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
cuts dish sweetness
Yoghurt cuts sweetness and richness, tempers spice, and makes a dish sing.
cuts exception fish fishy land larger longer require tender time
Most fish require a short cooking time, but cephalopods are the exception to this fishy rule. As with some cuts of larger land beasts, the longer they're cooked, the more tender they get.
cooks cuts excess fries needs next olive serves surface
My father always cooks more polenta than he needs for a meal. The excess he spreads on an oiled surface and chills. Next day, he cuts out chunks, fries them in olive oil and serves with salad.
incredibly
Recipes can be incredibly vague where chillies are concerned.
type
Long-, medium- and short-grain rices differ in the amount and type of starch they have.
adds lots meat work
Marinating chicken in miso adds lots of character to the meat with little work.
Steaming maintains some of the aubergine flesh's texture, which doesn't happen if you cook it in any other way.
angle bit men pasta unusual
Most men say they can cook pasta, but I think you should find a little bit of an unusual angle on your pasta and make that your signature dish.
italian labelled tend
Most British cheeses are now vegetarian and are labelled accordingly. However, French and Italian manufacturers still tend to use rennet.
cuisine depth eastern
Middle Eastern cuisine has the same depth of ingredients and processes as other cuisines. They just haven't had as much exposure.
affinity chopped great herbs jerusalem lemon love olive plenty
Jerusalem artichokes have a great affinity with nuts. I love them with chopped walnuts or almonds, lemon juice, garlic, herbs and plenty of olive oil.
elite stay
Panko are the elite of the breadcrumb world because they stay so crunchy and light.
When it comes to the battle of the molluscs, cephalopods win tentacles down.
essential needs roll room sure
When it comes to cooking pasta, the first essential is to make sure you have a big enough pot: it needs room to roll in the water while cooking.