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.
enjoyable enjoying food
Going out for a meal, especially for young urbanites, is less about socialising over enjoyable food than about enjoying food as a way to socialise.
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.
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.
vegetables light way
Just-poached vegetables show off their natural attributes and taste fresh and light in a way you never get with roasting or frying.
pasta cheese one-thing
Pasta with melted cheese is the one thing I could eat over and over again.
versatile
Vegetarian and frugal it may be, but the chickpea is one of the most versatile ingredients you could keep in your cupboards.
buffet casual informal loud offer
On many occasions, an informal buffet and casual seating offer a little more intimacy than a loud gathering around a big table.
fried indulgence
Tossing doughnuts, fritters or fried dumplings in fennel sugar adds grown-up complexity without diminishing the indulgence factor.
beans bizarre grown middle seemed
Having grown up in the Middle East, eating beans for breakfast always seemed like a bizarre British eccentricity.