Yo­tam Ot­tolenghi

The Guardian - Feast - - News -

Seafood re­leases its flavour very swiftly, so is ideal for cook­ing with grains – pasta, bar­ley, bul­gur, rice – be­cause the tim­ings for both the pro­tein and starch are roughly the same. We’re all fa­mil­iar with boil­ing grains and serv­ing them with a rich sauce or stew on top, but there’s a lot to be said for cook­ing them in the sauce it­self, so the grains soak up the rich­ness and, in the process, thicken the liq­uid. To­day I have two such stews, plus a quick frit­ter for when you don’t want to wait.

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