Carluccio works wonders with Aubergines – Carluccio & The Renaissance Cookbook – BBC (VIDEO)
How did Renaissance cooks deal with the enormous feasts held in the Vatican’s palaces? Growing their own produce in personal market gardens was one strategy. Another was to alternate hot and cold dishes. In this clip from BBC cookery show Carluccio and The Renaissance Cookbook, Carluccio cooks Pomi sdegnosi, a sixteenth century recipe for baked aubergines in the garden of Villa Lante, Rome.
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What a charmer. RIP.
except spice all other tastes were added.
RIP Antonio!
Good genuine food, good weather, relaxed lifestyle, the secret to living a long happy life
I really miss seeing them both cooking together, what happened? Why aren't they making videos together anymore?
Fennel is the top herb,it contains 17 metals.Those who live in the countruside are lucky enough
to collect it fresh on the hills.
Amazing,in Greece we never mix fennel with spices like cloves,cinnamon,nutmeg.
we also stuff aubergines and peppers with rice and herbs and bake them which is another recipe
I love him! Antonio ist a great italian.
when chefs say '' a little salt'' its an understatement..!