Traditional recipes

Pizza with salami and corn

Pizza with salami and corn

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For the dough: mix the dry yeast with a little flour, add water, oil, oregano and salt. Mix and knead, adding as much flour as possible, until you get a thick but fluffy dough. Grease with a little oil, cover with cling film and leave to rise in a place away from electricity.

Spread the dough on the table sprinkled with flour, transfer to a tray. I have a pizza tray with holes, which allows the air in the oven to bake the pizza more nicely, so you say it's on the hearth.

Prick the dough from place to place, grease it with ketchup, sprinkle with basil, then decorate to taste with sliced ​​salami, tomatoes, sliced ​​pepper and corn.

Put the cheese on the large grater and put it in the preheated oven, over medium heat, for 20 minutes or until browned.

Preparation time: 1h

Baking time: approx. 20min.

Portions: one tray is enough for 4 large or 6 medium portions.

Good appetite!

If you like my recipe, you can also find it on my blog:

Pizza with Corn and Broccoli

Put the first 3 ingredients in a bowl. Mix well with a whisk and set aside for 10 minutes. Add salt, oil, remaining water and 125 g of flour. With a spatula, incorporate these, then add another 125 g of flour and do the same with another 125 g.

When it becomes almost impossible to mix with the spatula, transfer to a surface and knead for 6 minutes. After incorporating the excess flour from the bowl until the end, add a maximum of 20 g, sprinkling a little at a time only when needed.

The dough should have a fine, soft and elastic texture. Grease it in a bowl with a little extra virgin olive oil, cover and set aside for 40 minutes.

Meanwhile, prepare the topping. Saute onion in butter over low heat for about 20 minutes, add anchovy fillets, thyme, salt and pepper. Cook for another 3-4 minutes, stirring constantly, then pour in the tomato sauce. Bring to a slow boil and simmer for 10 minutes, then turn off and add the basil leaves.

Transfer the dough to a surface and divide it into 4 equal pieces. Take each and form into a ball bringing the edges to the bottom doing so 6-7 times. Place them on a plastic wrap, cover them and leave for another 30 minutes.

10 minutes before the dough is ready, steam the broccoli pieces for 3 minutes. Alternatively bring to a slow boil a pan with 1/2 cup of water, add broccoli and leave for 2 minutes (stir a little in the meantime) then strain. Then cut them into smaller pieces.

Preheat the oven to 230 c (gas 8). Spread on a surface sprinkled with a little flour each ball of dough to have a diameter of 18 cm. Transfer to a pan and grease it on top with a little extra virgin olive oil then spread about 2 tablespoons of sauce (leave a little space on the edges).

Spread corn and a little cheddar. Place the pan on the bottom of the oven (over the fire) for 3 minutes. Then move on for another 8-10 minutes. Remove the tray, spread pieces of broccoli on top, a little cheddar and leave for another minute. Allow to cool for 5 minutes before cutting.

* Do not load with too much topping. Too much sauce and the dough has softened.
** If you have frozen corn, put it in a pan and over low heat, heat it a little until it has evaporated from the water left.

Pizza with salami and corn - Recipes

If you have reached Dragus, if you have climbed the Fagaras mountains, it is almost obligatory to stop to eat. We are waiting for you at Pizza Dragus, with fresh, authentic and tasty dishes.

Rest, eat, relax. La Pizza Dragus. A pizza at height!

New to Dragus Pizza! Soup of the day! Mushroom cream, vegetable cream, leek cream, zucchini / pumpkin cream.

Soups are prepared from fresh vegetables with thermomix. Ask service staff about availability.

Year to date, home delivery! Your favorite pizza, we bring it to you from now on.

We deliver on Saturday, Sus, Dragus, Vistea, Victoria. For large orders we can deliver to remote locations. Minimum order, 79 lei. It costs 1.5 lei per box.

From now on & quotPizza Dragus & quot a new pizza is waiting for you, to your taste. The pampering of the taste buds is called Pizza Andreas!

Fresh tomato sauce, mozzarella, mushrooms, salami, olives, bell peppers, corn, onions. Everything for only 24 lei.

