A Musical Feast
Sunday 11 December 2005 15:30-16:00 (Radio 3)
Italian chef Antonio Carluccio invites listeners into his kitchen and prepares a musical feast, revealing composers' favourite recipes and the connections between music and food.
Featuring arias from Rossini, Bellini, Verdi and Puccini and folksongs celebrating the regional cuisine of Italy.
A Musical Feast
The well-known Italian chef, Antonio Carluccio prepares a musical feast including a Rossini hors d'oeuvre, a Bellini pasta dish and Duck alla Puccini. He reveals the culinary preferences of Italian composers (such as Verdi who loved pork) and introduces a piece by the Sicilian singer Domenico Modungo. Carluccio explains how musical terms such as andante and furioso have a place in his kitchen and tells us what music means to him personally.
RECIPES (copyright – Antonio Carluccio)
UOVA AL TARTUFO
Truffled Eggs
For 4:
8 Eggs
8 tbsp double cream
About 45g white truffle (more if you can afford it)
Salt
Butter for greasing
Preheat the oven to 180C/350F/gas 4. Grease 4 large ramekins with butter. Break 2 eggs into each one and pour over the double cream. Season with salt and then place in the oven. Start checking after 5 minutes to see if the whites have set. Cut the white truffle into slivers and scatter over the eggs. Serve immediately, with bread.
PESCE SPADA AI FERRI ‘MUDDICA’
Grilled Swordfish 'Muddica'
For 4:
4 swordfish steaks weighing about 200g each, and about 1cm thick
8 tbsp very fine fresh breadcrumbs
2 tbsp very finely chopped fresh flat-leaf parsley
1 garlic clove, crushed
Olive oil
Salt and pepper to taste
Mix together the breadcrumbs, parsley and garlic, and season to taste with salt and pepper. Brush the slices of swordfish with olive oil, and then coat both sides with the breadcrumb mixture.
Preheat the grill and cook the fish for 3-4 minutes on each side, depending on the thickness of the fish. The breadcrumbs should be brown and crisp. Serve immediately with lemon wedges and a green salad.
PENNE ALL’ ARRABBIATA
Penne with angry (chilli-hot) sauce
For 4:
90ml extra-virgin olive oil
1 small onion, finely sliced
Fresh or dried chilli, at your discretion and taste
1 garlic clove, coarsely chopped
600g tomatoes, peeled, deseeded and finely chopped
6 basil leaves or 3 tbsp coarsely chopped flat-leaf parsley
400g penne rigate
salt
Heat the oil in a pan, add the onion, chilli and garlic and fry for 1 minute. Stir in the tomatoes and cook, not too violently, for 6-8 minutes, then add the basil or parsley and some salt.
Cook the pasta in boiling salted water until al dente. Drain and mix with the sauce, allowing it to absorb the flavours for a minute. No parmesan cheese here!
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