Yotam Ottolenghi
Yotam Ottolenghi
Yotam Ottolenghi Yotam Assaf Ottolenghiis an Israeli-born British chef, recipe writer and restaurant owner...
NationalityIsraeli
ProfessionChef
Date of Birth14 December 1968
CountryIsrael
favourite
My all-time favourite classic use of ricotta is in gnudi: fluffy, cheesy dumplings of almost ethereal, feathery lightness.
leaves likely mostly
Celery leaves are an underused ingredient, most likely because supermarkets sell mostly leafless stalks.
bowl meals plain rice served southern stuff
Buttermilk's palate-cleansing tartness is one reason it's used a lot in southern India, where meals often end with a small bowl of the stuff served with plain rice and pickles.
capable defence divisive needs
Buckwheat, like Marmite and durian, is a seriously divisive foodstuff, so it needs a seriously capable defence team if it's ever going to make it on to most people's dinner tables.
enhancing gently mainly mushroom soothing
Barley and mushroom is a soothing combination. It's mainly a textural thing, with the barley both gently breaking and enhancing the mushroomy gloopiness.
beans broad popping skins time
Popping broad beans out of their skins can be therapeutic, but it isn't everybody's favourite waste of time.
add lots offset
My secret with kale is to add lots of sweet or sharp flavours to offset some of that grassy intensity.
becomes certain subtle suddenly sweetness works
Leeks, like other oniony things, reach a certain peak when fried. It's the subtle sweetness that suddenly becomes evident and works so well with their creamy texture.
fitting none obsessed
Many ingredients are called 'earthy,' but none comes as close to fitting the bill as buckwheat. I'm mildly obsessed with the stuff.
Seasonality in winter doesn't have to mean sleep-inducing, stew-like, starchy casseroles.
appealing clusters firmness mushrooms
Shimeji are those odd-looking clusters of small mushrooms you often find in so-called 'exotic' selections at the supermarket. They have an appealing firmness that is retained during light cooking.
Miso makes a soup loaded with flavour that saves you the hassle of making stock.
cooking far lemon preserved reaching using
I have been cooking with preserved lemon for years, using it left, right and centre, but I am still far from reaching my limit.
dislike
I have an intense dislike of doctrines, because you will always end up eating your words.