Our products

Chicken pizza

Ingredients: tomato sauce, mozzarella, chicken, peppers, olives, mushrooms

Pizza Diavola

Ingredients: tomato sauce, mozzarella, spicy salami, hot peppers

Pizza Fantasy

Ingredient: tomato sauce, mozzarella, ham, Milan salami, chicken, mushrooms, parmesan

Pizza Galaxy

Ingredients: tomato sauce, mozzarella, Prague ham, Milan salami, eggs, sausages, melted cheese on the border

Italian Pizza

Ingredients: tomato sauce, mozzarella, Milan salami, peppers, olives

Pizza Margherita

Ingredients: tomato sauce, mozzarella

Pizza Napoli

Ingredients: tomato sauce, mozzarella, Milan salami, ham, artichokes, olives, dried tomatoes, emmentaler

Pizza Papino

Ingredient: sos de rosii, mozzarella, gorgonzolla, ham

Whimsical pizza

Ingredients: tomato sauce, mozzarella, Prague ham, olives, peppers

Post pizza

Ingredients: tomato sauce, vegetable mozzarella, bell peppers, olives, onions, mushrooms

Ham and Rocket Pizza

Ingredient: rosii sauce, mozzarella, ham, parmesan, arugula

Pizza Ham Mushrooms

Ingredients: tomato sauce, mozzarella, ham, olives, mushrooms

Pizza Four Cheeses

Ingredients: rosii sauce, mozzarella, gorgonzolla, ementaler, parmesan

Four Seasons Pizza

Ingredients: tomato sauce, mozzarella, olives, mushrooms, Prague ham, Milan salami

Pizza Salami

Ingredients: tomato sauce, mozzarella, Milan salami

Peasant Pizza

Ingredients: tomato sauce, mozzarella, sausages, ham, mushrooms, peppers, olives, salami, onions

Pizza with Tuna

Ingredients: tomato sauce, mozzarella, tuna, corn, onion

Pizza queen

Ingredients: tomato sauce, mozzarella, hot peppers, sausages, gorgonzolla

Pizza Zucchini and Gorgonzolla

Ingredients: tomato sauce, mozzarella, gorgonzolla, zucchini, sun-dried tomatoes

Pizza with Ansoa and Rucola

Ingredients: tomato sauce, mozzarella, gorgonzolla, zucchini, sun-dried tomatoes

Pizza Roma

Ingredients: tomato sauce, mozzarella, chicken, fillet muscles, mushrooms

Pizza with seafood

Ingredients: tomato sauce, mozzarella, seafood

Pizza Quattro Cheeses with spicy salami

Ingredients: tomato sauce, mozzarella, gorgonzola, parmesan, emmentaler, spicy salami

Sausage pizza

Ingredients: tomato sauce, spicy sausage, mozzarella, mushrooms

Pizza bresaola

Ingredients: rosii sauce, bresoaola, mozzarella, arugula, parmesan

Pizza parma

Ingredient: rosii sauce, raw parma ham, mozzarella, arugula, parmesan, rosii cherry

Fresh pizza

Ingredients: tomato sauce, fresh mozzarella, parmesan, cherry tomatoes

Hawaiian pizza

Ingredients: tomato sauce, mozzarella, Prague ham, pineapple, corn

The pizza


sos pizza, mozzarella, oregano


sos pizza, mozzarella, bacon, oregano


sos pizza, mozzarella, salam, oregano

Four Seasons

pizza sauce, mozzarella, salami, ham, mushrooms,


pizza sauce, mozzarella, ham, salami, mushrooms, olives, oregano


pizza sauce, mozzarella, spicy salami, tomatoes, olives,

Chicken with gorgonzola

pizza sauce, mozzarella, chicken breast, tomatoes, corn, gorgonzola, oregano


pizza sauce, mozzarella, mushrooms, onions, bell peppers, tomatoes, corn, olives, oregano


