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I've been accused of having very long ingredient lists, and I guess there's some truth in that.
Yotam Ottolenghi -
My all-time favourite classic use of ricotta is in gnudi: fluffy, cheesy dumplings of almost ethereal, feathery lightness.
Yotam Ottolenghi
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Lebanese mezze, Cantonese dim sum and Basque pinchos have all evolved over years and are designed to make sense together.
Yotam Ottolenghi -
Tossing doughnuts, fritters or fried dumplings in fennel sugar adds grown-up complexity without diminishing the indulgence factor.
Yotam Ottolenghi -
Raw fish suppers admittedly require a little planning, not least in the acquisition of the main ingredient.
Yotam Ottolenghi -
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.
Yotam Ottolenghi -
I get great pleasure from stuffed foods, from an apple strudel to a vegetable samosa, from a whole roasted bird with a sweet and savoury stuffing to a vine leaf filled with rice and spices.
Yotam Ottolenghi -
Brussels sprouts are really quite versatile.
Yotam Ottolenghi
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Call me tacky, but I love the union of sweet and sour, even in some now-unloved Oriental dishes incorporating pineapple and ketchup.
Yotam Ottolenghi -
Dinner parties are still highly popular, and I believe they always will be.
Yotam Ottolenghi -
The emotive power of hummus all over the Middle East cannot be overstated, being the focus of some serious tribal rivalries.
Yotam Ottolenghi -
Forget mung beans' reputation as healthy yet bland - used right, they soak up loads of flavour.
Yotam Ottolenghi -
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.
Yotam Ottolenghi -
Tiny quails may not seem as impressive as a mammoth turkey, but there is something refreshing about a spread of individual birds on the Christmas table.
Yotam Ottolenghi
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A well-made salad must have a certain uniformity; it should make perfect sense for those ingredients to share a bowl.
Yotam Ottolenghi -
Vegetarians in general don't like me.
Yotam Ottolenghi -
There are many reasons I feel at home in the U.K., but if I were asked to pinpoint the moment I knew I'd arrived, it might well be when I realised the British shared my love of fritters.
Yotam Ottolenghi -
People don't know how good cauliflower is, because they always have this image of cauliflower cheese - awful, sticky, creamy and rich.
Yotam Ottolenghi -
My dad makes food with very few delicate flavours.
Yotam Ottolenghi -
Leeks, like other oniony things, reach a certain peak when fried. It's the subtle sweetness that suddenly becomes evident and works so well with their creamy texture.
Yotam Ottolenghi
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The unlikely combination of potatoes and pasta does appear in some Italian recipes.
Yotam Ottolenghi -
Urfa chillies are a Turkish variety that are mild on heat but big on aroma. They're sweet, smoky, a lovely dark red, and go with just about anything.
Yotam Ottolenghi -
Cobnuts have a fresher flavour than any other nut I know of and go very well with autumnal fruit and light cheeses.
Yotam Ottolenghi -
If I must choose between healthy and tasty, I go for the second: having only one life to waste, it might as well be a pleasurable one.
Yotam Ottolenghi