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
adds lots meat work
Marinating chicken in miso adds lots of character to the meat with little work.
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.
meat people
For people who think of chicken as the meat choice of those-who-don't-really-like-meat, brining a bird will be a revelation.
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.
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.
cuts dish sweetness
Yoghurt cuts sweetness and richness, tempers spice, and makes a dish sing.