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
addition freshness gives normally
The addition of vinaigrette to freshly roasted vegetables gives them a freshness and juiciness they don't normally have; the acidity brings out new shades of flavour, too.
cream dried fresh home italy meat north olive pasta served whereas
Fresh egg pasta is traditionally served in the north of Italy with butter, cream and rich meat sauces, whereas dried pasta is more at home with the tomato- and olive oil-based ones of the south.
balances beans broad freshness hearty lemon nature
I keep returning to the combination of artichoke, broad beans and lemon. The freshness of young beans and the lemon juice 'lifts' the artichoke and balances its hearty nature.
cold freshness herbs hot noodles plenty
There is a unique freshness when eating buckwheat noodles cold with plenty of herbs and citrus acidity. I can't think of any better use of chopsticks on a hot and sweaty evening.
fresh goes greek milk subtle
Manouri is a Greek ewes' milk cheese that's light in colour and texture. It's fresh and milky, and goes well with other subtle flavours.
cooked fresh mixture platform
New-season lamb shoulder, cooked pink, is the perfect platform for a mixture of fresh and cooked herbs.
add chicken dried freshness fruit red rice sharp tiny
Barberries, or zereshk, are tiny dried red fruit with a tremendously sharp flavour. They come from Iran, where they're used to add freshness to rice and chicken dishes.
fresh main whether
The main distinction for fresh chillies is whether they are red or green, the difference being one of ripeness.
full home purely quite
Too many books are full of recipes that aren't doable at home. They are purely aspirational. They are quite frightening, even for me.
meals people serve
These days, meals are more open to personal preferences. People like to serve themselves.
add dried neutral otherwise
Dried porcini add a substantial, deep flavour to otherwise more neutral vegetables. I use them in risottos, mashed roots and winter soups.
bit cakes perceived quite
Fish cakes are perceived as being quite British, and they're always a bit brown and a little dull.
easier preparing
Preparing and cooking squid is easier than most fish. The only thing to remember is not to cook it for too long.
cheese italian labelled melts
Scamorza, an Italian curd cheese often labelled 'smoked mozzarella,' melts fantastically well.