Joe Bastianich is widely known among those who watch television cooking shows. "America's Best Chef" no longer appears without the presence of this man among the judges. There he is the toughest, cynical, but fair and charming. True, Bastianich became famous and earned a fortune not only thanks to his acting career.
Life and family
Joe was born in 1968 in New York in a family of Italians. His parents moved to America from the Istrian peninsula, which after the end of World War II went to Yugoslavia, and more than half of its indigenous people became emigrants. The mother of the future star was fond of cooking since childhood, and after marriage, having extensive experience behind her, opened her first restaurant. Now she is a world famous talented chef.
In such a family, Joe from childhood watched culinary skills. Mom inspired him and instilled good taste. Bastianich studied in his historical homeland, in Italy, and after returning he took up his own business in partnership with Mario Batali. Gourmet cuisine, excellent quality of service and a famous family name have been successful, and to date, Joe is the owner and co-owner of dozens of restaurants and vineyards around the world. He is also a popular author of books.
Chef Joe Bastianich prefers to hide his personal life from annoying journalists and fans. It is only known that he has been married for a long time and has three children. They all live in Connecticut.
The history of weight loss Joe Bastianich
A modern, attractive, brutal and fit man does not at all remind who Bastianich was a few years ago. He always loved a lot and tasty food, and such a passion for food brought him about 20 kilograms of excess weight.
When the health problems began, Joe actively took up himself and achieved excellent results in a short time. At first he started to run. Gradually, this sport began to bring the chef incredible pleasure and a sense of lightness - physical and mental. In addition to daily amateur jogging, Bastianich entered the professional level by taking part in international triathlon competitions and in various long-distance marathons. Joe also often rides a bicycle.
It sounds incredible, but the two main components of his diet are wine and pasta. The Bastianich family are well-known winemakers and connoisseurs of this drink who are aware of its healing effects on the body.
The master advises to be serious about cooking: buy only fresh and natural products, if possible, replace butter with olive, and fatty meats and fish with chicken, turkey and veal. This is the whole secret of Joe Bastianich's healthy diet.
Chef Recipes
An Italian by origin, he mainly prepares Mediterranean dishes, considering this cuisine the best in the world. His recipes are daring, unusual and vibrant.
Tagliata with arugula and hard cheese
For 2 servings you will need:
- 350 grams of beef fillet approximately 4 centimeters thick;
- cheese grated on a coarse grater;
- 5 tablespoons of olive oil;
- 1 clove of garlic;
- 4 large bunches of arugula;
- 1 teaspoon coarse salt;
- 1 teaspoon of sea salt;
- 1 teaspoon ground black pepper;
- 3 tablespoons of balsamic vinegar.
In a pan with a thick bottom, you need to heat 2 tablespoons of oil over medium heat. While the oil is warming, mix another 1 tablespoon with minced garlic and rub the beef on both sides. Salt, pepper. Place the pieces of meat in a frying pan and cook for 3–6 minutes on each side, depending on the desired frying result. You can’t turn the meat too often. Then put it on a wooden tray and leave it for 7-8 minutes, then cut across the fibers with 1 cm thick slices. Put the arugula on plates, sprinkled lightly with oil and vinegar. Add 5 slices of beef and grated cheese to each serving.
Pasta with eggplant and ricotta
For 4 servings you will need:
- 450 grams of rigatoni (tube paste);
- 2 medium-sized eggplants, cut into cubes with a side of 2.5 centimeters;
- 800 grams of small canned tomatoes;
- half a medium-sized red onion, cut into cubes with a side of 5 millimeters;
- 4 cloves of garlic, cut into large pieces;
- 6 tablespoons of olive oil;
- 2 bunches of basil;
- 1 bunch of thyme;
- dried hot chili peppers flakes;
- 4 tablespoons of soft ricotta;
- 2 tablespoons chopped parsley leaves;
- salt;
- ground black pepper.
First, warm the olive oil in a bowl with a diameter of 30–35 centimeters. Then lightly fry the onions and garlic over low heat for about 5-6 minutes, until they become soft, but change color. Then lay out the eggplant and fry, sometimes stirring, about 10 minutes until soft. Then add tomatoes, basil, thyme and pepper flakes. All this should be brought to a boil and boiled over low heat for 15-20 minutes, sometimes stirring. Closer to the end, salt and pepper to taste.
At this time, the paste is boiled in a large pot in salt water. When the rigatoni are ready, drain the water and add them to the sauce. Shuffle. Then serve on plates, decorating the dish with ricotta, parsley and basil.
As you can see, the Italian roots and biography of Joe Bastianich are reflected in the preferences of the master.
