Food Massimo Bottura Shows Jimmy Kimmel How to Make Mexican Panzanella From Snack Foods

20:40  14 february  2018
20:40  14 february  2018 Source:   foodandwine.com

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Massimo Bottura , the chef behind the lauded restaurant Osteria Francescana in Modena, Italy, stopped by Jimmy Kimmel Live! last night to turn junk from the late show ’s writers’ room kitchen In the clip above, Bottura turns leftover bagels into a Mexican version of panzanella as an appetizer.

How well does Massimo Bottura ’s cookery travel? Excellently, if last night’s Jimmy Kimmel Live show is anything to go by. The TV host, his guest, Billy Crudup and his sidekick, Guillermo Rodriguez were all served three dishes from Bottura ’s new book, Never Trust a Skinny Italian Chef

a man wearing glasses and smiling at the camera © Getty Images / Jamie McCarthy

Chef Massimo Bottura has been on a mission to fight food waste. The man behind Osteria Francescana has also started a soup kitchen in Milan with the mission of feeding hungry folks with food that would otherwise be thrown out. It’s also the focus of his new book Bread Is Gold: Extraordinary Meals With Ordinary Ingredients, which is a collection of recipes made with leftover ingredients. Last night, Bottura stopped by Jimmy Kimmel Live to demonstrate to the late night host just how easy it is to turn unused food into elegant cuisine.

Bottura was tasked with scouring the writers' room kitchen at JKL—full of junk food, mostly for ingredients to repurpose into a three-course meal and the result the chef is able to achieve is, not surprisingly, pretty remarkable.

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Massimo Bottura . He has been crowned as the world’s best chef for Osteria Francescana, in Modena, Italy, and his burgeoning “ Food for Soul” project will use leftovers from the Rio Olympics to feed the local homeless. When I leave, I feel a little high, like I’ve been hypnotised. MIDNIGHT SNACK .

Italian chef Massimo Bottura stopped by Jimmy Kimmel Live last night to promote his new book Instead of doing a cooking demo, Bottura pulled out already-prepared food he had brought with him Bottura then makes a dish inspired by the "the crunchy part of lasagna," and for dessert, a broken

Cubed bagels plus some avocados, tomatoes, and cilantro become a Mexican-inspired panzanella (in honor of the show's beloved security guard/sidekick Guillermo). Bottura then moves onto a dish with leftover, broken bits of pasta. When it comes to pesto, Bottura says to trust your palate but avoid using rosemary or sage which are “too aggressive.” If you’re thinking about skirting his suggestion, Kimmel even pressed “What if my palate wants Rosemary?” Bottura doesn’t mince words: “Your palate is wrong.” He tops the pasta course with some popped and toasted popcorn for a bit of texture. Bottura says ideas like that come from confronting your creativity.

Finally, overripe black bananas caramelized and turned into a dessert with chocolate-coated Honey Nut Cheerios and an almond milk dulce de leche, topped with leftover ice cream.

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How To Cook Fresh Beets. 14 Ways to Plate Your Purée. Best Crepe Recipe: Tips from the Best Crêpier in Brittany. If you fancy having a go at making some of Bottura 's incredible food yourself, here are two Massimo Bottura recipes to try.

You are in Home > Blog > Food & Drinks > A Chef's Touch: Massimo Bottura Shares Some Epic Recipes. How to Make Pâté: 5 Great Video Recipes. What is Orange Wine? List of Root Vegetables: 11 Favourites plus Recipes.

Bottura has been busy, between being filmed for Chef's Table and opening a restaurant inside Italy's Gucci Museum. Meanwhile, the soup kitchen project started at the Universal Exposition in 2015, a gathering of chefs from around the world with the theme "Feed the Planet." According to Bottura, 860 million people on the planet don't have anything to eat and 1.3 billion tons of food is wasted every year, a whopping 33% of food produced. Proceeds of his new book will go toward opening more soup kitchens in Europe and North America.

I'm a Fitness Model, and This Is Exactly What I Eat in a Day .
As a fitness model, I make my money off of my body, and it's important that I fuel myself to not only look my best, but to also perform at my best.&nbsp;As a fitness model, I make my money off of my body, and it's important that I fuel myself to not only look my best, but to also perform at my best. I enjoy all types of food and try not to limit myself when it comes to eating. I try to keep it simple and just focus on eating whole, minimally processed foods, although I do indulge in things like cookie dough and decadent desserts. I don't obsess over counting calories, but I need around 1,800 calories a day for my body type and the high-intensity training I do.

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