WEBVTT - Luca Guadagnino 0:00:00.120 --> 0:00:03.680 You are listening to Ruthie's Table four in partnership with Montclair. 0:00:04.960 --> 0:00:08.200 Here at Ruthie's Table four, we have something exciting to 0:00:08.280 --> 0:00:12.039 tell you. Our new substack has just launched. You will 0:00:12.119 --> 0:00:14.960 find all kinds of extra material from the River Cafe, 0:00:15.440 --> 0:00:20.160 including recipes, our latest news, and bonus content from the podcast. 0:00:20.800 --> 0:00:23.320 If you enjoy listening to this series as much as 0:00:23.400 --> 0:00:26.920 I enjoy talking with our guests, visit the River Cafe, 0:00:27.000 --> 0:00:32.640 dot substack and subscribe. See you there. What I know 0:00:32.800 --> 0:00:36.560 about Luca Guardonino is, of course the films he's made. 0:00:37.040 --> 0:00:39.920 But what I know from Luca is how passionate he 0:00:40.040 --> 0:00:43.559 is about food. Meetium over lunch just last week at 0:00:43.600 --> 0:00:46.680 the River Cafe, we went straight into not what movies 0:00:46.720 --> 0:00:49.800 he was making, but what food he was cooking. He 0:00:49.880 --> 0:00:53.040 is Italian and he cares, friends tell me. In his 0:00:53.120 --> 0:00:57.520 home in Piermonte, Luca has three kitchens, including one elaborately 0:00:57.520 --> 0:01:00.960 equipped for pastries and a special room for keeping vinegar 0:01:01.280 --> 0:01:05.200 and dried herbs from his garden. It's always full of people, 0:01:05.319 --> 0:01:09.240 everyone gathering around the table and kitchen. He genuinely loves 0:01:09.280 --> 0:01:14.240 cooking with friends, participating and enjoying the process. Our mutual friend. 0:01:14.280 --> 0:01:18.080 Lorcan O'Neil says, Luca has a true instinct for friendship. 0:01:18.840 --> 0:01:21.600 Food not only plays a strong role in his home life, 0:01:21.800 --> 0:01:25.759 but an important role in his films, conveying sensuous desire 0:01:25.840 --> 0:01:29.640 and transformation. The prawns and I Am Love the Peach 0:01:29.680 --> 0:01:32.800 and call me by your name, the churros and Challengers. 0:01:33.280 --> 0:01:35.880 We're here today in the one kitchen I have in 0:01:35.920 --> 0:01:39.119 my home to talk about food and memories, food and film, 0:01:39.480 --> 0:01:43.080 food and family. A beginning to a new friendship, one 0:01:43.160 --> 0:01:44.040 cook to another. 0:01:44.720 --> 0:01:46.280 Wonderful. I'm so happy to be here. 0:01:46.319 --> 0:01:48.560 It's so nice to have you here so fast. We 0:01:48.640 --> 0:01:51.000 just saw each other two weeks ago. And you're back 0:01:51.000 --> 0:01:53.080 in London. You're going to come back more often. 0:01:53.520 --> 0:01:56.240 The first time in Vaccines I saw you. 0:01:56.400 --> 0:01:58.360 Oh, you're going to come back more. When's the next time? 0:01:58.400 --> 0:02:00.080 That's what I h I. 0:02:00.120 --> 0:02:03.480 Hope very soon I might be coming back and stay 0:02:03.560 --> 0:02:05.840 because I might do a movie in London. I did 0:02:05.840 --> 0:02:06.680 a movie last year. 0:02:06.840 --> 0:02:07.760 Yeah, what was that? 0:02:08.080 --> 0:02:11.600 It's After the Hunt? Yes, starring Julia Roberts and Yes 0:02:12.000 --> 0:02:17.120 are you Debuery and Andrew Garfield, l Seviny, Michael Stohlberg. 0:02:17.680 --> 0:02:19.880 And there was a great experience and I love to 0:02:19.880 --> 0:02:22.480 be in London. I was great about it, you know, 0:02:22.639 --> 0:02:24.920 like first of all, to be in the summer in London. 