🇫🇷 The secret to Elevate Dishes to Gourmet Status: PISTOU Sauce🌱
ฝัง
- เผยแพร่เมื่อ 30 ก.ค. 2024
- ORIGIN OF PISTOU / pee-stoo /
First recorded in 1950-55; from French: literally “crushed basil, pesto,” from Provençal, pistou “ground, pounded,” past participle of pista “to crush,” from Old Provençal pester, pistar “to grind,” from Vulgar Latin pistāre; see origin at pestle, pesto
Pistou, also known as pistou sauce, is a Provençal cold sauce pronounced as "Pistu" in the Mistralian dialect or "Pisto" in the classical Provençal dialect. It is made by blending cloves of garlic, fresh basil, olive oil, and sometimes almonds, bread crumbs, or potatoes. This sauce is similar to the Italian pesto sauce but does not include pine nuts, although almonds can be used, and doesn’t include cheese.
Pistou sauce is widely used in Provençal cuisine and is known for its vibrant green colour and aromatic flavour. It is commonly used as a condiment or flavouring in dishes such as soups, stews, and pasta. The traditional method of making pistou sauce involves pounding the ingredients together using a mortar and pestle, but modern methods like blenders or food processors are also used.
CHAPTERS LIST (Click on the time stamp if you want to skip the intro and go straight to the recipe)
00:00 Introduction
01:17 The Origins and Ancient Roots
02:21 Cultural Significance and Modern Applications
02:54 The Recipe
07:45 Tasting with Alex
Thanks to Alex Ogden from Modern Vegan for her participation.
Follow me on Instagram www.instagram.com @myveganprovence
Filmed with Fuji X-H1 camera and iPhone Xs Max
Video edited with DaVinci Resolve.
See you next time!
#PistouSauce
#ProvençalCuisine
#PistouVsPesto
#GarlicBasilSauce
#FrenchCuisine
#ColdSauces
#MediterraneanDiet
#OliveOilRecipes
#HerbSauce
#NoCheesePesto
#PistouRecipe
#CookingWithHerbs
#AromaticFlavors
#FoodHistory
#CulinaryTraditions
#MortarAndPestle
#BlenderRecipes
#PastaSauceIdeas
#SoupCondiment
#TastingWithAlex
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I have traveled a bit in my life...and stayed in Provence for a few months when I was young - no place on earth can compare with the food there- ❤ love the history lessons with the amazing recipes. Soooo glad I found your channel.
Thanks for sharing!
This was wonderful! I've never made pistou, but have always enjoyed the soup that has it, so I'd like to try making it. Your apartment, with all those windows we never see usually, is beautiful : ) Thanks for posting!
It's so good! You will become addicted!
A beautiful afternoon on the rooftop ❤
❤️
This looks amazing! Thank you.
Glad you like it!
Great video, thank you so much!
You're very welcome!
Yes, pistou like 'pesto'. :) It's yummy! Thank you for another inspiring recipe!
One word you said struck me because you said it in a lovely way. 'to unwind' is pronounced differently from 'wind'.
It's like 'why': un-why-ind. 🙃
Hahaha! That happens 😂 even with « basil »
Thank you!❤
You're welcome 😊
Beautiful video, thank you.
Glad you enjoyed it!
Thank you for sharing!! I will try this version really soon, I love making vegan pesto and now I found one that is originally vegan.
It's so good!
This looks delicious! Can it be frozen for longer storage if needed?
You can make freeze in ice cube tray. But basil doesn’t like cold too much and tend to blacken when frozen. Pesto will do better covered generously with oil but will darken also a bit after a week.
@@myveganprovence Thank you! This is good information to have! 😊
Lionel would you be willing to develop a recipe for Belgian waffles with pearl sugar?
A generic vegan waffle dough ? I’m not too familiar with Belgium waffles.
@@myveganprovenceBelgian waffles are a bit denser, and more buttery and they tend to have pearl sugar in them. The New York Times recipe of Belgian liege waffles is a perfect example of it (I tried posting this comment with the recipe link but youtube blocked it)