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Stir it up magazine March 2015

LEADING LIGHT Antonio Carluccio, OBE, the Godfather of Italian Light... Antonio Carluccio Gastronomy... Leading Antonio now has 70 restaurants in the UK >> Antonio Carluccio, the Godfather of Italian Gastronomy, holds the equivalent of a knighthood for his services to Italian cookery, and was awarded an honorary OBE. He’s written 17 books about Italian food and now has 70 restaurants in the UK, as well as franchises overseas. He has presented TV series such as BBC2’s Two Greedy Italians and thinks that there’s no excuse for not serving fresh pasta! You’re Italian, and referred to as the Godfather of Italian cooking, what is your favourite Italian recipe to cook, and why? The Paccheri Con Ragu alla Napoletana (see recipe) is my choice because, well, it’s the only dish in Italy where you get Primi and Secondi in one dish – you know usually we have the pasta first and then the meat dish separately. Paccheri actually means ‘slap in the face’ – the dish has large grains and a chewy consistency. It’s very easy to cook and is the typical ‘Sunday Lunch’ dish for the family all coming together. You’ve lived in Piedmont, in Vienna, Germany, England, and you were born in Salerno, on the Amalfi Coast. Which of these had the most profound influence on your tastes? It wasn’t any of the regions that influenced my tastes but my mother and my family. Also, I learnt from my family about the benefit of sharing food together. Educationally, I learnt from my mother to become a cook – not a chef. For Italians, eating is not about putting something in the stomach, there’s so much more to it than that. You’re very passionate about mushrooms and funghi – is it because they are versatile in the kitchen? What is the best way to cook with them? 30 MARCH 2015


Stir it up magazine March 2015
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