pizza sauce, mozzarella, salami, ham, smoked neck,


pizza sauce, mozzarella, ham, mushrooms, smoked neck,

tomatoes, boiled egg, sausages, oregano

The Woman

pizza sauce, mozzarella, ham, mushrooms, smoked neck,

bell peppers, tomatoes, gorgonzola, parmesan, oregano


pizza sauce, mozzarella, ham, salami, mushrooms,

gorgonzola, parmesan, onion, tomatoes, oregano


pizza sauce, mozzarella, salami, bacon, onion, or boiled

pizza sauce, mozzarella, ham, onion, tomatoes, telemea

pizza sauce, mozzarella, ham, bacon, peppers, olives


sour cream, mozzarella, bacon, onion, egg cap,

Garlic Chicken

sour cream, mozzarella, chicken breast, corn,

ardeigras, usturoi, oregano

Jalapenos ham

samantana, mozzarella, ham, corn, jalapenos,

Ham salami

sos pizza, mozzarella, salam, ham, oregano

Mushroom ham

sauce pizza, mozzarella, ham, mushrooms, oregano

Mushroom salami

sauce pizza, mozzarella, salami, mushrooms, oregano

Four cheeses

pizza sauce, mozzarella, smoked cheese, gorgonzola, parmesan, oregano

Ham cheeses

pizza sauce, mozzarella, smoked cheese, gorgonzola, parmesan, raw ham, oregano

2 pizza tops
200 gr mozzarella
200 gr salami pepperoni (spicy salami)
100 gr mushrooms
100 gr corn
2 tomatoes
a teaspoon of olive oil

1. For starters, pass the tomatoes. They are mixed with olive oil and oregano.
2. Grease the pizza tops with the sauce obtained.
3. Add grated mozzarella, finely chopped mushrooms and corn.
4. Place the slices of spicy salami on top.
5. Place in the oven until browned.

The charm of this dish consists in the extremely tasty spicy taste but also in the way the whole slices of salami look. Pizza pepperoni it will have a delicious taste even if you serve it hot or cold, with or without extra sauce.

Pizza with what is in the fridge

Ingredients needed for pizza:

  • canned tomatoes (happily combines tomato sauce and pieces)
  • pepper
  • mushrooms
  • sausages
  • Parmesan
  • greens (any favorites: oregano, basil, parsley)
  • 400 g flour
  • 200 g water
  • 2 lg oil
  • 1 lgt salt
  • 1 lgt sugar
  • yeast

Pizza preparation method:

When the dough is ready, spread it in the tray (I always use baking paper!) And spread the tomato sauce all over the surface with a brush. Then sprinkle the other ingredients, finally cover with parmesan and greens.
Bake until well browned.

Shells with corn and smoked salmon

A delicate food and worth remembering that it is made in only 15 minutes if you have sour cream. I liked it, but next time I will prepare it in pieces, I think I will like it even more.

180 g shells (hard wheat pasta)
100 g corn, out of the box
150 g smoked salmon, cut into thin strips
1 medium leek, only the white part, thinly sliced
100 ml white wine
100 g sour cream at least 30% fat
1 tablespoon butter (fasting oil)
1 teaspoon ground white pepper

PREPARATION Shells with corn and smoked salmon
1. Boil the pasta in a lot of boiling water, with salt (1 teaspoon of salt to 1 liter of water), until they are al dente. They are leaking.
2. Meanwhile, melt the butter in a large pan. Add the leeks, salt and cook over low-medium heat for 3-4 minutes.
3. Add wine, sprinkle with white pepper and mix.
4. Cover the pan and cook the leeks over low heat until very soft.
5. Add sour cream, mix and continue cooking for 2-3 minutes.
6. Add the corn and smoked salmon and mix for 30 seconds. Take the pan off the heat.
7. Add the pasta to the pan and mix a few times.

Serve hot pasta, or at room temperature. Only that.
Liv (e) it!

Delicious fish recipes:
Fish marinated in homemade vinegar sauce

is GMO Fish baked in vine leaves with pomegranate sauce

Laid fish fillets, with Dutch sauce and vegetables for New Year's Eve

Pizza with corn and salami

600 g white flour
300 ml of cold water
50 ml of lukewarm water
5 g of dry yeast
1 tablespoon olive oil
salt to taste
100 g mozzarella
1 bunch of spinach
tomato sauce
1 can of O’Green corn
100 g spicy salami, slices
50 g sausage

Method of preparation:
Put the flour in a bowl and pour cold water and hot water over which the yeast has dissolved. Add a tablespoon of oil, a pinch of salt and knead for a quarter of an hour. Leave the dough to rise for two hours.
Cut the mozzarella into slices.
Cut the sausage into slices.
Spread the pizza top in the pan, shape into a heart shape and spread with tomato sauce.
Slice mozzarella, salami, sausage and corn kernels over the counter.
Place the tray in the hot oven at 250 C for 15 minutes.
Serve with fresh spinach leaves.

