef it is always these small lessons and tricks that have the greatest influence. It is interesting to hear their Italian dialect, I did not realize that they used the ‘th’ sound on soft a ‘c’ like they do in Spain, they sound strikingly similar, also sounds a lot like Catalan.
We call this 'chammanthi' ചമ്മന്തി in Kerala, India. Substitute coconut for pine nuts, curry leaves (related to basil) for basil, unheated coconut oil for the olive oil, and our granite mortar pestle for their marble one. Of course, the taste is very different, but the technique is the same. We also add hot green chillis.
Fantastico , sapere che si usa il pestello con il mortaio in marmo ci riporta indietro nel tempo, e fa risaltare il vero sapore del Pesto e ci riporta all’antica tradizione . Mia suocera lo ha sempre usato. GrazIe di avermi fatto rivivere il passato in questi 5 minuti di video sincero. Grazie a buona continuazione.
Well all what I’m saying is not many people give a shit about where the sea salt comes from or where the rosemary is grow but believe me some Italians will argue about this , if that’s not detail than what is ?
Eleonore Bon ok point taking but being around a lot of Italians it’s one thing that I have noticed that really stands out , but I mean no disrespect to any other kitchen or cultural from around the world.
What an awesome video with a senior master teaching a younger master how to make pesto. Watching the process brought me back to my childhood, watching my Spanish grandmother make aioli from scratch. I grow my own basil. I will make this superb pesto with the ingredients I can get to the best of my ability. I grow my own basil and garlic. Great way to use the fresh ingredients. So inspiring!
I read somewhere stating that Italy is, in away, a homeland for all people...it's hard to explain, yet watching this video and others about Italy, i can relate to this statement.
Some say that you have two homes: your country and Italy. I believe it's because Italy had so many invasions that probably you can find some traces here coming from all over Europe and even North Africa
Bravissimo ! E un piacere sentire i commenti dei due cuochi. Sensibilità italiana, perfetta conoscenza dei prodotti...Mi pareva di essere in Liguria. Grazie ! Andrea di Francia.
Superb videos. And to me the bonus comes in listening to the exquisitely beautiful Italian language (I have an uncommonly strong affinity for all the Romance languages). Thank you, Italia Squisita!
I cooked for years, 3rd gen in my family. I like this a lot. What I noticed: I really appreciate that they took the time to remove the green shoot that was starting to grow from the garlic, they are bitter and should always be removed I like the creamy emulsified consistency ( You definitely don't get that in a food processor, the cheese, especially a good reggiano, is way too hard for the blade of the processor to smash to a paste like it does with a mortar and pestle ) Food processors just really bruise and smash things, and smashing delicate herbs makes them go stale rather quickly. It's kind of like using a very sharp knife to chiffonade herbs VS smashing them with the blade of a dull knife. You'll routinely see novice cooks with dull knives making bruised smashed herbs in restaurant kitchens that quickly ( Like during service ) turn into what looks like smashed grass from under a lawn mower, while a proper herb chiffonade as part of any good cook's mise will last through a busy service without even wilting on the line, even in the heat I like the fact the basil they use is proper, and not having flowered ( Flowering herbs produce rather bitter terpenes ) When basil flowers, most farmers just keep selling it and cooks keep using it.....yech I like the fact their fingers are hairless, shows they still spend plenty of time on the line As for the arguments about how " it should be made "- that's entirely up to the cook. I personally think a chunky pesto is nice in some applications, and not nice in others. The pesto in this video would look great on a hot steak, and would literally melt, while a chunky pesto that is normally made in most restaurant would break into an oily mess if placed on a steak Also, you left out cheese in the ingredients list, so technically it's 6 ingredients and not 5
Jesus ™ all the way with you untill you said that you’d put it on a stake. Ok, that’s personal taste, but you either put it raw with pasta mixed with a little bit of cooking water, or you serve it on some focaccia. Still I might try it, because it sounds like a funny idea and it might just work
Io ho visto questo video al terzo tentativo ci sono riuscito ovviamente con il mortaio in marmo.. Stupendo e sopratutto siete tutti molto generosi perché questo video è oro colato poi ovviamente qui ci vuole la precisione negl'ingredienti se no non si emula alla perfezione
The video and the masterful chefs do a great job of demonstrating the technique of making the pesto. One thing I have a question is what are the itemized and weighted ingredients that produce such an excellent result. I have personally tried to estimate the proportions from what I could see and read in subtitles but achieved a good (but not perfect) consistency. An update with the proportions of ingredients would be very helpful!
