His legacy spans decades, transforming British food culture by bringing authentic Italian flavors, ingredients and recipes into the spotlight with dishes such as Mushroom Arancini, now a firm favorite in the UK.
Be seduced in particular by his lifelong love of mushrooms.
We caught up with fellow chef and friend Gennaro Contaldo and two of the trustees of the Antonio Carluccio Foundation—Simon Kossoff (co-founder of the Carluccio’s restaurant business) and Sabine Stevenson (Carluccio’s “partner in happiness”). Relive the romanceof the very first dish Carluccio ever cooked for Sabine, straight from the pages of his books.
Pictured above: Polenta Sulla Spianatora from Antonio Carluccio – The Collection by Antonio Carluccio
Preparing for Valentine's
In our recent feature with Jo Pratt we asked her for tips about a romantic dîner à deux at home. She told us "My approach is all about keeping things simple, so you can spend more time enjoying the evening together and less time stressing or making a mess in the kitchen.”
She suggested starting with something fun and shareable, like a seafood platter, or impress with her make-ahead Seared Tuna Carpaccio.
Salsify, sometimes called the "oyster plant" for its subtle, slightly briny flavor, is a delicate root vegetable prized for its versatility.
Though its knobbly exterior may not look promising, its creamy, nutty flesh rewards those who take the time to prepare it properly. Cook gently to preserve the tender texture and avoid turning it to mush.
Make the most of salsify’s winter season from late autumn through early spring with our 12 Ways with Salsify collection. Try Salsify Fritters, where the roots are shredded and fried to crisp perfection. Or pair salsify with cider for a comforting dish of Salsifis au cidre.
On a roll... try these bagel fillings from classic cream cheese and salmon to salt beef brisket, or a clever vegan version reminiscent of a salt beef sandwich.