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
places tons
There are tons of wonderful places to eat in London.
definitely eaten hardly meals none
Hardly any of my most memorable meals have been eaten in a restaurant, and definitely none in one of those fancy marble-floored, polished-silver establishments.
favourite
My all-time favourite classic use of ricotta is in gnudi: fluffy, cheesy dumplings of almost ethereal, feathery lightness.
absorb cooked love rarely rice similarly split
I rarely cook traditional risotto, but I love other grains cooked similarly - barley, spelt or split wheat. I find they have more character than rice and absorb other flavours more wholeheartedly.
beans broad popping skins time
Popping broad beans out of their skins can be therapeutic, but it isn't everybody's favourite waste of time.
extremes sour survive third towards
Infants have around 30,000 tastebuds, only about a third of which survive into adulthood, so a child's sensitivity towards extremes of sweet, sour and bitter flavours is heightened.
adore complex cut loaded recipes
I adore recipes that make use of one cut of meat or a whole animal to create a complex dish, loaded with flavour.
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.
cooked european term time
In certain European cuisines, vegetables are cooked a long time. I take the term 'al dente' and use it for vegetables.
dried smoky
Chipotles, which are dried jalapeno peppers, give out a terrific smoky flavour - they're warm, earthy and usually not too spicy.
butter ideal mix olive potatoes
Sweet potatoes are ideal for lazy days: just bake, then mash and mix with yogurt, butter or olive oil.
fitting none obsessed
Many ingredients are called 'earthy,' but none comes as close to fitting the bill as buckwheat. I'm mildly obsessed with the stuff.
greek olive
Greek yogurt with some olive oil stirred in can transform many dishes.
cooking far lemon preserved reaching using
I have been cooking with preserved lemon for years, using it left, right and centre, but I am still far from reaching my limit.