Scenes in the films we love that involve food often acquire iconic status. Are we fascinated by the logistics, or do they just make us hungry?
$5 vanilla milkshake, a buttery grilled cheese sandwich, a plate of spaghetti doused in syrup, expired cans of pineapple, pizza in Naples, a danish pastry breakfast eaten outside Tiffany’s: name that film? Scenes in the films we love that involve food often acquire an iconic status.
Put 1.3 litres of water and three-quarters of a teaspoon of salt in a large pan and bring to a boil. Turn down the heat to medium-high, add the pasta and cook until al dente. Two minutes before the pasta is done, return the saute pan to a medium heat and, once it’s hot, add the oil and garlic and cook, stirring, for 30 seconds, until fragrant.
Heat the oven to 200C /390F/gas 6. Put a large, slightly damp, clean tea towel on a worktop: this is to help you roll the strudel later. Lay a sheet of filo on top of the tea towel, brush it generously all over with melted butter, then, using a sieve, lightly dust it all over with about a tablespoon of icing sugar. Repeat with the remaining filo, melted butter and icing sugar.
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