Inexpensive and cheerful: Yotam Ottolenghi recipes for the budget chef

Cooking is about turning everyday ingredients – flour bags, cans of tomatoes, dried pasta, spices – into something that ends up being much more than the sum of its parts. I always think of this when I make pizza (which is always cheaper than buying): it is a simple base filled with a simple tomato sauce and everything else you need to consume. The same can be said for noodles and curry bases, which I always make in bulk, so they are ready in no time to be supplemented with protein and / or vegetables. All of these are ways to lower costs while also enjoying the foods we know and love.

Panzerrotti cheese with tomato sauce (photo above)

Fried pizza always looks like a luxury, no matter how satisfying. Originally from Naples, this version is the perfect portable pie to share with friends. If you can not find scamorza, provolone or low-moisture mozzarella will work well.

Preparation 5 minutes, 1 hour 15 minutes, 1 hour 45 minutes, serve 4

500 ml vegetable oil (or other neutral oil) for frying

For the dough 500 gr flour, plus 7 gr quick-acting yeast (1 bag) 1½ tablespoon olive oil salt and black pepper

160 gr ricotta 160 gr scamorza, finely chopped 16 basil leaves

For the tomato sauce 1 tablespoon olive oil 4 cloves garlic, peeled and minced 1 teaspoon chili peppers 1 x 400 g small plums 1 teaspoon finely chopped sugar 1 tablespoon finely chopped basil leaves

First make the dough. Put the flour, yeast, 1 tablespoon oil, 320 ml lukewarm water and ½ teaspoon salt in the mixer bowl with the dough hook in place. Mix on medium speed for 10 minutes, until a slightly sticky but workable dough is obtained, then transfer to a well-floured work surface and form a ball. Use the remaining 1 1/2 teaspoons of oil to coat the bowl of a mixer, return the dough to the bowl, cover tightly with a damp cloth and leave in a warm place to rise for an hour and a quarter or until doubled. . size.

Meanwhile make the sauce. Pour the oil into a small saucepan over medium-high heat. Add the garlic and chili peppers and fry for 30 seconds until fragrant, then add the tomatoes, 100 ml water, sugar and 1/4 teaspoon salt. Bring to the boil, then, using a potato whisk or the back of a fork, crush the tomatoes approximately. Cook stirring occasionally for 15 minutes until slightly thickened, then remove from heat and set aside.

Now make pizza. Turn the raised dough onto a well-coated work surface and knead to remove air. Divide the dough into eight equal parts, each weighing about 80-90 grams. Roll each piece into a ball, sprinkle lightly with flour and cover with a damp cloth.

Make the pizza one by one and roll each ball into a circle about 14 cm x 2 mm. Spread 20 gr ricotta and squid in a semicircle, leaving a 2 cm edge around the edge. Spread two basil leaves on top, sprinkle with one-eighth teaspoon of salt and a pinch of finely chopped pepper, then fold the other side of the pizza to coat the cheese and leave with a semicircle filled with dough. Close the closed ends and repeat with the rest of the dough, cheese and basil leaves.

Preheat the oven to 140 ° C (120 ° C fan) / 275 ° F / gas 1 and gently heat the tomato sauce. Pour the vegetable oil into a medium saucepan over medium-high heat; They are ready to be cooked when they reach 170 ° C, or when a small piece of dough is boiled the moment it is poured into hot oil. Gently lower two of the panzorotti into the pan and fry for three minutes, carefully turning them halfway through, until they take on a golden color. With a cut spoon, remove them from the oil and drain them on kitchen paper. Once drained, place in a large pan and leave warm in the oven. Repeat the process with the rest of the panzrot, allowing the oil to return to temperature before frying each batch.

Place the panzerotti on a plate and serve with warm tomato sauce on the side for dipping.

Allium ton pasta bread with a crunchy top

Yotam Ottolenghi Allium tuna pasta with a crunchy top.

This is a real crowd and needs nothing more than a big leafy salad next to it. Use whatever cheese and pasta you have and arrange the cooking time with the pasta you choose.

