From the Blue Willow Test Kitchen: BREAD IS GOLD Is Gold
Everyone is buzzing about Bread Is Gold, the new cookbook by Massimo Bottura from Phaidon Press, and that includes the Blue Willow staff. We love the whole package. From the unique Tyvek cover to the beautiful colors of the photographs, it deserves a place on your shelves.
The best part is the story of how the book came to be. When super-chef Massimo Bottura (of three-Michelin-star restaurant Osteria Francescana in Modena, Italy) was asked to be a part of the Milan Food Expo in 2015, he decided to embark on an ambitious plan. Instead of talking to foodies and the self-proclaimed of custodians of taste, he renovated an old theater in the seedier part of town and worked with social services to bring the needy to the table and serve wholesome, flavorful food—using the leftovers that many of us would throw away.
From these humble beginnings, Bread Is Gold was born. Bottura recruited chefs from all over the world, including Mario Batali, Joan Roca, and others, to create wonderful meals using the overripe, the bruised, and the scraps.
"To feed the planet, first you have to fight the waste," Bottura writes. Consider his book a good step one. You'll find recipes for 45 sumptuous three-course meals that are cheap, tasty, and easily-prepared. Order your copy, and reframe the way you think about food waste.
If you can't wait to get started, try one of the many recipes that we love:
Pasta with Mint and Breadcrumb Pesto
Mint and Breadcrumb Pesto
7 oz (200 g) basil leaves
2 oz (50 g) parsley leaves
4 oz (120 g) mint leaves
1 oz (25 g) stale bread, finely crumbed (scant 1/2 cup)
2 tablespoons plus 2 teaspoons extra-virgin olive oil
Generous 1/2 cup (50g) freshly grated Parmigiano-Reggiano cheese
1 tablespoon sea salt
1 tablespoon coarse salt
1 lb (600g) fusilli pasta or other short pasta
Freshly grated Parmigiano-Reggiano cheese, for serving
Make the Mint and Breadcrumb Pesto
In a blender or food processor, combine the basil, parsley, mint, breadcrumbs, garlic, and 5 ice cubes and pulse until finely chopped. Add the olive oil, Parmigiano, and salt and pulse to incorporate.
Prepare the Pasta
Bring a large pot of lightly salted water to a boil over medium heat. Add the fusilli and cook until al dente. Toss the pasta with the pesto. Sprinkle with the grated Parmigiano and serve.
There you have it: Quick, delicious, ethical, inexpensive. Sold yet? You know what to do.