0:02:24.960 --> 0:02:26.840 It's good for me because I cannot stand the heat, 0:02:26.960 --> 0:02:30.080 so I like that the temperature here, okay, and the 0:02:30.200 --> 0:02:30.959 quality of water. 0:02:31.440 --> 0:02:32.880 What we don't like about London summer? 0:02:32.960 --> 0:02:35.120 Oh my god, I can trade place. 0:02:35.960 --> 0:02:37.440 Yeah. And then what else is the. 0:02:37.480 --> 0:02:40.679 Quality of work? Amazing amazing crafts. Yeah. 0:02:41.200 --> 0:02:43.720 I used to say that independent films were used to 0:02:43.720 --> 0:02:45.839 be made in Europe, the small films and the big 0:02:45.880 --> 0:02:48.880 ones in La, and now it's changing. Everybody wants to 0:02:48.880 --> 0:02:50.040 make a movie here La. 0:02:50.360 --> 0:02:52.920 I don't think they do any longer, any movies. 0:02:52.960 --> 0:02:57.360 But basically it's like impossible because of the very expensive 0:02:57.720 --> 0:02:58.640 nature of the business. 0:02:58.639 --> 0:03:03.520 There Brown, who's the prime minister here fifteen years ago, 0:03:03.639 --> 0:03:08.680 maybe he brought in the idea of lowering the tacks 0:03:08.680 --> 0:03:12.320 for making citys. You walk into the River Cafe, you know, 0:03:12.680 --> 0:03:15.600 you see everybody, you know, Noah and Greta here, you 0:03:15.680 --> 0:03:19.720 were here, Julia Roberts is making another film. Yeah, the 0:03:19.840 --> 0:03:23.720 Alejandro is here, and jj Abrams is here. It's like 0:03:23.760 --> 0:03:25.639 walking into a kind of canteen. 0:03:25.800 --> 0:03:28.440 You know, it's a bit of quality of one nice 0:03:28.800 --> 0:03:29.960 and good prices. 0:03:30.400 --> 0:03:31.880 What about in Italy are they making? 0:03:32.280 --> 0:03:35.720 Probably Italy that the quality of life is very good 0:03:35.800 --> 0:03:40.720 and we have very good craftsman in Italy, but unfortunately 0:03:41.720 --> 0:03:44.160 we don't have a very we have a short sighted 0:03:44.200 --> 0:03:45.720 politics at play there. 0:03:45.560 --> 0:03:50.200 Because the tradition in Rome. I mean it was amazing. 0:03:50.400 --> 0:03:54.280 I shot the movie in which is my previous one, Queer, 0:03:56.040 --> 0:03:58.960 I fulfill these kind of fantasy of making a movie 0:03:59.160 --> 0:04:01.720 entirely shot on stage in China. 0:04:01.480 --> 0:04:04.720 Chita voll interior interiorn next theeries. 0:04:05.240 --> 0:04:08.600 I think we had like ten stages. We built in 0:04:08.600 --> 0:04:10.800 the back loot, in the front lot. We even there 0:04:10.880 --> 0:04:13.480 was a sort of big heel of dirt that we 0:04:13.560 --> 0:04:16.599 took over and we created a jungle over there, and 0:04:16.680 --> 0:04:20.240 it was fascinating, but almost for the remembrance of things 0:04:20.279 --> 0:04:22.160 passed and more than the energy of the now. 0:04:22.320 --> 0:04:24.200 Beau just did Felini and ANTONIOI? 0:04:24.200 --> 0:04:25.800 Did they make all their Realini for sure? 0:04:25.800 --> 0:04:30.040 ANTONIOI, I would say maybe not, but Pelini for sure. 0:04:30.720 --> 0:04:33.400 So we would love to read. You know, we always 0:04:33.440 --> 0:04:36.040 try and start even the beginning of the conversation, because 0:04:36.040 --> 0:04:39.400 that's how this podcast started. It was during COVID. The 0:04:39.480 --> 0:04:42.000 idea originally it was just to read a recipe every day, 0:04:42.120 --> 0:04:44.440 and then the idea was to say, well, how do 0:04:44.480 --> 0:04:48.159 you segue from the recipe to this story of your 0:04:48.400 --> 0:04:51.560 life through food. So we want to talk about cinema, 0:04:51.560 --> 0:04:52.960 and we want to talk about Italy, and we want 0:04:53.000 --> 0:04:55.640 to talk about everything, but it's the kind of getting 0:04:55.680 --> 0:05:01.480 to understand who we are through our experience memories food, which. 