"IT IS NECESSARY TO HAVE A CALLING FOR COOKING. CALLING AND PASSION. IF YOU DO NOT HAVE ANYTHING TO DO ON THE KITCHEN," LOVES ANTONIO CARULCHI, THE FOUNDER OF SINGLE JIMEPO JEREPAR SOREMA.
Antonio Carlucci is the author of many culinary bestsellers and one of the most famous television cooks, every day inspiring millions of housewives or just lovers of tasty and satisfying food for a little feat.
Born in southern Italy, the virtuoso maestro built his career outside the Apennine Peninsula, on the lands of Misty Albion. The first Carluccio's Caffe, from which the entire extensive network grew, was opened in 1999 in central London. You could get into it by going through a small shop of wines and delicacies, which served as a reminder of the youth of Antonio himself. In the middle of the last century, to make a living, he traveled around Europe in search of wholesale wine buyers, and already in the early 1990s he opened a small shop in England selling olive oil, sauces, pasta, seasonings and wine.
By the way, the culinary master, and at that time a shopkeeper of Italian origin, bought them himself at home and manually applied them with the brand name Carluccio, which became a quality mark for these products. The very first restaurant of the chain was distinguished by a relaxed atmosphere and simple and reminded in its interior the traditional Italian "trattoria".
Priscilla, the faithful wife and business partner of Antonio Carlucci, was engaged in decorating the premises. In the traditional Italian interior, she reflected beauty and convenience, and the combination of white, lime-covered walls, many mirrors, wood and open cabinets with handmade souvenirs became attributes of the unique style of Carluccio's restaurants, which in recent years have grown around the world like mushrooms after rain. And although the gray-haired maestro has already retired and does not manage the network of institutions as in the old days, they continue to follow the principle he professes: eat only tasty food!
Cook at home
PINOLATE
Cake with pine nuts The name of this dessert comes from the Italian word "pinolo", meaning pine nuts. Since the cake can be quite dry, it is often added the "holy wine" used by Catholic priests during the Mass. The dish is usually cooked for Christmas.
Ingredients
- t 55 g pine nuts
- 175 g of unsalted butter, softened
- 150 g icing sugar
- 2 large eggs
- 3 large egg yolks
- 100 ml of wine Vin Santo
- 375 g Italian wheat flour or sifted flour
- 1 teaspoon of baking powder (baking powder)
Cooking method:
- Preheat the oven to 220 degrees, grease a baking dish with 25 grams of oil.
- Beat the remaining butter with sugar until airy foam.
- Beat eggs and yolks with lemon zest and wine to a state also to the state of airy foam, add a mass of butter and sugar to them.
- Very carefully, using a metal spoon, add flour sifted with baking powder.
- Mix thoroughly, put in a baking dish and sprinkle with pine nuts on top.
- Bake in a hot oven for 35 minutes, then cool. Turn over the cooled form and put the cake on the dish.
Enjoy your meal!
