Cooking recipes: four “al dente” podcasts to liquidate your pasta stocks – Radio

After having robbed the supermarket shelves and stockpiled your supplies, you are faced with a pretty mountain of packets of noodles. But once served Bolognese or carbonara, how to cook them while varying the pleasures? Answer in four podcasts to make you boil with pleasure.

In addition to a certain frenzy of storage, the empty shelves of supermarkets confirmed the devouring passion of the French for pasta. Now that the cupboards are full of provisions, we will have to go into the kitchen. Because the plates of shells with grated cheese, in the long run, it’s a little sad, we have put together a selection of podcasts full of enticing recipes and tasty information on your favorite food.

Everything, everything, you will know everything about pasta

“The Italians sublimated the pasta, but they invented it no more than the Belgians invented the fries. “ The guest of Sidonie Bonnec and Thomas Hugues, in Curiosity is a bad thing, on RTL, is categorical. It was also not Marco Polo who brought back the first pasta from China. We owe this legend to American communicators charged with finding a good story to sell pasta at the end of the 19th century, a time when the United States had many Italian migrant workers, whose image was not glamorous enough in the commercial taste. No, according to the writer Pierre-Brice Lebrun, author of a Little Treaty of Pasta (éd. du Sureau), we already ate pasta in Mesopotamia (present-day Iraq), in 1700 BC. The oldest cookbook in the world attests to this, in which there are around twenty approximate recipes, including lasagna made with … vermicelli.

Italian passion

For this episode ofWe will taste, on France Inter, baptized “Pasta Party”, François-Régis Gaudry is surrounded by purists. Two Italians, Laura Zavan, author of numerous cookbooks, and Stefano Palombari, gourmet translator, dissertate with a communicative spirit of their common passion. While one tells us that until the 18th century we cooked pasta for one to two hours, the other reveals that spaghetti Bolognese would be an invention for tourists. Outside of Bologna, we prefer the term “Ragu” at ” Bolognese “, and we use tagliatelle, on which the sauce “Hangs well”. At the end of a program punctuated by happy transalpine songs, guests and columnists share their tips for making spaghetti with tomatoes and anchovies, penne with zucchini, a good pesto… They even deliver the recipe for real carbonara (without cream, therefore).

And the noodles?

Italians or Asians, who are best placed to talk about pasta? In this episode of Jesters, sure New Listens, Guilhem Malissen organizes a debate “Stuffed in bad faith” between the editor Nata Rampazzo, the great reporter Massimo Prandi and the author Minh-Tâm Trân, who defends the colors of Vietnam. Before talking about ravioli, rice vermicelli, soba, udon or macaroni, the Italians open hostilities with a tackle to the inhabitants of France: “Noodles are the pasta that the French, in a totally reckless manner, give to children to teach them to eat pasta. It is very serious, because it is a distortion of taste which will accompany them all their life. “ We’re not here to laugh.

Russian delight

At the microphone of Natacha Triou, in Good things, on France Culture, Macha Makeïeff talks about the very special way in which her Russian grandfather liked to eat his pasta. The director and director of the Théâtre de la Criée, in Marseille, begins by describing with great tenderness what “Old tsar officer” with strange habits, who stayed in his dreams. He was from another world. In the evening, he ate overly sweet and overcooked pasta. “He did it as if it were an extraordinary ritual, as if he had been a prince. “ One day, he shared his feast with his granddaughter, who, years later, remains formal: “You must deeply love the one who prepared them to swallow them. It’s gooey, too sweet … A normal being can’t eat that. But it feels good for the soul. “