Gerard Depardieu is one of France’s greatest actors and he’s now gracing our TVs with Bon Appetit. Screening on Food Network Australia up until 14 September, he’s hitting up Europe in search of local specialties, identity and history.
With the likes of Tuscany, Campania, Bavaria, Brittany, Scotland and Spain on the itinerary, I’m taking particular note because exploring Europe is so high up on my bucket list at the moment.
I watch shows like this and hear about my friends travel stories with bated breath. I can see beautiful, aging architecture in my mind already. Taste parmesan from Italy or pastries from France on the tip of my tongue.
And it’s no surprise really with my love of food and adventure. I’m crazy about discovering new tastes, new twists and falling deep into obsession with old classics.
So I’m ready to tune in to Food Network on Channel 33 to watch Depardieu (with lovely accent in tow) as he discovers Europe’s freshest oyster, the best matured cheese, wild salmon, tender beef and wines from small bespoke producers.
Bon Appetit with Gerard Depardieu is all about the finest food, splendid regions and pleasures in life in the company of someone who truly knows its richest treasures.
It’s got me feeling inspired already so I wanted to share one of my favourite (and easiest) recipes we like to cook at home. It’s one that Jeremy will make me when I’ve had a rough day, or one I’ll pull out when we have friends coming over to impress. A simple carbonara that really packs a punch. Cook, feast and enjoy. I hope you love it.
- 400g pasta
- 2 eggs
- 2 egg yolks
- 65g finely grated parmesan, plus extra for serving
- 2 tablespoons olive oil
- 30g butter
- 2 garlic cloves
- 200g pancetta
- Cook the pasta until al dente
- While the pasta is cooking, mix the eggs, egg yolks and parmesan together with some salt and pepper in a bowl
- Chop the garlic into a fine dice
- Cut the pancetta into strips or chunks (dependent on your preference)
- Heat a frying pan and add the olive oil and butter, then add the garlic and pancetta
- Cook over medium heat until the pancetta is crisp - make sure you don't burn the garlic though
- Remove off the heat, then drain the pasta and add it to the pan
- Mix the egg and parmesan through (I like to move it to a cool pan so the sauce doesn't cook)
- Serve straight away, with extra parmesan on top