Yotam Ottolenghi Quotes

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Yotam Ottolenghi

Profession : Chef

Birth : December 14, 1968

For those, like me, who can't rely on being given a home smoker this Christmas, you can build your own approximation with just a roll of tin foil and a big wok or pan for which you have a lid.

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

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.

Yotam Ottolenghi

Tagliatelle comes from the word tagliare, meaning 'to cut.' Tagliolini are simply thinly cut tagliatelle.

Yotam Ottolenghi

Custard is controversial: what makes it a custard, how best to cook it and, crucially, is it to be eaten or put in a pie and thrown?

Yotam Ottolenghi

Speaking as someone who didn't go through the U.K. school system, with all the culinary baggage that entails, I am inordinately fond of custard in any shape or form.

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

How can something that's 95% water be so divisive? Alone among vegetables, the poor, innocent stick of celery elicits the most vicious attacks.

Yotam Ottolenghi

For my money, celery hasn't got a mean bit of fibre in its body, and we all need to start being much nicer to it.

Yotam Ottolenghi

One Indian-inspired favourite of mine is mashed potato mixed with lemon juice, breadcrumbs, coriander and chilli, shaped into patties, fried and served with chutney and yoghurt.

Yotam Ottolenghi

Most pumpkin dishes involve scooping out the seeds, cutting off the skin, and chopping up the flesh before cooking.

Yotam Ottolenghi

Vegetarian and frugal it may be, but the chickpea is one of the most versatile ingredients you could keep in your cupboards.

Yotam Ottolenghi

Chickpeas are one of my favourite things to serve with chorizo or lamb meatballs; they also work brilliantly as the quiet partner in a vibrant alphonso mango salad.

Yotam Ottolenghi

I love the way soft white cheese such as ricotta or the creamier mascarpone reflect the milieu in which an animal has been raised.

Yotam Ottolenghi

My all-time favourite classic use of ricotta is in gnudi: fluffy, cheesy dumplings of almost ethereal, feathery lightness.

Yotam Ottolenghi

The taste of any simple tomato-based salad is dependent on the quality of the tomatoes.

Yotam Ottolenghi

Halva works brilliantly in ice-cream.

Yotam Ottolenghi

Believe it or not, I'm as much a fan of a supper shortcut as the next person.

Yotam Ottolenghi

Raw fish suppers admittedly require a little planning, not least in the acquisition of the main ingredient.

Yotam Ottolenghi

Polenta is one of those ingredients that in many homes spends its days at the back of the kitchen cupboard, on the 'no one knows quite what to do with it' shelf.

Yotam Ottolenghi