0:05:01.279 --> 0:05:03.160 Is everything I think you think it is. 0:05:03.360 --> 0:05:07.480 I think so memory of meals, memory of food, memory 0:05:07.520 --> 0:05:11.960 of the tight, tactile experience of food, the smells, the texture. 0:05:13.000 --> 0:05:16.960 I think it constitutes. And I'm not talking about fancy 0:05:16.960 --> 0:05:19.960 food per se. I'm talking about the idea of nourishment 0:05:20.120 --> 0:05:23.880 or the deprivation of nourishment. It's really like one of 0:05:23.920 --> 0:05:28.960 the things that makes us universally linked as people. 0:05:29.640 --> 0:05:31.240 So I do agree with you completely. 0:05:31.600 --> 0:05:32.160 A memory. 0:05:32.680 --> 0:05:36.280 Yeah, when my father was dying, I flew when I 0:05:36.360 --> 0:05:40.760 was in twenty twenty, during lockdown, I flew to Sicily 0:05:40.800 --> 0:05:43.960 where he was born, in his village, and I walked 0:05:43.960 --> 0:05:47.120 toward the building where he grew up, where he was 0:05:47.160 --> 0:05:49.360 born and grew up and where I spent a lot 0:05:49.400 --> 0:05:52.919 of summers when I was very little, and I could 0:05:52.960 --> 0:05:55.400 distinctively remember in my mind and still now I can 0:05:55.920 --> 0:06:01.799 the smell of mold and grapes be dried coming from 0:06:01.880 --> 0:06:05.680 a storage place in the building. So I went into 0:06:05.680 --> 0:06:08.400 the building and I could enter and the smell came 0:06:08.440 --> 0:06:11.560 back to me in its physical presence and was incredible. 0:06:12.279 --> 0:06:15.440 Is that And your father was drying in a hospital somewhere. 0:06:15.080 --> 0:06:16.800 Else, Yeah, he was in Milano. 0:06:17.080 --> 0:06:21.160 I could come back home fun and and see him 0:06:21.160 --> 0:06:22.680 going to help. 0:06:23.960 --> 0:06:28.000 It. Never smell, nothing helps, Nothing helps, but the smell 0:06:28.200 --> 0:06:29.920 that you could feel. 0:06:29.680 --> 0:06:33.479 Now it's like a legacy and something that I makes 0:06:33.520 --> 0:06:35.919 me have him close, even the memory of that. 0:06:36.440 --> 0:06:39.360 You went to Ethiopia, and I was supposed. 0:06:39.000 --> 0:06:43.440 To be born in Ethiopia, but for I came out earlier, 0:06:43.800 --> 0:06:46.960 so like seven months in August, I had to be 0:06:47.000 --> 0:06:47.360 a Leo. 0:06:48.040 --> 0:06:52.440 There was no way around it. I'm a cancer also closed. Yeah. 0:06:52.520 --> 0:06:55.039 I like cancer women. I don't like men. 0:06:55.440 --> 0:06:57.040 I have a friend that went to she went to 0:06:57.200 --> 0:07:01.240 La and she called that's the hotel to find her babysitter. 0:07:01.760 --> 0:07:03.960 And the baby said, well, I can babysit, but I 0:07:04.000 --> 0:07:05.720 need to know the sign of the baby first. 0:07:05.839 --> 0:07:11.000 I agree. Oh, come on, I mean scorpio woman. Impossible, 0:07:11.920 --> 0:07:12.600 my mom. 0:07:13.520 --> 0:07:15.840 Okay, we'll get back to the side you went. You're 0:07:15.840 --> 0:07:18.920 born a Leo in Ethiopia. 0:07:18.280 --> 0:07:20.800 Yes, and then moved in September. 0:07:20.840 --> 0:07:23.080 You were born in Palermo. 0:07:22.640 --> 0:07:25.720 Palermo, and then with you too, Abeba, when I was 0:07:25.800 --> 0:07:28.360 two months and I spent the first five years of 0:07:28.360 --> 0:07:29.280 my life there. 