I am Antonio Carluccio and 76, just, and I feel very young.
…this, got celery and I’ve got carrots.
My passion of food…because I am not a chef, I am a cook, and I cook for passion and for love. So I try to create things with my hands, try to change shape, base flavour and look of some food and similar thing you can do with paints, with any other thing.
And the stock is made like this. Lovely flavour. Now I need the celery.
Patrick Caulfield was coming to The Neal Street Restaurant quite a lot. I had a restaurant in Covent Garden called The Neal Street Restaurant. All the customers, they were around artist, media, advertisers. Covent Garden was quite interesting at the time.
Then you let coat the rice with the…you toast it a little bit.
Well, I had a few other paintings in the restaurant, a vase, a golden vase, and Patrick had a very prolific mind, unique, and I asked him if he could do something with mushrooms and this is for him the button mushroom which is quite fun actually.
Morel is a very special mushroom. Lovely, lovely, lovely. Listen, listen to this. Stop this one here. Butter…and that’s it.
So, this is the real risotto with morels and porcini, freshly made just for you.