Chef Cătălin Scarlătescu opened his business in the middle of the pandemic: he cooks and delivers to those who need good food from Casolet. How to reinvent yourself in times of crisis and what is the secret to resist?

"Everyone knows me," Cătălin Scarlătescu told me when I asked him if he was a chef or a chef. And that's right. It's been about ten years since he first appeared on TV as a Masterchef juror, and every year we see him at Knife Chef. His fame was probably brought to him by television, but he acquired his talent and knowledge long before that.

Cătălin Scărlătescu says that from the maternity ward he was brought directly to the kitchen and when he learned to walk, he did it holding on to the tablecloths. In January 1990, as soon as the borders were opened, he left for Germany and from there, for 12 years, he toured almost every kitchen in the world, tasted, learned, worked hard and returned to the country wondering why it was in our restaurants. In just a few days, he managed to run the kitchen of the most beautiful restaurant in Bucharest, people marveling at the taste of the dishes that came out of his hand.

Today, Cătălin Scărlătescu, after being in isolation for a few days, realized that he can no longer wait with folded arms. He had a large kitchen in which he began to cook. And he announced this, and people began to order from him. With Easter, he delivered with the help of his friends, people known in the Romanian show-biz who immediately jumped to his aid. And since then he cooks soups, stews, pasta, fish and many other goodies almost continuously. Enter only and it is impossible not to let your mouth water.

Under the pretext of this business opened in the middle of a pandemic, I talked to Cătălin Scărlătescu about how many greens and dried, seasoned with salt and pepper specific to the language that consecrated him on TV as well. A spicy reading, with a very pleasant aroma, to which I would recommend 10 minutes of rest and a glass of wine.

How did you come up with this idea and what are you doing there?

How do I get the idea? I had the kitchen for about two years and let's just say I was a little stinky, otherwise I can't imagine. I have a kitchen of about 300 square meters in which I can today process a little more than two tons of food a day. If the whole HORECA is closed, I thought it was the ideal time to start deliveries.

I mean, until the last few days, you were isolated, right?

Yes, I was in quarantine. Before all this madness with coronavirus started, I wanted to make about three or four food stores, a kind of grocery store where you come from and get ready-made food for your home. I used my recipes, for the most part everything was supervised by me and at very decent prices, not the Northern ones. A very well structured and very tasty food, at sensational prices. That was the plan.

Only the coronavirus came and I said, “Wait a minute! We have to adapt because we are not dying now! ”

Cătălin Scarlătescu together with colleagues from Chefs with knives

Do you cook every day?

Absolutely every day. I only cooked on Easter day. I have four boys because I don't want to have a lot of staff, we work and do our job.

I saw that you don't have a very extensive menu yet & # 8230

I'm not even interested in making an extended menu. At some point I will have a maximum of seven soups, ten dishes, about 2-3 salads, some pasta and if I manage to make 2-3 traditional desserts, it is enough. I'm out of print all the time. Any kind of catering when it has 100 or so products, I can assure you that it will not do any good. How do I know if I'm selling four or 40 servings today? And then it makes no sense. I prefer to do less and in the near future I will know exactly what my average selling power is.

Is this a business that will remain after the crisis, and after the restaurants reopen?

I tell you that nothing that was will be.

You realize that once this crisis is over, I'm sure people won't throw themselves so straight into cafes and restaurants. Not. People will care about money because they don't know what's next. At least four, five years from now, the world will no longer be crowded with restaurants.

Four, five years? But you are pessimistic.

I'm not pessimistic, I'm very optimistic. HORECA and the car industry are in the lead.

I understand that it remains after the crisis & # 8230

Yes of course. I had thought of this idea to meet people who no longer want to cook at home.

If I want a pot of stuffed peppers from you, can I?

How not to? The pot will come soon.

If I tell you who I delivered the food to at Easter, you won't believe it. Giani Kirita made the deliveries for me, Silviu Andrei, the DJ made the deliveries for me, Cosmin Seleși made the 24 deliveries, I couldn't believe it.