No wonder why the setting looked familiar, lived close to Ventimiglia almost my whole life! And now, watching videos like these to remind me of all the wonderful food we get to eat in this region.
gonna show my parents this , they have been trying to do a good pesto for long time. I love food culture im shit as a cook but seeing diffrent styles and cultures excities me food is a language of its own. Love from Northern Sweden. and västerbotten cheese is the king of cheese ^^
Muchísimas gracias por esta Master class maestros..... entender el orden y los tiempos de la física y la química sin hablar explícitamente de ello. Es como volver a saborear las croquetas de mi abuela después de observarla marear la bechamel en la sartén. Y además con el inteligente humor que solo los grandes pueden tener......
@@cicolas_nage La Francia deve ringraziare l`Italia per aver appreso tantissimi piatti della nostra tradizione, come il canard o la besciamella e tante altre cose che caterina dé Medici ha portato alla corte francese. In molti pensano sia piú raffinata per via dell`auge che ha avuto con la "novelle cusine", ma in realtá é un pó tutto burro e panna.
so hard to find really good pesto. my favorite spread on bread or pasta, but it's usually either amazing or more often inedible. appreciate the deep passion this chef has for his craft of even the simplest of ingredients. makes all the difference. as well the invisible ingredient called....love : )
Puoi sempre tornare in Liguria in vacanza e assaporare di nuovo le taggiasche nel loro luogo d'origine ;) Da quando viaggio in Olanda, che per fortuna non è soltanto Amsterdam, torno sempre con piacere per mangiare il "frinkandele le altre ottime specialità olandesi (che sono molte di più e molto più buone di quanto si pensi). ;)
I’ve definitely made my best pesto in a mortar and pestle. Difficult to achieve this level because it’s hard to source ingredients of that quality - especially the basil and pine nuts. The pine nuts available in grocery stores are generally very poor quality (or even rancid) and the basil has a larger leaf.
unos verdaderos maestros y la verdad que muy bueno aprender las recetas originales y que mejor que de la mano de los verdaderos chef de la cultura y gastronomía Italiana un saludo uwu
![[#2024MAMA] ROSÉ (로제), Bruno Mars - APT. | Mnet 241122 방송](http://i.ytimg.com/vi/dgGqD28J6aQ/mqdefault.jpg)
I like the level of respect and appreciation between the two.
Thanks, it's very kind of you
Chef gordon ramsey enters the chat
I was going to say the same thing
So true. The apprentice is absolutely thrilled to be learning from him and the teacher is so forthcoming with his process. The mutual respect is so strong.
Italian education standards...
What a respectful masterchef. He's gentle and very knowledgeable, kudos to the young chef for respecting this man.
Thank you!
Those that know, know. Quelli qui sanno, sanno.
You respect the boss or you get the toss.
@John James Rambo that's true. The "young chef it's a 2 star Michelin.
This setting: white tablecloths, white walls, parquet and the Mediterranean Sea outside the window. It's a delight.
thanks a wonderful place
And two great chefs! Can't forget that.
Your comment is so soothing
@mister poopies subtle racism i see
Slow grinding in a non- porous receptacle, like in a marble mortar, will produce an emulsion that neither a food processor nor a blender can. This is for three reasons. One, FP create too much heat, even with a chilled carafe. Even a slow speed means more time for the blades and motor to warm the carafe and the ingredients. This is the least of the problems, however. Second, FP and blenders incorporate air into the emulsion which makes the process take longer, further giving opportunity to produce heat and introduce air molecules thus diluting flavor. Third, FP and blenders create a foam by rupturing the plant cells thereby separating water from the starch. The essential oils do not bind to the fiber but float in water, diluting flavor and giving a bloated mouth feel. Try making basil pesto with a proper mortar and pestle and a FP or blender. The difference in aroma, mouthfeel and flavor will be obvious.
hank you I am happy with your comments everything I think you have given a highly professional explanation to chapeau
thanks I fully agree with you compliments
@@mauroricciardi5600 Grazie mille. It would be a pleasure to dine in your restaurant.
