Yotam Ottolenghi Quotes & Sayings (Page 9)

“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.”

“The only way reliably to gauge the heat of any particular chilli is to cut it in half, so exposing the core and membranes, and to dab the cut surface on your tongue.”

“I just don't tend to cook eggplant at home.”

“Like parents, cooks shouldn't have favourites, but some recipes inevitably shine more than others.”

“If the British Isles had an official vegetable, it would have to be the potato.”

“I have yet to meet a carnivore who doesn't love a sausage roll.”

“I like to talk about food, ingredients, and how to adapt recipes. It's a dialogue.”

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

“The combination of lentils with rice or bulgur is the absolute height of Levantine comfort food. I could eat it every day.”

“A food processor, or even one of those small bowls that fit on a stick blender, is a real treasure. No, that's not an overstatement.”