Cătălin Scărlătescu on the set of the show Chefs with knives

It means they took a greasy tip

No, it's not a tip, it's about friendship. I have known Seleși since I was 16 years old. When I shouted, "Help!", They immediately jumped.

Did you have many Easter orders?

Yes, I had over 170 orders. I sold 100 or so pounds of sarmale.

Did you get to film something for "Knife Chefs" before the crisis?

We only did a special one for Easter, but from the new show we only managed to film for three days. When this quarantine is over, which has nothing to do with quarantine, we'll get to work. The show is required.

Cătălin Scarlătescu during the filming

What were you doing before the crisis, what restaurants did you have?

I had nothing, I only had collaborations, they are not my restaurants. I don't want to run a restaurant anymore.

Now I understand why, but under normal circumstances why not?

It's a man's biggest mistake to make a restaurant. If you want a restaurant, it means that you don't have a wife, you don't have children, you don't have a family, a house, you don't have anything. The restaurant eats all your resources, not just the financial ones, it squeezes every second of your life. If you're not there, it's going downhill and it's not worth the effort.

I'd like to talk a little bit about your beginnings. I didn't find a whole story anywhere, I just read some excerpts & # 8230

Let me tell you something: I was brought directly to the restaurant from the maternity hospital because my family, all of them, worked in this branch.

Everyone, parents, uncles, grandparents, everyone has been in this industry.

Basically, I learned to stick to the tablecloths in the restaurant.

In Constanța?

Constanța and Predeal, this was the circuit.

But what were the parents?

The parents were chefs, bartenders, heads of halls, heads of unit, they went through everything. One of my uncles is the man who brought out over 40 or 50 thousand chefs and waiters, he was a teacher, he taught something like that. Basically, I was born in this profession, there was no question of choice.

Did you do high school cooking?

Of course, I finished profile school. My first official job, on paper, was in the summer of 1988, as a commissioner at the Flamingo Hotel in Eforie Sud. I was the one who did the building books in the morning, washed the windows in the reception, carried the luggage, made the customers happy.

How old were you?

But the first meal when you made it?

I think I was about seven years old. I was somewhere, in Brasov, I was alone in the house, I was starving and I called my grandmother on the phone to tell me how to cook. and my grandmother and I had a potato meal on the phone. It was the most expensive potato dish I've ever made in my life. The phone cost a lot.

Yes, but I spent more time with my grandmother.

And what was the best food Grandma made?

I helped her in the kitchen, I cleaned her onions, carrots, I cooked vegetables, I did everything.

It must be a taste that reminds you of childhood & # 8230

I was born in Ceausescu's time when I didn't have many options. My luck was that my family working in the restaurant brought a salami, a meat, a Pepsi & # 8230 At the restaurant, the best chef was the one who gave you a piece of meat or a salami when you went home.

And after high school?

I worked because he took me to hell. I spent the first year and a half on potatoes, I peeled potatoes. Peeled potatoes did not come at that time. At that time, potatoes came in autumn, we put them in the cellar where we also put the pickles we made. At that time we were doing everything.

And after a year and a half of potatoes?

After a year and a half of peeling potatoes, I ended up making papanas. Everyone called me Gica Papanaș. I was making some sensational donuts.

When did you leave the country? After how many years in the kitchen in Romania?

I left the country exactly in 1990. In December 1989 there was the revolution, and in January 1990 I was already in Germany.

How so fast?

I was very speedy. I've been a climber all my life. I don't like to sit still. If I don't get in position, if I don't get to know, if I don't develop very fast, I can't. I have moments when I languish, I don't want to do anything, but the moment I start working & # 8230.

Think back to Romania in 2002, after 12 years of working everywhere on cargo ships, seeing more than 40 states, staying there & # 8230 the cruise ships and stay 3 hours in a port, I spent the days in the port.

Where did you work the most?

I spent most of my days in Bangkok and 30 days in Brazil. You realize that all my money went to food. Where we stopped we were at street food, in the markets, in places where people cooked.

Where is the best food?

It is best eaten where you like. I jokingly tell my colleagues that I am the best Romanian chef alive. But it's not true. You best eat where you like.