I am sorry but i dont agree, if you put on a chart what makes a delicious pesto the mortar and pestle is not first, most important of all is the basil: the way it was grown and the variety along with the rest of the ingredients. In Liguria we use a very specific blender with a very shallow and wide cup and special fine serrated blades in 4 pulses of. 1/2 second you are able to obtain a perfect paste so no air is incorporated and no heat is created, in your third point you talk about pesto like is some sort of cream that is not pesto when done properly in always has a paste consistency like a patè
Hi, I recently bought a slightly porous granite mortar. Do you think it's still ok to use for making pesto? Or will the granite absorb too much of the liquid?
Allora il momento più bello più epico per me ( forse fatto di proposito), é stato quando l'allievo chiede di sostituirsi al maestro proprio quando era il momento. Che meraviglia ragazzi.
Questo video sarà anche fatto di proposito, è giusto per questo che ammiro tanto il lavoro. Perché sono esattamente così gli italiani.
Apprezzo infinitamente la vostra cultura. Detto da un albanese. Cresciuto in Italia però, ehh .
Ps: io però mi ricordo che a volte volavano delle madonne pure, ma questo era dovuto al mio scarso impegno di fare l'allievo . E mica solo in cucina. Voi italiani vi impegnate parecchio in tutto. ✌🏻👍🏼
I just made this and it was the best pesto I’ve ever had in my life!!! When you add pasta water it goes this amazing silky texture, literally tastes like cream!!
Can you please tell me when / how the pesto and the pasta water are mixed? Making my first ever pesto and I would love it to be this recipe!
@@sb870 you can add drained pasta to a bowl or back into the pan and stir the pesto through whilst adding splashes of pasta water, just make sure you don't turn on the heat
Thank god for the existence of this channel. I made this pesto. Nothing like ever made before. Thank you and please continue the amazing work.
This recipe, the way is prepared, is the best I have seen here in TH-cam. It makes looks all the other recipes bad. Cooking is about creativity, and with creativity comes variations. But when it comes to tradition, nothing comes close to the result. Amazing to see a master class of this recipe for free here.
Yes you can quickly prepare pesto with a food processor at home, but it won't come close to this traditional way or preparation. If you pay attention to all the details well explained here, you will get a nice paste that mixed with your pasta will give you an amazing dish.
Thank You for sharing this with us.
I agree with you!! Yes, thank you for sharing, you can tell it's the bomb, professional Ligurian pesto!! And their camaraderie and respect is great!!
Bravissimi! !!
Finalmente degli chef bravi e senza quell'aria di sufficienza che. ...spesso rompe! !!!
grazie
Perchè questi sono veri chef. La boria di molti più decantati chef non serve a nulla.
altro che gordon
Esatto
Ma che chef.... Il pecorino sardo vecchio dove è? Ma per favore
This is the best TH-cam channel by far, I´m Spanish and I have a huge respect for Italian cooking tradition. Every video from this channel is a masterclass from many great italian chefs, and all of them are for free. We should be thankful.
I lived for a year in Genova and tried all different types of dishes with pesto but this truly looks amazing. It's got this beautiful light green colour unlike most of the pesto you get. The consistency is also different because it's much more uniform where most Pestos will look like bits and pieces floating in oil. I am SO going to give this one a try
I never realized how important the size of the pestle is. The one that came with my mortar is way too small. No wonder I've been frustrated with it! I've tried using it in the proper manner but always had to resort to pounding in order to get things processed. Thank you for sharing your insight and the lesson.
