Italian academic cooks up controversy with claim carbonara is US dish

Alberto Grandi also raises hackles with suggestion Wisconsin has most authentic take on parmesan cheese

An Italian academic has caused more than a stir after saying the recipe for carbonara is American and the only place in the world to find bona fide parmesan cheese nowadays is Wisconsin.

Alberto Grandi, a professor of food history at the University of Parma, made the remarks in an interview with the Financial Times. He also claimed tiramisu and panettone were relatively recent inventions and that most Italians had not even heard of pizza before the 1950s.

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Ban the burger! Ways to raise your barbecue game | Kitchen aide

Sweep aside those boring burgers and bangers, and instead let smoky veg, grilled stone fruits and knockout marinades steal the barbecue show

• Got a culinary dilemma? Email feast@theguardian.com

I always find barbecues underwhelming. Any easy upgrade ideas?
Megan, Bristol

“Vegetables and fruits are the real stars of the barbecue – this is the wisdom of the Middle East,” says chef Itamar Srulovich, whose latest cookbook, written with partner Sarit Packer, is called Chasing Smoke. “Everything that hits the grills get smoky and sweeter, even cabbage.” For something “really special”, Srulovich dresses charred wedges of the humble veg with chopped shallots, chilli and garlic, all fried in butter with a big handful of dill stirred through at the end. Steve Horrell, executive chef of Roth Bar & Grill in Somerset, meanwhile, tops charred hispi cabbage with caesar dressing or aïoli, pangrattato and parmesan, then lets it “all melt together”.

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‘Crumpets have been my saviour!’: readers on their 14 best comfort meals of lockdown

Food has felt more important than ever this past year – particularly meals that offer solace. From rösti to Coco Pops, here are the dishes that got us through

For me, lockdown has meant an absolutely manic schedule, working from home with back-to-back Zoom calls and long hours. Crumpets have been my saviour. Yes, factory made, perfectly consistent and versatile: top with yoghurt and frozen berries at 8am, blue cheese and leeks at 1pm, followed by eggs and spinach at 7pm, and you have a full day’s menu. For a bit more lockdown spirit, I tried the sourdough version (delicious if squishy) and making my own (I promise you, it’s not worth it). Sophie, data analyst, St Albans

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Yotam Ottolenghi’s 15-minute lunches – recipes

Two 15-minute meals that are perfect for WFH lunches: a quick-cook pasta with a zippy fusion sauce, and an all-day brunch of buttery asparagus and eggs on toast

The days are getting longer and our freedom to roam outside is getting greater. As a result, the amount of time we want to spend indoors cooking is perhaps getting smaller. But lunch hour continues, every day, for those still working from home. Eat we must, happily, so cook we must, too – we might just want to spend a bit less time doing it. So here are two 15-minute meals to help you cook, eat and then get outside.

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Who hasn’t eaten chocolate spread straight out of the jar, and mistaken it for love? | Grace Dent

‘Although the pandemic has been cruel and frightening in a thousand ways, one tiny, shining light of joy is how it has permitted us time off from trying to be better’

It’s your final chance to see me in this shoddy state: there are going to be some changes. A sleeker, brighter, better, post-pandemic me is coming out of lockdown. Yes, “data not dates”, our prime minister did warn us, but regardless, the date I’m focusing on is 12 April, the earliest outdoor dining can begin again – and the data I see whenever I step near the scales can be extrapolated thus: “Reduce refined carbohydrate now. No more comté and Heinz sandwich spread toasties with a Frazzle garnish in bed. The new world is beginning.”

This will, I fear, feature the need to wear button-up pants and to have fewer boobs on my back than on my front. If the sharp increase in forlorn, beginner-level joggers and power-walkers down at my local park is any indication, I’m not alone in this panic. One of my closest friends, also in his 40s, embarked on a strict Atkins plan as soon as the road map dates were unveiled. Or, more accurately, as soon as he realised that even his smart, lace-up shoes no longer fitted. “How … how have I gained weight on my toes?!”

Some of us are intensely relaxed about the extra Covid kilos; indeed, they’ve embraced their jiggle, wobble and wattle with aplomb. By God, I wish I were one of them. Body positivity, I have argued before in this newspaper, is almost always a Generation Z and millennial notion. Then there are people such as myself, Generation X, who find photos of 55-year-old Liz Hurley in a size-6 bikini deeply triggering. We knew the calorific value of a Ryvita and a tablespoon of cottage cheese by the age of 12, and have a slightly-too-snug formal outfit hanging eternally on our bedroom door with a deadline to drop five kilos via restriction and star jumps.

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Rachel Roddy: a recipe for life – and for pasta | A kitchen in Rome

When you feel stuck in life and work, start by boiling a pan of water. Then see what you have. Some greens? A handful of olives? Even just butter and cheese will do …

Rachel Roddy’s work-from-home pasta lunch recipes

One of our many neighbours spends a fair bit of his day just outside the main gate of the building, or on the nearby corner of the piazza. He is 84, although he seems younger, and is always immaculately dressed: his trouser pleats sharp, his shirt collar firm, his suede jacket brushed in the right direction.

On the corner, he is part of a group of men – most of whom were born in one of the four buildings that box the piazza – who chat in the sunshine. At the gate, he is often waiting for his wife, also in her mid-eighties (and in my opinion the best dressed signora in our neighbourhood). It is a good day if, when coming round the corner from my part of the building, I coincide with her coming down the stairs from hers, so we can walk to the gate together, and therefore meet her husband, with his performed exasperation and obvious pride. Meeting her is rare, though. Usually I see only him, waiting, and he always asks, “Vai a spasso?” (“Going for a saunter?”), and I always say yes, even when I am rushing to the optician. And because trips these days out are short and masked, I might also see him on my way back, still waiting. And if it is lunchtime, which it often is, he always says the same thing. “Vai a cucinare la pasta?” (“Going to cook pasta?”), and I always reply yes, because I probably am, again.

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Beyond sourdough: the hobbies that helped readers cope with lockdown

As lockdown restrictions continue to ease, Guardian readers tell us what pastimes and skills they’ve discovered – and rediscovered – during the pandemic

During lockdown, my husband and I have taken daily walks in the countryside that have kept us sane and given us a break from the monotony of confinement. Along the way, I have collected stones to paint. Looking for ways to engage the five-year-olds in my class (and missing them a bit too), I painted each stone to look like them and used them to make videos, games and to tell stories. The children loved them and it made some of their lessons a little more meaningful in what has been a challenging time. Anna Clow, 52, early years teacher, Lyon, France

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One tin of chickpeas – 17 delicious ways to use it, from halloumi salad to chocolate torte

It’s not unusual to have more tins of chickpeas than you know what to do with, but luckily there are many tasty options, whether it’s a simple curry or a super-comforting pasta dish

Chickpeas are a long-term store cupboard staple, the kind of thing you take with you when you move house. But they also build up: it’s not unusual to have more tins of chickpeas than you know what to do with, and an excess of one ingredient is nothing if not dispiriting. Here, then, are 17 easy and delicious ways to use them up.

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