For a limited time only, you can download Ottolenghi FLAVOUR for just £1.99! Rich, cheesy and light, these aubergine and ricotta dumplings are baked in a spicy paprika and basil-spiked tomato sauce. “If you like melanzane alla parmigiana, these taste like the Italian classic but in dumpling form”, says Ottolenghi. Serve with spaghetti, rice or some sautéed greens.
Roasted oyster mushrooms are the hero of this Mexican-inspired dish. Crispy, chewy and soft all at once they soak up the soy, garlic, cumin, cascabel chilli and allspice like sponges. Served with red onion and kohlrabi pickles, corn tortillas and avocado crema, the beauty of this recipe is not just in the balance of flavour and texture but in the flexibility – you decide how many of the trimmings you make yourself, whether you’re after a midweek supper or an impressive weekend dinner for sharing. “Jarred pickles and a tub of guacamole are reasonable alternatives to our homemade (yet super-quick) versions”, say Yotam and Ixta. You can get the full recipe here.
“There’s no denying the list of ingredients is long, but these are all there to give the ragù its fantastic umaminess. The method, however, could not be simpler”, say Yotam and Ixta of this incredibly flavoursome veggie version of an Italian classic. Oyster mushrooms and lentils provide the ‘meaty’ texture with porcini, white miso, rose harissa, red wine and coconut cream giving depth of flavour. Get the full recipe here.
This sweetened and spiced version of the Neapolitan puttanesca sauce is quick and super practical because the pasta is cooked in the sauce. Fried crispy chickpeas are added and served as a garnish for extra texture and protein. Get the full recipe here.
