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ot tol eng hi
the cookbook
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Contents
i Introduction
6
13
26
33
46
60
72
90
98
104
119
135
156
162
193
205
220
244
255
268 Larder
282 Index
286 The Ottolenghi people
287 Thank-yous
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Chapter 3
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Spicy, sweet, and punchy, baked fresh and served warm, this is the sort
of starter that can precede almost anything. The generous sour cream
base and the lightness of the puff pastry carry the sweet potato easily
without the risk of a carb overdose. Serve with a plain green salad.
makes 4
1 Preheat the oven to 400F / 200C. Bake the sweet potatoes in their
skins for 35 to 45 minutes, until they soften up but are still slightly raw
in the center (check by inserting a small knife). Leave until cool
enough to handle, then peel and cut into slices 1 8 inch / 3 mm thick.
2 While the sweet potatoes are in the oven, roll out the puff pastry
to about 1 16 inch / 2 mm thick on a lightly floured work surface. Cut
out four 2 by 5-inch / 7 by 14-cm rectangles and prick them all
over with a fork. Line a small baking sheet with parchment paper,
place the pastry rectangles on it, well spaced apart, and leave to rest
in the fridge for at least half an hour.
3 Remove the pastry from the fridge and brush lightly with the beaten
egg. Using an icing spatula, spread a thin layer of sour cream on the
pastries, leaving a -inch / 5-mm border all round. Arrange the potato
slices on the pastry, slightly overlapping, keeping the border clear.
Season with salt and pepper, crumble the goat cheese on top, and
sprinkle with the pumpkin seeds and chile. Bake for 20 to 25 minutes,
until the pastry is cooked through. Check underneath; it should be
golden brown.
4 While the galettes are cooking, stir together the olive oil, garlic,
parsley, and a pinch of salt. As soon as the pastries come out of
the oven, brush them with this mixture. Serve warm or at room
temperature.
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136
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Chapter 2
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serves 4
Salsa
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These addictive fritters are Samis mothers recipe. She used to make
them once a week and give them to the kids in a pita to take to school
for lunch. They are not dissimilar to Indian pakoras. Best eaten hot
or warm or taken on a picnicin a pita, of course, with some hummus
and tomato.
50
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Chapter 1
serves 4
Lime sauce
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