I don't know how you make a curry by just turning the pestle on the dried cumin. Everything has to be taken in context. I bash the heck out of my pestle, and it has a few chips to show it (once a chip of marble got into my spice rub -- good thing my eyesight is still good. This is a good technique for soft, wet stuff.
There's a video from I think Serious Eats about m&p you may enjoy
Michelle Jones
You’ve never heard the expression, size matters?
@@gdeangelkick that is why you use a wooden pestle if you are going to bash at it.
What size is the chef using in this video?
I never write comments on TH-cam, but I just wanted to say that this is one of the most beautiful videos that I've ever seen. Great job!
This video made me want to move to Italy for a few years and completely immerse myself in their beautiful culture.
@mister poopies the fuck is your problem? Im italian and we don't have that shitty attitude
@mister poopies ma vaffanculo
@mister poopies I'm half French so I'm not that far of a parasite or a fly on the wall. See you soon!! :)
Move to Liguria. Italy is an amalgamation.
Maybe in a year when the country doesn't have a plague.
This is the best italian cooking TH-cam channel, hands down. Very easy to impress people with what you learn from here.
When I first saw this, I just thought he was being anti-technology and using mortal pestle would not make a big difference - but when I made it OMFG! the flavour is so gooood and little basil goes a long way. I am so grateful to this genius humble chef.
I am really gratefull for this wonderfull series of videos. You absolutly spread a Real Cuisine which improves lives and makes family come together for the meal and real food. Please accept my best wishes and I gratefullness for what you do. Greatings from Poland
my famiy is mexican. my dad will make some salsas in a mortar and pesto and cream avocados for guacamole in a mortar and pesto...the texture is incredible and would be unimaginable in a blender...i guess this process for pesto is like that.
I enjoyed this more than I thought I would! Il loro accento italiano è così rinfrescante! ambientazione molto bella e il pesto è di uso universale!❤️❤️❤️
I'm speechless, touched to the tears, thank you very much for this demonstration. I was transported to Italy in this video.
Yes indeed. Very very rare to be taught by a Master of their Art. Superb. I was once taught to NEVER bruise the Gin when making a Martini. Fantastic to watch!.
I'm learning Italian for the first time, following with English subtitles is super helpful. Grazie!
La migliore scuola per imparare la lingua italiana: I video de cucina italiana
Muy interesante. Me fascina cómo el chef Mauro explica todos los detalles de la receta tradicional del pesto, la importancia de la elección de los productos y del porqué del proceso; por otro lado la humildad del chef Giuliano es ejemplar, la atención que presta al trabajo de Mauro y el interés que muestra por la experiencia y consejos de este.
Tanta roba, vera tradizione. Complimenti allo chef
l'umiltà dello chef Giuliano è una cosa bellissima !
si sono d'accordo è un grande sono rimasto commosso giovane di altri tempi
Bravo Giuliano! E questo è uno chef di cucina mica un Commis.
Ed è un pezzo grosso del clerance a Parigi che ha 2 stelle michelin, umiltà totale
Respect to the ingredients, the experience and the tradition. Beautiful.
I'm not even Italian, indian.
, but my aunt and granny always made chutneys in m&p. I could never achieve that emulsified feeling from a blender.
Women from previous generations were work horses. They did such hard manual work.
Thanks to this channel I'm learning to cook and I'm beginning to understand some Italian at the same time.
I am a big fan of learning HOW to original cook/prepare food. I tried this by myself and collected a big bowl of basil from my plants. It took me more than 1 1/2 hours to do it. But I really can recommend everyone to just try it once. the outcome is great, even it is a hard effort to get there. but man.. I like how they show how much fun cooking can be... but nowadays it's just about buying food, and eating it as fast as possible without thinking about what is inside.
Bellísimo, what a treat to have these types of instructions from these talented italian chefs, in my experience as a chef it is always these small lessons and tricks that have the greatest influence. It is interesting to hear their Italian dialect, I did not realize that they used the ‘th’ sound on soft a ‘c’ like they do in Spain, they sound strikingly similar, also sounds a lot like Catalan.
There’s so much love and technique put into this pesto. Very finesse.
