Antonio Carluccio - live webchat Tues 27 Nov 2-3pm

phoenix

When my understanding is that Antonio now acts as a consultant for the chain, and is less involved in the day to day things, but I may be wrong.

Antonio , I believe that you have suffered from depression but are now moving forward, how did you manage to do that? My experience of clinical depression is that I find it so hard to motivate myself to accomplish even everyday things, let alone run a business.

Yes you are not wrong - I am a consultant which gives me a great deal of pleasure because Carluccios listen to my proposals and my criticisms which gives me a great deal of pleasure.

Regarding depression...try to get good doctors and psychologists. They will help but the one that can help yourself is you.

CariGransnet

I'm going to add my praise for Carluccio's too - the only restaurant I have come across which not only caters for gluten free (DD - allergy) but has an ENTIRE gf menu (inc freshly made pasta)

Thank you! I'd love to know why you've done this when no one else (that I've found at least) has?

We try! Thank you for the compliment.

twinsmum100

Ciao Antonio,

I have met you quite a few times and I know you love telling jokes!

Do you have a good one you'd like to share with us Gransnetters?

Two little prawns talk to each other and one says "I am a little bit worried. Mama went to a cocktail party last night and she's not back yet"

jeni

Dear Antonio.
All my recipes for spaghetti with a beef and tomato sauce specify using white wine rather than red, why is this?
I do find the addition of a little nutmeg helps as well. What do you think?

I like a gentle smell of wine for flavour.

And as far as I'm concerned you can add so many things - it's a very personal thing.

Supergranny

My question is have you ever thought of trying to get your restaurants along teh motorway. It would be so ace to be able to have a decent, affordable meal whilst on the road. Is it impossible to out Little Chef?

(By the way I love your website. I buy the wild boar ragu jars in bulk! Link here)

Motorways...motorway food. Carluccio's food is to be enjoyed in peace (although it comes quite quickly to the table) but in a service station everything is pre prepared to make it quick so it wouldn't work.

AntonioCarluccio

Supergranny

My question is have you ever thought of trying to get your restaurants along teh motorway. It would be so ace to be able to have a decent, affordable meal whilst on the road. Is it impossible to out Little Chef?

(By the way I love your website. I buy the wild boar ragu jars in bulk! Link here)

Motorways...motorway food. Carluccio's food is to be enjoyed in peace (although it comes quite quickly to the table) but in a service station everything is pre prepared to make it quick so it wouldn't work.

Also...somewhere I wrote the recipe for that. You could try to make it!

Deedaa

Dear Antonio, I have several of your books and particularly enjoyed The Two Hungry Italians programmes. I wonder if you can tell me how to make gnocchi fritti? We had some once at a ristorante near Modena. They were split open and filled with prosciutto. I have never found a recipe so I could try making them at home.

Don't confuse with the gnocchi di patate that you buy in bags. Make triangles or lozenges of pastry - between puff and shortcrust - and deep fry. Try with a savoury choux pastry - it will puff up when you cook it and you can split it. Let me know!!

rosiemus

ooh I am all excited about Antonio Carluccio

I like the fresh tagliatelle you can buy in bags at the supermarket but no matter how I try (and follow the instructions) it always comes out as one big starchy clump. Where am I going wrong?

A very interesting question! For fresh tagliatelle you need one litre of water per 100g pasta. And 10g salt per litre of water. The water has to be boiling when you put the pasta in. No oil is necessary - just stir it for a few seconds after pasta immersion. And stir from time to time until the pasta is cooked. Don't wash under water. Just lift it from the water pan and put in the sauce.

kittyp

Which area of Italy do you like best foodwise? They're so very different.

Every region has wonderful food. Italians - they are very parochial about it. But I am slightly unbiased. However I like the regions where my mother and father come from Campagna and Abruzzi and the one where I was brought up - Piemonte.

HOTNANA

Hi Antonio- is it better to use plum tomatoes or fresh tomatoes for a ragu? Thanks

Considering fresh tomatoes are usually slightly sour because they're not fully ripe better to use crushed tomatoes from tins or jars which are bottled when they are ripe.

Banbury

Huge fan!

Could you please tell us a lovely simple pasta recipe for when you come in from a long day and want to throw a few delicious ingredients together for a quick dinner?

My husband and I cook the same simple dish that we love all the time: chilli, garlic tomatoes and prawns tossed in spaghetti. It's amazing, but I'd love to add another to our repertoire!

Thank you

I love spaghetti aglio, olio and peperoncino. And if you are struggling add an anchovy. It takes altogether seven minutes - while the pasta is cooking you can do the sauce. Fry a bit of garlic and chili in olive oil but the garlic shouldn't become brown. Then add the anchovy (fillet in oil) chopped. And seasoning.

Laineyd

How do you make a spaghetti Carbonara? I have tried it once and it turned out to be spaghetti with scrambled eggs. It was disgusting! Thankfully my husband eats anything but both me and my daughter ended up with toast for dinner that night.

What did I do wrong? How can I do right?

Carbonara is made only with guanciale - and there is enough fat that when it's rendered in the pan you don't need to add more. Cut in cubes and fry - then add the pasta - buccatini or spaghetti al dente. On the side beat a couple of eggs and add a bit of pepper, salt (not much) and pecorino or parmesan according to your taste. A little trick that I use is adding a little bit of water - just a spoonful - to the egg mixture so it becomes more liquid. Take the pasta from the water. Put it in the pan and take the pan off the heat and toss it with some black pepper until the temperature has reduced slightly. Add the mixture which should just coat every string but not be like an omelette - and then it is ready to eat.

theMulberryTree

Hi Antonio! Lots of restaurants like Ask, Strada, Cafe Rouge have various discounts (2 for 1, 25% off etc) for more affordable eating. Have you thought about offering discounts and money off vouchers (I assume you don't do this already, as I haven't come across any..)?

They have discounts because they are worried that otherwise everyone will go to Carluccio!

I consult management to have a scheme of little rewards for the more serious customers. We will see what happens

mincepie

Hello. Do you consider your restaurants to be family friendly?

Yes!

ticktock

What cuisine do you opt for when you eat out? Are there other types of food (Chinese/Indian/Russian etc) you'd love to try out?

I like Chinese, Indian - any food that is cooked properly according to original recipes and cooked by the ethnic people that it belongs to.

muddyboots

Hello Antonio. What's your signature dish?

I have many dishes that I like particularly but none of them is really better than the other.