Ottolenghi’s shortcut for maximum flavor
Yotam Ottolenghi is known for his surprising flavors, frequently making use of Middle Eastern ingredients such as (rose) harissa and tahini. But is that really all? Is Ottolenghi’s cuisine truly that simple? FavorFlav’s Renée asked him about his ultimate shortcut for maximum flavor. Whether you’re making something from Simple or whipping up a dish à la minute.
Unlike Ottolenghi’s previous cookbooks, Simple is all about one thing: putting something on the table within a reasonable amount of time that tastes as though you’ve spent all day in the kitchen. Now, it’s common knowledge that you usually spend quite some time on an Ottolenghi recipe, so it’s no surprise that Simple’s sales figures are soaring. Think of it as Ottolenghi for dummies, your best friend on bone-idle weekdays. This makes Yotam a man after my own heart – and I already liked him so much when he was still being ‘just’ difficult.
But how does he do it? How does someone come up with so many simple recipes that constantly have you wondering how something can be so ridiculously delicious? And more importantly: what can I learn from it? I asked Ottolenghi directly, and he revealed his secret shortcut for maximum flavor.
Ingredients that have done the work for you
According to Ottolenghi, it’s a challenge to give your dish enough flavor in a short time, unless you use ingredients that have already done the work for you. “Take something like black garlic. It has first been fermented for quite some time, giving it an intense sweet, balsamic-like flavor that pairs wonderfully with butter and sprouts.” Yes, please! I occasionally see it at Albert Heijn and Marqt; next time it’s going in my basket.
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The ultimate flavor bomb
Rose harissa is also one of Ottolenghi’s favorites in this category: “The red chilies are slowly dried in the sun, after which they are ground with cumin, garlic and rose petals into a mildly spicy and sweet paste. You can use it for anything; from a marinade for your steak to a flavor bomb for your omelet.” According to Ottolenghi, it’s best to use Belazu rose harissa, which he always uses himself too.
In short, from feta and Parmesan to soy sauce and preserved lemon: for Ottolenghi, ingredients that have been dried, smoked, preserved, aged or fermented are the ultimate shortcut for putting a flavor bomb on the table with little effort. An added benefit: these are preserved products, so they also have a long shelf life. You’re welcome.
