Our Michelin chefs cook series highlights great video recipes featuring the worlds best chefs tacking classic dishes and ingredients in different ways.
For this instalment we’ve decided to focus on pasta sauces, something most of us will have attempted before, but let’s see if we can pick up a few tips from the masters.
First up its Davide Oldani, with a simple tomato sauce, elevated to Michelin-star level.
Next, Antonio Guida of Milan’s Seta restaurant makes a classic cacio e pepe, but with a twist: he adds small fish called gobies that have been seasoned with lime.
Massimo Bottura makes a multi-herb pesto, replacing the traditional pine nuts with breadcrumbs, as a way to use up food that would otherwise be destined for landfill.
Next up it’s a classic carbonara recipe from chef Luciano Monosilio, formerly of Rome’s Pipero restaurant.
And stepping away from Michelin, here’s Theo Randall with a simple linguine alla vongole recipe – linguine with clams.
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