Cătălin Scarlatescu

And where did you like it the most?

The first and first time I liked it at home, because my grandmother cooked, and I didn't know anything but her food. Around my grandmother's house lived some Turks and some Tartars, and I was sometimes in one, sometimes in the other because the doors were always open and you ate and slept where you wanted. I grew up with this Ottoman food and in my opinion, even today, Turkish food is one of the most spectacular dishes on earth.

In Brazil, I got tired of meat because they only eat meat in all positions. I paid ten reais at the time and ate as much as my stomach held.

But in your 12 years, haven't you come across a more sophisticated kitchen that will make you cringe?

I worked for a year and a half in a restaurant in Cologne, the restaurant of a sensational old man who had been a classmate of Allain Ducasse. While I was there, Ducasse came to see him once. It was a 40-seat restaurant with a locked door. You had to ring the doorbell, someone would come, look at you, and if he didn't like your face, you wouldn't go into the restaurant. I said then: "Well, how do you get so many customers?". He showed me a picture of a child: "Look, this is the boss at Mercedes. He's been eating at my place for 20 years. " He had his clients for years, when I came to him, he had the restaurant open for 25 years.

How high have you been in these years of "wandering" through the kitchens of the world?

Higher than I got, harder for a Romanian at the time. I became a chef in a restaurant in Cologne and I had about 7 people under me.

After that I returned to Romania and went to "Angels", that's what it was called at that time.

Did you come back with a lot of money?

Not. I returned with acquaintances. And now all my money is spent on food. All the money is invested in food.

But not in a full pantry, right?

I also have pantries full of food. That factory ate me some money. I'm not a rich man. I've never worked for little money, but I can't say I'm rich.

Let's imagine that a young aspirant in the kitchen is reading to us & # 8230

There are no more young aspirants to the kitchen at the moment. Today's young people, when they first enter the kitchen, before saying "hello" ask "how much money do you give me and how many days off?". Have you ever been in a professional kitchen?

Cătălin Scarlătescu with Florin Dumitrescu

No, never & # 8230

Well, there are some stainless steel tables, two meters long, that have a shelf at the bottom. Hundreds of nights I slept on that shelf under the table.


Not out of fatigue, but because we had so much work to do, that we threw ourselves on those shelves to sleep for two or three hours so that we could cope the next day.

I have worked extraordinarily hard.

Are you still working so hard now?

No more, I work hard. I leave these to the younger ones, who want to become something too.

But are you a chef or a cook? What is the difference between these two terms?

There is none. Some say fun, some say cook. Think that before we appeared on TV, all the cooks were cooks. After we appeared on TV, all the chefs in Romania have to thank me, Dumitrescu and Bontea because we enthroned them, ennobled them, made them all chefs. Once upon a time, when you told a young lady that you were a cook, she grimaced, now she's super fit.

Cătălin Scarlătescu with colleagues from Chefs with knives

And how can I introduce you: chef or chef?

Let's go back to Angels & # 8230

Yes, I started at Angels and in 18 days I became the boss there. It was the first or second restaurant with a staff in Bucharest.

What is being eaten there?

What I wanted. What I had seen outside, what I had learned outside, that was eating. I remember at one point a friend from Berlin came to see me and when he got to Angels and saw the restaurant parking lot he crossed paths. "Who are these people, because you don't see these cars in the whole city in Berlin?" All the famous flower used to be at Angels, on Paris Street.

How was it eaten in Romania when you returned?

I have a very good friend to whom I said, two weeks after I got hired, "In ten years I will become the most kite cook in this country." He said, "Get me out of here!" I came and saw the vacuum that existed in this country. Everyone was cooking by ear, they were making mistakes in the kitchen that you couldn't believe. There was no recipe. If I went to a kitchen 18 years ago and asked for whimsical pizza, he would give me pizza with salami. and when I told him that this was not such a capricious recipe, the waiter would answer me: "This is capricious with us!". Now any boy who has tattooed a knife and put on a piercieng and looked at three of Jamie's recipes is a chef. In the past, it was very difficult, and the Romanian mentality was very locked. By the time I got back I was depressed. Now the whole thing has changed completely. I say that if this did not happen with coronavirus, in ten years Romania would have beaten many states from a gastronomic point of view. A series of young cooks have now appeared who really love what they do. There is a species of hare, but in addition to us we have grown some very interesting boys. The same is true outside: there are some restaurants where, due to the fact that the person who runs the restaurant or the kitchen is totally dedicated to that project, there are some very pleasant restaurants. There is no other way. If you don't get involved, you can't get up.

