Q&A with Janny van der Heijden
We all know her from Heel Holland Bakt, but Janny van der Heijden is much more than that. Her seventh book is entirely dedicated to pasta. In Pasta di Janny, you learn how to make it yourself, just as the Italian ‘nonna’ did. ‘Food should be pure, and beautiful’.
Which food trend should we put an end to immediately?
We need to stop stigmatizing certain foods. And stop judging each other based on what we do or don’t eat. These days, a distinction is made between food that tastes good and food that is good for you.
I think we should eat a varied diet, also because it’s delicious. We should go back to eating pure food, with no ready-made meals or products with added sugars.
Most memorable food experience?
That was near Brindisi, when we were in Italy for a report. Half the village came out to cook for us, using only fresh products. A grandmother made a type of pasta right there that I had never seen before.
Everything was so fresh, and those sun-dried tomatoes… I thought it was absolutely fantastic, that everything was just right. It was pure, because it had come from the land that very day. I could taste the love in the food. With so little money, they still managed to put such a meal on the table.
I don’t like coffee made in one of those ‘drip coffee makers’
Favorite drink?
This is going to sound very strange, but I’m a complete coffee addict. I think I’ve already had six, maybe even seven, cups of coffee before noon. It does have to be an Italian lungo, with a good layer of crema.
I don’t like coffee made in one of those ‘drip coffee makers’. It’s the first thing I drink, and I can even drink coffee ten minutes before going to bed, so to speak. It no longer has any effect on me.
Indispensable kitchen gadget?
I don’t understand why people don’t spend more money on good knives and cutting boards. They really are essential; that’s where you should invest. There are hundreds of gadgets that make life more enjoyable, but you can’t do without a good knife.
Actually, I can’t do without a hand blender either. Mine is even cordless, so I can use it anywhere. I want to be able to make mayonnaise and purée soup in half a minute.
I love kitchens where things are still recognizable, where colors and textures remain intact.
What would you never eat again?
Dirty, cheap rolls from the supermarket. Those white, soggy ones that stick to your teeth and the roof of your mouth. Then I think: why not spend that tiny bit extra on good bread? I don’t understand it. Yes, I find those rolls absolutely disgusting.
Which country is your favorite when it comes to food?
Italy, definitely. Precisely because of that pure food: ‘the sun on your plate.’ I think that’s it. But also because of the love of food there—you celebrate everything with it. Whether it’s pasta, the most delicious ice cream, beautiful salads, or herbs.
I love kitchens where things are still recognizable, where colors and textures remain intact. It has to be beautiful.
What should everyone try at least once?
It’s about very simple things. You only learn to taste something when you build up a memory. For example, when talking about Italy, you should know which tomato to use for what. People should taste the origin of (many) products. Try oranges in Morocco, or feta cheese in Greece.
What is the best product from the supermarket?
Olive oil. I’m crazy about olive oil. I have about twenty varieties at home, from different countries. Supermarkets don’t always carry the best ones, but it keeps getting better. And something I only discovered a year ago: Italian tins of preserved cherry tomatoes.
Try oranges in Morocco, tomatoes in Italy, or feta in Greece.
What’s still on your food wish list?
My youngest son spent several summers in a row in Japan. Every year he was there, I thought about going to visit him, but in the end I never did. I regret that so much, because he knows the best places to eat in Tokyo. I want to go there with him one more time and visit all those places, to make up for it.
Which cookbook should everyone have on their shelf?
Julia Child – De kunst van het koken. That is the foundation of classical cuisine, and once you master it, you can go in any direction.
What do you like to make at home when you want to eat quickly and well?
It probably won’t surprise you that it’s pasta. Preferably spaghetti aglio olio peperoncino. Depending on whether I have fresh peppers, I use those, or otherwise dried ones. I always have them at home. Which olive oil? The one with the gold label, Italian. It’s called Raineri—delicious. For me, that’s true comfort food.
Which dish makes you lose all self-control?
Anything with nuts. Nut cookies, nut cake, or nut pesto. I love them.
Text:
Mette Dijkstra
Photography:
