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
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.
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.
absorb bread easy hugely hungry italy northern pasta rice
Polenta is to northern Italy what bread is to Tuscany, what pasta is to Emilia-Romagna and what rice is to the Veneto: easy to make, hungry to absorb other flavours, and hugely versatile.
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.
pasta cheese one-thing
Pasta with melted cheese is the one thing I could eat over and over again.
hands machines pasta
You dont need a machine to make pasta: a rolling pin and a fast hand can create a smooth, if thick, sheet.
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.
admittedly main raw
Raw fish suppers admittedly require a little planning, not least in the acquisition of the main ingredient.
cheese good image people
People don't know how good cauliflower is, because they always have this image of cauliflower cheese - awful, sticky, creamy and rich.