0:07:29.720 --> 0:07:32.200 Can you remember the smells of ethiop Oh yeah, what 0:07:32.200 --> 0:07:32.760 were they like? 0:07:33.360 --> 0:07:35.560 Well, I mean I can. I don't know. 0:07:35.560 --> 0:07:37.280 I don't know how to describe a smell, but I 0:07:37.320 --> 0:07:40.440 remember very well the smell of the garden. I remember 0:07:40.480 --> 0:07:42.280 the smell of the pets we had. 0:07:42.120 --> 0:07:44.480 Which was also big turtle. We had a big turtle 0:07:44.480 --> 0:07:44.960 as a pet. 0:07:45.320 --> 0:07:48.280 I can remember the smell of the coffee being roasted outside. 0:07:49.120 --> 0:07:54.160 I can remember the food and gera and jera is 0:07:54.280 --> 0:07:55.440 very tangy smell. 0:07:55.360 --> 0:07:57.080 Very good food Ethiopia. 0:07:57.280 --> 0:08:01.640 Yes, amazing. The sweets of the onions mixed. 0:08:01.360 --> 0:08:05.040 With the with the with the powdery smell of the barberret. 0:08:05.200 --> 0:08:10.200 It's Fantasticbara is a mixture of spices that is typical 0:08:10.280 --> 0:08:14.840 of the of Ethiopian kitchen. It's very red and it's 0:08:15.120 --> 0:08:19.080 used for the door watt, which is a chicken stew 0:08:19.800 --> 0:08:23.400 or for the lamb or beef stew called ziguiney. 0:08:23.760 --> 0:08:24.920 Wonder why Ethiopia. 0:08:25.360 --> 0:08:28.240 My father was really restless. He met my mother when 0:08:28.280 --> 0:08:31.920 he was teaching. He was a professor in Casablanca and 0:08:31.960 --> 0:08:34.560 my mother is was living there. 0:08:34.600 --> 0:08:36.760 She was she grew up in Morocco. She's Algerian, but 0:08:36.840 --> 0:08:37.800 she grew up in Morocco. 0:08:38.200 --> 0:08:41.320 And then once I was born, he wanted to do 0:08:41.400 --> 0:08:46.520 another adventure abroad, so he got a post in a disabeba. 0:08:46.960 --> 0:08:47.960 Are you an only child? 0:08:48.640 --> 0:08:50.520 No, I am the last of three. 0:08:50.520 --> 0:08:53.160 Three so all three of you went to Etho. 0:08:53.520 --> 0:08:59.280 Yeah. Yeah, every now and then I do and you 0:08:59.360 --> 0:09:00.880 get the green Yes? 0:09:00.960 --> 0:09:02.800 Is that what you keep in your special kitchen? 0:09:02.840 --> 0:09:05.679 I do have a lot of you know that I 0:09:05.720 --> 0:09:07.400 have like a collection of spices. 0:09:07.480 --> 0:09:09.640 Yeah, you have a very large yeah. 0:09:09.679 --> 0:09:12.360 And then I have made with the wonderful people at 0:09:12.440 --> 0:09:17.679 Ninfenburg in Munich. They sourced from their archives those jars 0:09:17.720 --> 0:09:23.640 made for Apotheke in porcelain. And I asked them how 0:09:23.679 --> 0:09:27.000 many sizes you have and they had every sizes because 0:09:27.559 --> 0:09:30.760 these Ninfenburg gits four hundred years so they used to 0:09:30.760 --> 0:09:34.000 make them for Apoteke. So that for me, like I 0:09:34.040 --> 0:09:37.280 don't know ten kilos to ten grains, and I made 0:09:37.360 --> 0:09:40.400 two hundreds of them for my kitchen, from ten kilos 0:09:40.400 --> 0:09:41.680 to to twenty grames. 0:09:41.960 --> 0:09:44.600 How long does the ten kilos stay good? I mean 0:09:44.600 --> 0:09:45.080 do they. 0:09:45.000 --> 0:09:47.120 Stay I cook a lot, so if you put ten 0:09:47.200 --> 0:09:50.680 kilos of flour, maybe it's gonna last two weeks or 0:09:50.679 --> 0:09:51.240 even less. 0:09:51.480 --> 0:09:54.319 I think the only youse tried a bit of dried 0:09:54.360 --> 0:09:58.360 time and a bit of dried regular or recana. But 0:09:58.480 --> 0:10:01.560 I don't think we in narc should we do the freshers. 0:10:01.559 --> 0:10:03.400 We don't use you know, kind. 0:10:03.280 --> 0:10:05.480 Of cooking we do, yes, but you do use spices. 