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
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.
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.
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.
cuts dish sweetness
Yoghurt cuts sweetness and richness, tempers spice, and makes a dish sing.
chunks crave olive
Some days, just occasionally, when I've had just one too many chickpeas, drizzles of olive oil or chunks of feta, I crave a return to the sushi-filled joints of Tokyo.
burned emerge food heaps hot next oven pasta preferred slightly
I always preferred my father's pasta the next day, when he'd put it in a hot oven with heaps of extra cheese. It would emerge slightly burned and very crisp on top.