We call this 'chammanthi' ചമ്മന്തി in Kerala, India. Substitute coconut for pine nuts, curry leaves (related to basil) for basil, unheated coconut oil for the olive oil, and our granite mortar pestle for their marble one. Of course, the taste is very different, but the technique is the same. We also add hot green chillis.
It's interesting to see how basically the same recipe can be developed at the opposite corners of the world, of course with the local ingredients
I'll try to do it, if I can gather the ingredients
Fantastico , sapere che si usa il pestello con il mortaio in marmo ci riporta indietro nel tempo, e fa risaltare il vero sapore del Pesto e ci riporta all’antica tradizione . Mia suocera lo ha sempre usato. GrazIe di avermi fatto rivivere il passato in questi 5 minuti di video sincero. Grazie a buona continuazione.
You see ! This is why for me the Italian kitchen is the best in the world , every single little element is so important.
I love it !
Giulio Arti • you act like other cuisines don’t have attention for detail.
Well all what I’m saying is not many people give a shit about where the sea salt comes from or where the rosemary is grow but believe me some Italians will argue about this , if that’s not detail than what is ?
Giulio Arti • of course, but it’s not as for example the French or the Japanese can discuss similar things from their kitchen.
Eleonore Bon ok point taking but being around a lot of Italians it’s one thing that I have noticed that really stands out , but I mean no disrespect to any other kitchen or cultural from around the world.
You can see when someone enjoys their profession. A real passion, lovely!
Just made that pesto. I am never using a blender again. It was amazing!
Music But it looks like it makes such a small amount! So little! Do you double the recipe? How do you use such a small amount?
So I started making pesto using a food processor and I’ve never seen a finished product that looked that balanced, a true beautiful product!
Awesome people, awesome videos, awesome channel you guys are the whole package!! thank you so much.
pleasure is our thanks
I love the respect they have for the ingredients and the farmers.
lo chef Giuliano chissà quante ne avrà viste eppure ha una grandissima umiltà di fronte al maestro!
Vero!
Vabbe c'é sempre qualcosa da imparare davanti a una persona con cosí tanta esperienza
Si è vero un grandissimo professionista sono orgoglioso di aver lavorato con lui grazie
@@enzorusso4010 che commento deficiente. Fai tenerezza😄
@@1967antoniop PENSA TU CHE STAI A LEGGERE I COMMENTI STUPIDI QUANTO FAI TENEREZZA
What an awesome video with a senior master teaching a younger master how to make pesto. Watching the process brought me back to my childhood, watching my Spanish grandmother make aioli from scratch. I grow my own basil. I will make this superb pesto with the ingredients I can get to the best of my ability. I grow my own basil and garlic. Great way to use the fresh ingredients. So inspiring!
Such a beautiful video. Loved the care & respect among the chefs❤️
I have so much basil growing so I made this last night. It was fantastico e bellissimo
I read somewhere stating that Italy is, in away, a homeland for all people...it's hard to explain, yet watching this video and others about Italy, i can relate to this statement.
Some say that you have two homes: your country and Italy.
I believe it's because Italy had so many invasions that probably you can find some traces here coming from all over Europe and even North Africa
Oh my worrrddddd! This is REAL authentic no special machine pesto. Just mortar and pestle. I need to buy a big one so I can make that. 😋😋😋😋😋😋
just warms my heart how they treat each other . i can almost smell that amazing Pesto. in love !
finalmente una grande ricetta e un grande maestro..complimenti respect...
Italy: amazing level of respect to tradition and INGREDIENTS!
All other countries: just blend it all!
Bravissimo ! E un piacere sentire i commenti dei due cuochi. Sensibilità italiana, perfetta conoscenza dei prodotti...Mi pareva di essere in Liguria. Grazie ! Andrea di Francia.
Il vero pesto col mortaio, ottimo😍😋
Yayyyy Vincenzo - nice to see u here… from a fan of yours 🇦🇺
Superb videos. And to me the bonus comes in listening to the exquisitely beautiful Italian language (I have an uncommonly strong affinity for all the Romance languages). Thank you, Italia Squisita!