0:10:05.520 --> 0:10:09.680 You're not marriage close human use core. 0:10:10.040 --> 0:10:14.200 The world of spices is so wide, Yeah, amazing beautiful smells. 0:10:14.480 --> 0:10:17.600 So the recipe that you chose to read today. 0:10:17.760 --> 0:10:21.360 Is I chose from all the beauty. 0:10:22.360 --> 0:10:24.880 That was our thirtieth birth birthday. 0:10:24.600 --> 0:10:25.280 So beautiful. 0:10:26.240 --> 0:10:29.640 I chose tierini with asparagus and herbs. There's a wonderful 0:10:29.720 --> 0:10:31.360 lady on the picture on the left side. Who's this 0:10:31.480 --> 0:10:32.360 lady that. 0:10:32.480 --> 0:10:35.160 Is FASTI arm it? Who's the manager of the River Cafe. 0:10:35.720 --> 0:10:38.640 The River Cafe is an incredible table. You eat so well, 0:10:38.679 --> 0:10:39.480 they're good. 0:10:39.679 --> 0:10:42.040 Thank you. We have to eat more. So would you 0:10:42.120 --> 0:10:43.640 like to read the recipe, which. 0:10:43.800 --> 0:10:46.240 Is a recipe, and then we're going. 0:10:46.120 --> 0:10:47.600 To talk about some fresh pastad. 0:10:48.120 --> 0:10:51.319 Yeah, I mean you call them tierini and they are 0:10:51.720 --> 0:10:54.319 technically called tierine and. 0:10:54.280 --> 0:10:56.480 It's Pimontes pasta. 0:10:56.720 --> 0:11:00.120 And I am, as you said before, I live in Pimonte, 0:11:00.400 --> 0:11:03.360 and you the typical way of using tierne is with 0:11:03.440 --> 0:11:06.880 truffle when the season is right. It's very thin and 0:11:07.440 --> 0:11:11.960 very sturdy kind of pasta. So tierne with asparagus and herbs. 0:11:12.000 --> 0:11:15.720 This is for six six hundred and seventy five grains 0:11:15.720 --> 0:11:20.040 of thin asparagus pears, which could be also wild asparagus if. 0:11:19.880 --> 0:11:20.560 You can find them. 0:11:21.040 --> 0:11:22.640 We try and get that. It's not so easy. 0:11:22.840 --> 0:11:26.000 My friend Camillo, who is the gardener in my house, 0:11:26.200 --> 0:11:30.360 his father who harvests collects from the nature's wild herbs, 0:11:30.400 --> 0:11:32.440 brought me wild asparagus. 0:11:31.920 --> 0:11:36.080 Last week, so already I have it in the season 0:11:36.120 --> 0:11:38.679 now because we just got green asparagus today. 0:11:39.320 --> 0:11:43.319 So everything's really I know, four garlic clothes. I think 0:11:43.360 --> 0:11:45.160 this is too much, I would say one. 0:11:46.840 --> 0:11:48.280 Can I Yeah, I love it. 0:11:48.559 --> 0:11:51.439 I am nothing like an Italian teaching me how to cook. 0:11:51.520 --> 0:11:53.439 Yeah, I really appreciate it. I'm not teaching you. I'm 0:11:53.440 --> 0:11:54.600 saying just the balance. 0:11:54.960 --> 0:11:57.280 If I put the proportion of the number the games 0:11:57.280 --> 0:11:59.600 of asparagus, I think one garlic cloves would be enough. 0:11:59.679 --> 0:12:03.080 Four tablespoons of chopped I love it, chop mix. 0:12:03.160 --> 0:12:04.959 Wait till I go see your movie. I'm going to 0:12:05.040 --> 0:12:06.000 give you some advice. 0:12:06.640 --> 0:12:08.040 I want all the advice. 0:12:09.200 --> 0:12:13.080 Four tablespoons chopped mix, fresh herbs, basil, mint, parsley, oregano, 0:12:13.200 --> 0:12:16.040 fantastic one millimetery double cream. 0:12:16.320 --> 0:12:18.480 And in England you have the incredible double cream. 0:12:18.600 --> 0:12:21.200 That's one thing we have that fans. We have crimb fresh. 0:12:21.480 --> 0:12:22.240 You don't have it at all. 0:12:22.400 --> 0:12:23.559 No, we have like you. 0:12:23.520 --> 0:12:26.120 Get those little the cream that's in those packets that's 0:12:26.200 --> 0:12:27.160 last for years. 