Preparation 15 minutes – Cook 55 minutes – Serve 4 to 6

2 large green onions grated and cut into coins 1 cm thick (385 g) 3 tablespoons olive oil salt and black pepper A handful of green onions, cut into long pieces 4 cm 15 gr unsalted butter 2 peeled and finely chopped leeks (100 g) 2 cloves garlic, peeled 250 g dry cheddar cheese, ginger or other pasta 1 teaspoon plain flour 600 ml whole milk 400 ml chicken broth (or water) 2 tablespoons dish double cream 120 gr cheddar cheese minced in coarse granulation plus 50 for garnish 15 g parsley, cut approximately 230 g pieces of canned tuna, drained in spring water (eg from 2 cans) 35 g crumbs Panko bread 1½ teaspoon lemon peel

Preheat the oven to 220 ° C (200 ° C fan) / 425 ° F / Gas 7. Wash the leeks well and dry them, then place them in a pan lined with greaseproof paper and grease over 1 tablespoon, 1/2 oil, 1 / 2 teaspoons oil. Salt and finely grind the pepper. Turn to cover and bake for 15 minutes. Add the green onions to the pan, tossing again to cover and roasting for another 10 minutes, until softened and lightly browned. Remove from heat and set aside.

Meanwhile place the butter and 1 tablespoon oil in a large skillet in the oven over medium-high heat. Add the onions and simmer, stirring occasionally, for 20 minutes until softened and golden brown. Add the garlic and simmer for 2 minutes until fragrant, then add the pasta and flour. Add the milk, juice, cream, three-quarters of a teaspoon of salt and a quarter of a teaspoon of fresh pepper, bring to a boil, then reduce the heat to medium and cook, stirring constantly, for 18 minutes. until the pasta is fully cooked and the sauce has thickened. Remove from the heat and stir in the cheese, parsley and garlic until the cheese is melted, then gently stir in the tuna pieces so they don’t spoil too much.

Turn on the oven grill over high heat. In a small bowl, combine the pancake, remaining cheese, skin, lemon zest and ½ teaspoon oil, then sprinkle evenly over the pasta. Fry for six minutes, until golden brown and puffy, and serve directly from the pan.

Eggplant and egg curry with green onions and ginger oil

Yotam Ottolenghi eggplants and curry eggs with onion and ginger oil.

Frying boiled eggs is a must – it gives them a nice crust that is then softened and moistened with delicious sauce. Serve with rice or roti.

Preparation 20 minutes – cooking 1 hour – 6

2 eggplants (400 gr) 200 ml vegetable oil or other neutral oil Salt 6 large eggs 7 green onions, finely chopped white pieces, thinly sliced ​​green pieces (140 gr) 2 red peppers, stalks removed, cast, coarsely minced meat, seeds, all (20 g) 4 cloves peeled garlic 2 teaspoons hot curry powder madras 100 grams canned peach tomatoes (reserve the rest of the can for another use) 1½ teaspoon sugar i finely chopped 500 ml vegetable juice or water 2 tablespoons double cream 15 grams fresh grated, peeled and finely chopped 2 lemons – 1 squeeze for 1 tablespoon, the other cut into four

Preheat oven to 240 ° C (220 ° C fan) / 475 ° F / Gas 9. Cut the eggplant in half lengthwise, then cut in half crosswise, so finish with eight pieces of approximately 7cm x 3cm. Place in a bowl with ½ tablespoon oil and. Teaspoon salt, return to layer and place in a greaseproof paper pan. Bake for 15 minutes until golden brown, remove from heat and set aside to cool.

Meanwhile, fill three-quarters of the medium saucepan with water and bring to the boil. Prepare a large bowl of ice water. Reduce heat to medium-high, carefully lower eggs into hot water and cook for seven minutes. Remove from the heat with a perforated spoon, immerse in ice water and after it cools, peel and dry.

Pour five tablespoons of oil into a medium-sized pan with a lid and set over medium heat. Once the oil is heated, add the peeled eggs and fry continuously for two to three minutes, until they take on a golden color completely. Drain on kitchen paper, discard the oil and wipe the pan.

Now for the curry base. Put four tablespoons of oil, green onion whites, chili peppers, garlic, curry powder, tomatoes, sugar and ½ teaspoons of salt in a food processor, while maintaining softness. Turn the pan over medium heat, discard the base of the curry and cook, stirring frequently, for 20 minutes, until the oil is separated and the mixture appears to have separated. Mix the liquid and leave the fire to be medium to high and after the sauce boils, add the eggplant and simmer for another 15-20 minutes, until the sauce thickens slightly and the eggplant softens. Gently add the cream and eggs, cook for another minute, then remove the pan and cover with a lid.

Meanwhile bring the green onions and ginger oil. Put the remaining 45 ml of oil in a small saucepan over medium-high heat until smoky. Add the ginger and fry for a minute or two until softened, then add the green onions, remove from the heat and add the lemon juice and one-eighth of a teaspoon of salt.

Pour half of the green onion and ginger oil over the curry and serve directly from the pan with the extra oil and lemon slices next to it.

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