I cooked for years, 3rd gen in my family. I like this a lot.
What I noticed:
I really appreciate that they took the time to remove the green shoot that was starting to grow from the garlic, they are bitter and should always be removed
I like the creamy emulsified consistency ( You definitely don't get that in a food processor, the cheese, especially a good reggiano, is way too hard for the blade of the processor to smash to a paste like it does with a mortar and pestle ) Food processors just really bruise and smash things, and smashing delicate herbs makes them go stale rather quickly. It's kind of like using a very sharp knife to chiffonade herbs VS smashing them with the blade of a dull knife. You'll routinely see novice cooks with dull knives making bruised smashed herbs in restaurant kitchens that quickly ( Like during service ) turn into what looks like smashed grass from under a lawn mower, while a proper herb chiffonade as part of any good cook's mise will last through a busy service without even wilting on the line, even in the heat
I like the fact the basil they use is proper, and not having flowered ( Flowering herbs produce rather bitter terpenes ) When basil flowers, most farmers just keep selling it and cooks keep using it.....yech
I like the fact their fingers are hairless, shows they still spend plenty of time on the line
As for the arguments about how " it should be made "- that's entirely up to the cook. I personally think a chunky pesto is nice in some applications, and not nice in others. The pesto in this video would look great on a hot steak, and would literally melt, while a chunky pesto that is normally made in most restaurant would break into an oily mess if placed on a steak
Also, you left out cheese in the ingredients list, so technically it's 6 ingredients and not 5
Jesus ™ all the way with you untill you said that you’d put it on a stake. Ok, that’s personal taste, but you either put it raw with pasta mixed with a little bit of cooking water, or you serve it on some focaccia. Still I might try it, because it sounds like a funny idea and it might just work
Loveliness - simple pure kindness of making food. Every day should be with this sort of intention.
*sigh* schooled again...
... and loving it! thanks for the great vid!
Semplicemente perfetto! Just perfect!
W l'Italia, W la Liguria!!
Good food takes time.
Well appreciated.
Grazie.
I like that it doesn't have too much oil, just the right amount. Good quality ingredients and good technique make all the difference.
Che maestria! Al fatto dei vederlo come una crema formata principalmente dai vari oli essenziali non ci avevo mai pensato.
ora lo sai e la forma migliore per esaltare i prodotti grazie
@@mauroricciardi5600 Grazie a lei Chef, onorato della sua risposta!
Wonderful, simple pesto recipe from a true Master!
i wish the best for these two and this TH-cam channel. thank you for enlightening us and giving us such great energy and mood
Thank you from America for these traditional and amazing recipes!
I ❤️ Italy 🇮🇹
so much passion to just grind a couple of ingredients together
That's literally the point of the entire Italian food. Quality of the ingredients and much much respect for them.
This video is the definition of love
video 10% pesto and 90% GRAZIE!
Los amo, gracias por compartir su conociemiento!!!
Nice that the experienced chef showed no ego, unlike most
Io ho visto questo video al terzo tentativo ci sono riuscito ovviamente con il mortaio in marmo.. Stupendo e sopratutto siete tutti molto generosi perché questo video è oro colato poi ovviamente qui ci vuole la precisione negl'ingredienti se no non si emula alla perfezione
The video and the masterful chefs do a great job of demonstrating the technique of making the pesto. One thing I have a question is what are the itemized and weighted ingredients that produce such an excellent result. I have personally tried to estimate the proportions from what I could see and read in subtitles but achieved a good (but not perfect) consistency. An update with the proportions of ingredients would be very helpful!
The beauty and simplicity is what makes it.
Mauro Ricciardi è una persona splendida e umilissima. Tra le persone con cui vorrei sempre aver a che fare
Grazie Maestro. Grazie grazissimo!!! Soprattutto per i consigli tecnici
Prayers and blessings for Italy. Recover well from this crisis brother.
Eh, thanks brother.
@@giovanniaveta8510 Rome shall not fall, come what may.