0:12:27.600 --> 0:12:27.840 Yeah. 0:12:28.040 --> 0:12:30.360 But even if even the fresh one is not as 0:12:30.520 --> 0:12:33.640 thick and good as the one you find here, fair 0:12:33.720 --> 0:12:37.640 enough two tablespoons of olive oil, fifty grams of unsalted butter, 0:12:38.120 --> 0:12:41.440 two hundred and fifty grams tierine or tale, one hundred 0:12:41.440 --> 0:12:45.240 and twenty grams of freshly grated parmesan cheese. Trim or 0:12:45.280 --> 0:12:48.800 snap off the tough ends from the asparagu spears. Finally, 0:12:48.840 --> 0:12:51.200 chop the asparagus all together with one of the garlic 0:12:51.280 --> 0:12:54.880 clothes and the herbs. Bring the cream to the boil 0:12:54.920 --> 0:12:57.000 in a saucepan with the rest of the whole garlic clothes, 0:12:57.040 --> 0:13:00.240 and simmer until the clothes are soft. Remove from the 0:13:00.280 --> 0:13:02.400 heat to discard the galic. So I changed my mind. 0:13:03.880 --> 0:13:06.080 It's actually good to have four gathered clothes and. 0:13:06.080 --> 0:13:08.600 Then meeting them this way and then throw them away. 0:13:08.880 --> 0:13:09.719 I apologize. 0:13:10.640 --> 0:13:13.760 You know what, Bernard Bertolucci, we used to say only 0:13:13.800 --> 0:13:15.280 a sole they don't change their mind. 0:13:15.480 --> 0:13:16.720 I agree, So you see. 0:13:17.360 --> 0:13:19.080 But I have to say that I haven't looked at 0:13:19.080 --> 0:13:21.520 that recipe for a long time, so I accepted that 0:13:21.559 --> 0:13:23.440 I forgot that we took it out. We do that 0:13:23.559 --> 0:13:25.880 quite often when we use the cream, like when we 0:13:25.920 --> 0:13:27.199 do for sure the cream. 0:13:27.920 --> 0:13:30.880 Yes, so we take the aroma. Yeah, I think it's great. 0:13:31.920 --> 0:13:34.280 Heat the olive oil and butter in a separate large 0:13:34.280 --> 0:13:38.000 saucepan and fry half of the chopplatea sparagus for five minutes, 0:13:38.000 --> 0:13:41.600 steering at the rest of the chopping the sparagus, followed 0:13:41.600 --> 0:13:44.400 by the flavored cream. Bring to the boil, then reduce 0:13:44.440 --> 0:13:46.640 the heat and simmer until the cream begins to thicken, 0:13:46.760 --> 0:13:47.600 about six minutes. 0:13:47.720 --> 0:13:49.839 Season Remove from the heat and keep warm. 0:13:50.600 --> 0:13:52.920 Cook the path in a generous amount of boiling water, 0:13:53.120 --> 0:13:56.520 salted and then drain too roughly. Add to the sauce 0:13:56.520 --> 0:13:59.520 along with about half of the parmesan, and tossed together 0:14:00.280 --> 0:14:01.400 with the remaining parmesan. 0:14:01.559 --> 0:14:03.320 Great recipe when you cook. 0:14:03.400 --> 0:14:06.199 Do you think when you're in Piedmonte and you're making 0:14:06.200 --> 0:14:08.520 me lunch, what would you make If you were saying, ruthy, 0:14:08.559 --> 0:14:10.079 I'm going to show you something from. 0:14:09.880 --> 0:14:11.640 The region, I would make you. 0:14:12.160 --> 0:14:14.719 Do you like to sweets the SERTs, I would make 0:14:14.760 --> 0:14:18.680 you a coppa. The Carama diras, which translates into a 0:14:18.720 --> 0:14:24.920 cup of Syra's cream is a ricotta cheese create produced 0:14:25.040 --> 0:14:27.840 only in Again and that part of the Pimonte where 0:14:27.840 --> 0:14:33.120 I live. And it's super thin and almost like double 0:14:33.200 --> 0:14:37.160 cream kind of texture, but it's ricotta. And I found 0:14:37.160 --> 0:14:42.280 these in this book. This all ancient aristocratic recipe where 0:14:42.320 --> 0:14:50.280 you mix the ricotta with raisins, cinnamon, nutmeg, a