Cătălin Scarlatescu

What did you do after appearing on TV?

After appearing on TV, I stayed for a year at Howard & Johnson, in the position of second chef, out of love for the kitchen, after which I could no longer work. The filming lasted about 70 days a year, so I told the hotel: "Thank you, but I can't shoot anymore." It was sad when I left. I've been cooking in one ever since. In order not to get out of hand, I invented the Romanian Taste Festival, we walked in 14 locations around the country, we invented the Sea Shell Festival, I still have events, I do some teambuildings, when I don't cook with people, more I do some live shows on Insta and I also teach people to make a stuffed pepper, a meatball, simple things, I don't sit at all. There are others who ask me why I don't teach people how to cook a steak. "Well, how do I do that?" You have to go and pay for the chips at the restaurant. At home, if you want, we have to learn how to make tea. Let's see? Do you know how to make tea? ”. What's wrong with that? I didn't start with the chips, I started with the rudimentary food, at that time I made schnitzel from Paris.

But do you cook at home?

No, never. Now, with this quarantine, I also cooked at home.

Well, where do you eat?

If I was born by the sea, I'm a fan of fish and everything that grows in water. I don't need accommodation either, in summer I go and sleep on the beach by the sea.

And in Bucharest?

I have a lot of friends. Most of the chefs in Bucharest are my former colleagues.

When do you think we're coming out of this madness?

When our rulers want it. They can't keep us locked in the house for a long time because there is a scandal.

If you weren't a cook, what would suit you?

Also a cook. I never see myself doing anything else.

And when you were little, did you still want to be a cook?

I never wanted to be a chef. I was born in the kitchen and it was like riding a bike. I kept rubbing my knees and became a cook. That's what I've had all around me, that's what it was.

I had two great loves in this life: one was cooking and the other was sailing. I like to sit on the sea with the sails.

I thought the kitchen and the girls & # 8230

When I worked abroad, in my free time I arranged the garbage. On days off, I would go and wash the glasses of the bar. After two months of doing this job, the manager called me and said, “Why are you doing this garbage job? And why do you go to the bar and wash glasses? ”. „Gunoiul îl adun că ăștia calcă pe el și nu-l strânge nimeni, iar pahare spăl pentru că, pentru fiecare zi de spălat pahare primesc 50 de mărci. Cu 50 de mărci, duminica când sunt liber, ies cu fetele tale din Germania la o bere”. De ce să stau degeaba? Pluteau niște bani pe acolo și tu trebuia doar să te duci să-i iei, dar trebuia să știi cum să-i iei.

Erau o grămadă de ajutoare de ospătari, numai fete tinere, abia ieșite din școală, o grămadă de frumuseți printre ele. Dacă le vedeam că toată ziua cară tăvi și din cinci tăvi îi căram eu trei, azi nu spunea nimic, mâine nimic, dar după o săptămână ne împrieteneam, nu? Mai aveam și bani de o bere… Dacă alt român avea bani de o bere, eu aveam bani de o bere și de-o pizza.

Cătălin Scărlătescu

Se spune că sunteți unul dintre cei mai râvniți burlaci…

Uitați-vă la mine! Ce să râvnești la un om de 50 de ani? Ce să mai vrei de la el.

De unde să știu eu ce râvnesc oamenii?

Poate vă știu că sunteți om bun, muncitor, tot timpul la televizor…

Ăștia buni și muncitori nu sunt la modă. Șmecherașii, fițoșii, ăia plini de bani, ăia sunt la modă. Eu nu-mi fac probleme de bani, eu știu că sunt sortit să devin milionar. Ce mai contează că devin anul viitor sau peste cinci ani?

De unde știți că sunteți sortit să deveniți milionar?

Mă uit așa la mine și văd ce se strânge în spate când mă apuc de muncă și muncesc ca nebunul. Bunicul avea o vorbă: „Cine muncește nu are nici bani, nici timp liber”.