Thor, Hulk, and the Grandmaster: One of them loves pesto, another one will make you frittata... A three-on-one chat with the actors of Thor: Ragnarok

In the Food Talk series, we interview celebrities on their favorite Italian restaurants, wines, foods… Because Hollywood people love Italian food just like anyone else!

We all know who they are, what they wear, what they do. But do we know what they EAT and what they like to COOK and WHIP UP once they put down hammer, helmet and swords and go home? Yes, I am talking about Thor, Hulk, and the Grandmaster—the men from Thor: Ragnarok, which is coming out on November 3rd.

The first time I met them was on a dark set in Atlanta, at the Pinewood Studios, the Hollywood of the South or Southern Y’allywood, as they like to say with a Southern accent. The movie was one of the funniest ones of the Marvel Universe to date, thanks in part to Tiaka Waititi, the mad New Zealand genius director at the helm. That time, we gathered around shrimps & grits and collard greens.

Now they are in LA, in my house, so I decided to pay them a visit to ask them about their favorite Italian food, their favorite restaurants, and their recipes. To find out what Chris Hemsworth is good at with an apron on, why Mark Ruffalo has a green thumb (loves his vegetable garden), and what puts Jeff Goldblum in the mood before his Wednesday jazz sessions in Los Feliz.

I know you want to know… Watch the video below to find out! Scroll down to find the recipe for Jeff Goldblum’s “rustic frittata” mentioned in the interview.

Jeff Goldblum’s—aka the Grandmaster—Rustic Frittata

Zucchini, onions and potato frittata, good for three people. To adjust the quantities, add one egg for each additional guest: 3 eggs for 2 people, 4 eggs for 3 people and so on.

Ingredients:

  • 4 eggs
  • 1 zucchina (zucchini), sliced into thin halfmoons
  • 1 potato, thinly sliced
  • 1 onion, sliced as you like
  • Parmesan cheese [I’d use Parmigiano Reggiano, but please stay away from pre-grated cheese!]
  • Salt and pepper

Directions:

  1. Beat the eggs until you don’t see any more blobs of egg white and there is a little foam. Better to have the eggs at warm temperature, not cold from the fridge.
  2. Put some olive oil or/and butter in a non stick pan/flat bottom/low edge. After you see some bubbling, add the potatoes. Cook them until they get some color, then add zucchini and onions. Add salt. When the vegetables are browned, set them aside on a plate and let them cool. Take the pan off the stove.
  3. When the vegetables are colder, add the eggs and beat them again to mix. Add some parmesan cheese and keep beating, until it forms a little foam.
  4. Put the pan on the stove with the flame on medium low, and if you like add more butter/oil. After it is warm, put the mix in the pan. Make sure it is spread evenly and the vegetable-to-egg ratio is more or less the same throughout. When the edges of the fritatta starts to crisp, put a plate on top of the pan and quickly turn the frittata upside down and put it back in the pan. You bottom now is your top and it should be brown, but not burned.
  5. Cook for a couple of minutes longer until the other side is cooked. Transfer to a plate.
  6. Eat it warm or cold, with a salad, or put it between two slices of bread and bring it to a picnic.

If you love tomatoes, cut them raw and add them in the mix before you put everything in the pan.