little 0:14:50.280 --> 0:14:53.200 bit of double cream, and then you break some savoyard 0:14:53.640 --> 0:14:55.200 biscuits and rum. 0:14:55.280 --> 0:14:56.080 It's super good. 0:14:56.480 --> 0:14:58.800 You getting run the biscuits and rum or do you 0:14:58.800 --> 0:14:59.800 add the raum no. 0:14:59.840 --> 0:15:02.280 I and the rum to the cream I think the 0:15:02.400 --> 0:15:05.760 it's goods to be broken and put with the cream 0:15:06.280 --> 0:15:08.720 makes this crunchy thing that is good nice. 0:15:09.160 --> 0:15:11.240 So what do you think about that recipe? Then you 0:15:11.680 --> 0:15:13.240 prove of the garlic, I thought. 0:15:13.040 --> 0:15:14.960 Don't improve. I approved the recipe. 0:15:15.200 --> 0:15:18.720 I love the way in which you you thick the sauce, 0:15:18.840 --> 0:15:22.440 you make the cream thick. I like the way you 0:15:22.560 --> 0:15:27.560 chop the asparagus is because that bleeds into the cream 0:15:27.880 --> 0:15:32.360 and makes the cream being riped with the safe the 0:15:32.400 --> 0:15:36.560 taste of the which is like sweet and slightly bitter, 0:15:36.800 --> 0:15:37.360 which I love. 0:15:38.040 --> 0:15:41.360 And you're really an amazing, incredible palate. So when you're 0:15:41.400 --> 0:15:44.600 growing up, just tell me going back from Ethiopia and 0:15:44.640 --> 0:15:47.400 you describe the smells and the food and the recipes 0:15:47.600 --> 0:15:49.320 which you've stayed with you all your life. But you 0:15:49.360 --> 0:15:53.040 went back to and what was that like? There was 0:15:53.320 --> 0:15:54.320 did your mother cooked? 0:15:54.400 --> 0:15:57.160 My father? Your father did the cooking, Oh, very much 0:15:57.440 --> 0:16:01.240 a lot. What did he make everything? He was cooking 0:16:01.280 --> 0:16:05.880 every day and he was cooking a lot, like you, 0:16:05.920 --> 0:16:07.400 more than what we needed. 0:16:07.280 --> 0:16:09.040 For three children. 0:16:09.560 --> 0:16:12.680 Yeah, but it was a large meals or larger recipes. 0:16:12.760 --> 0:16:13.640 But he was a teacher. 0:16:14.080 --> 0:16:14.800 He was teaching. 0:16:14.880 --> 0:16:16.880 It was coming back home at one, and he was 0:16:16.920 --> 0:16:18.520 cooking all day. 0:16:18.760 --> 0:16:19.520 What about your mother? 0:16:19.760 --> 0:16:22.880 My mother was more like shy in the kitchen, probably 0:16:22.880 --> 0:16:25.400 because my father was very Yeah, she cooked a lot 0:16:25.480 --> 0:16:28.280 of Moroccan in time to time. She told me how 0:16:28.320 --> 0:16:32.440 to do crap which is desturded. I love French crab, 0:16:32.800 --> 0:16:33.360 French crap. 0:16:33.600 --> 0:16:35.040 What was the technique do you remember? 0:16:35.600 --> 0:16:39.080 Yeah? I think you have to do it so that 0:16:39.320 --> 0:16:39.840 once you have. 0:16:39.920 --> 0:16:44.760 Created the butter butter, he said, butter with the milk, eggs, 0:16:45.160 --> 0:16:47.760 a little bit of sugar, a little bit of butter, 0:16:49.160 --> 0:16:54.640 you let it rest for one day near a like 0:16:55.600 --> 0:16:57.960 how do you call that radiator? 0:16:58.080 --> 0:17:00.720 So the heat makes that the butter ferment. 0:17:01.640 --> 0:17:02.880 Did you ever have farinata? 0:17:03.560 --> 0:17:04.760 Oh? I love much. 0:17:05.960 --> 0:17:07.440 We do it a lot, because. 0:17:07.840 --> 0:17:10.199 I had a great farinata the River Cafe when I 0:17:10.280 --> 0:17:10.960 was there. 0:17:11.119 --> 0:17:15.040 Yeah, it's really I think we often give people pizzas 0:17:15.080 --> 0:17:18.040 to start, but there's something about a farinata. 