No wonder why the setting looked familiar, lived close to Ventimiglia almost my whole life! And now, watching videos like these to remind me of all the wonderful food we get to eat in this region.
gonna show my parents this , they have been trying to do a good pesto for long time. I love food culture im shit as a cook but seeing diffrent styles and cultures excities me food is a language of its own. Love from Northern Sweden. and västerbotten cheese is the king of cheese ^^
Sweden lives and marches ON!
Una cosa meravigliosaaaaa!! Grazie chef!
i'll definitely be trying for that beautiful crema texture, i love this channel!
wonderful..... thanks for the masterclass about a good pesto!!!! 😋😋😋🍝🍝🍝
Okay another one on my bucket list. I need to try this pesto.
Muchísimas gracias por esta Master class maestros..... entender el orden y los tiempos de la física y la química sin hablar explícitamente de ello. Es como volver a saborear las croquetas de mi abuela después de observarla marear la bechamel en la sartén. Y además con el inteligente humor que solo los grandes pueden tener......
the food at Le Clarence is so good!
Great job chef. Thank you for sharing your experience. Love this video!
Cozinha italiana é melhor que francesa. Pronto, falei!
@@cicolas_nage La Francia deve ringraziare l`Italia per aver appreso tantissimi piatti della nostra tradizione, come il canard o la besciamella e tante altre cose che caterina dé Medici ha portato alla corte francese. In molti pensano sia piú raffinata per via dell`auge che ha avuto con la "novelle cusine", ma in realtá é un pó tutto burro e panna.
so hard to find really good pesto. my favorite spread on bread or pasta, but it's usually either amazing or more often inedible. appreciate the deep passion this chef has for his craft of even the simplest of ingredients. makes all the difference. as well the invisible ingredient called....love : )
Spending 8 mins of my life watch two grown men pound vegetables! :D
Alvin Koh not disappointed tho
They didn't pound them, they swirl them....
excellent video.. I made it. It was a little darker. Cant wait to make it again. The end result was super creamy
O que mais me impressiona é o respeito que o aprendiz tem pelo professor
Apprendista? È un executive chef di un 2 stelle Michelin a Parigi
Que humildad del joven chef. Realmente aprecio la enseñanza. Muy fresca la conversation entre dos generaciones de chefs.
Fossero tutti umili come Giuliano.. bravi
Such a meditative experience. Growing up in Genova I would see these wonderful marble mortars everywhere in Genova's homes.
Grandi ragazzi! Apprezzo l'umiltà di Giuliano (nonostante la sua esperienza)
Nice video chef. Who wouldve thought id be watching this all the way in Memphis Tn
Ho abitato in Imperia e le taggiasche son le olive piu buone. mi ricordo il frantoio di stágata, olio buonissimo, mi manca in Olanda
mi dispiace in effetti è buonissimo
Puoi sempre tornare in Liguria in vacanza e assaporare di nuovo le taggiasche nel loro luogo d'origine ;) Da quando viaggio in Olanda, che per fortuna non è soltanto Amsterdam, torno sempre con piacere per mangiare il "frinkandele le altre ottime specialità olandesi (che sono molte di più e molto più buone di quanto si pensi). ;)
I have a marble mortar and pestle and it is one of my kitchen treasures...
I’ve definitely made my best pesto in a mortar and pestle. Difficult to achieve this level because it’s hard to source ingredients of that quality - especially the basil and pine nuts. The pine nuts available in grocery stores are generally very poor quality (or even rancid) and the basil has a larger leaf.
Bellissimo video.
Mille grazie, Chef.
I really wish I could smell and taste it!
Che Bontà e profumo.!!
Che fame !! 💓 🌈
6:43 the discipline is unreal I would have stuck the spoon in my mouth ;)
unos verdaderos maestros y la verdad que muy bueno aprender las recetas originales y que mejor que de la mano de los verdaderos chef de la cultura y gastronomía Italiana un saludo uwu
"Continuo io intanto te mi prepari il parmigiano"
A Speraindio, due stelle Michelin, uao 😂😂😂
Thank you for sharing this treasure!