0:17:17.440 --> 0:17:19.720 Which is an incredible. 0:17:19.320 --> 0:17:22.040 It's just chickpea, flour, olive. 0:17:21.760 --> 0:17:26.080 Oil, very good nutritive thing, a lot of protein in it. 0:17:26.720 --> 0:17:28.400 Yeah, is some incredible. 0:17:29.240 --> 0:17:31.720 I mean, we have so many different ways of farinata 0:17:31.760 --> 0:17:34.679 in Italy because you have far not in Tuscany, and 0:17:34.720 --> 0:17:39.560 then you have panelle in Fiftily. Yeah, you have farinata in, 0:17:40.560 --> 0:17:43.080 you have it in Liguria, you have it in and 0:17:43.119 --> 0:17:48.040 you have the panell inmo in Sicily, which is chickpeas 0:17:48.040 --> 0:17:53.520 flour mixed with water boiled boiled, yes, and then put 0:17:53.760 --> 0:17:59.200 on a thin layer, cut in slices and fried. That's 0:17:59.240 --> 0:18:03.240 panel panel, which is a typical street fair street food. Yes, 0:18:03.840 --> 0:18:14.320 but it's another variation of the farinata. 0:18:12.560 --> 0:18:15.760 Imagine estate bottled olive oil chosen and bottled for the 0:18:15.840 --> 0:18:20.240 River Cafe, arriving at your door every month. Our subscription 0:18:20.440 --> 0:18:24.000 is available for six or twelve months, with each oil 0:18:24.160 --> 0:18:28.000 chosen personally by our head chefs and varying with each delivery. 0:18:28.560 --> 0:18:31.360 It's a perfect way to bring some River Cafe flavor 0:18:31.480 --> 0:18:34.440 into your home or to show someone you really care 0:18:34.520 --> 0:18:38.080 for them with the gift. Visit our website shop the 0:18:38.200 --> 0:18:42.920 Rivercafe dot co dot uk to place your order. Now, 0:18:46.960 --> 0:18:48.359 how long did you live at home for? 0:18:48.760 --> 0:18:51.080 Was it? I think I left home when I was 0:18:51.280 --> 0:18:51.880 twenty one. 0:18:53.000 --> 0:18:56.200 I left, I went to Palerm, I went to Rome 0:18:56.400 --> 0:18:58.119 to study literature. 0:18:58.480 --> 0:19:00.920 Did you know that you wanted to do film? Yeah? 0:19:00.960 --> 0:19:04.480 Yeah, I always I was I was torn between two 0:19:04.800 --> 0:19:08.440 directions for myself. One was to be a director of 0:19:08.560 --> 0:19:10.560 indirector and the other one was to be a chef. 0:19:11.960 --> 0:19:14.360 I was cooking. I had my little mini pants when 0:19:14.359 --> 0:19:17.000 I was in Ethiopic growing up, I had my little 0:19:17.920 --> 0:19:20.879 corner in the kitchen where I could do what I wanted. 0:19:21.520 --> 0:19:24.520 And I grew more and more into this, and then 0:19:24.560 --> 0:19:27.399 when I was like fourteen, I realized that if I 0:19:27.440 --> 0:19:31.639 had to go into that direction, I would have probably 0:19:31.720 --> 0:19:35.439 abandoned the intellectual part of my bringing because I was 0:19:35.480 --> 0:19:36.880 also a very avid reader of. 0:19:36.840 --> 0:19:38.280 Books, quite academic. 0:19:38.640 --> 0:19:43.240 Yeah, I felt like that between the two, probably I 0:19:43.280 --> 0:19:48.280 could have kept being a passionate with food, but I 0:19:48.320 --> 0:19:51.040 would have made my life more intellectual. 0:19:51.800 --> 0:19:54.359 And that's why I choose not had a cinema. 0:19:54.480 --> 0:19:57.480 Did you have if you had little hands for media? 0:19:57.760 --> 0:20:01.320 I had a camera, Yes, you did either Super eight 0:20:01.440 --> 0:20:02.240 my first superade. 0:20:02.240 --> 0:20:04.160 I had it when I was like nine or eight. 0:20:04.600 --> 0:20:06.240 Your parents gave it to you, my mother. 0:20:07.520 --> 0:20:09.520 My mother gave me a Super eight, and I started 0:20:09.520 --> 0:20:12.000