Yotam Ottolenghi Discusses Art Of Not Overcooking Greens At NPR
Written by Vegetarian Star on June 27th, 2011 in Chefs, Food & Drink, Recipes.
Yotam Ottolenghi keeps plenty of tricks up his sleeve. Like an abundance of herbs to beautify and liven up a dish and the pomegranate seeds he calls the “Jewels in the Crown.”
Yotam uses these tricks in his vegetable cookbook Plenty, and NPR recently interviewed the chef to learn how he makes magic with vegetables, including not overcooking your greens.
“There is a long tradition of overcooking green beans of all sorts, even in Italian cooking, which does wonders with vegetables,” Yotam said. “Whenever I go to an antipasti place, the beans are limp and completely lacking in texture. And what I try to do in so many of my salads — or any dish really — is to just try to keep as much of the original wonderful, crunchy texture, so you remember it’s a french bean, you remember it’s a snow pea.”
Yotam’s recipes for Green Bean Salad with Mustard Greens and Tarragon and Burnt Eggplant with Tahini can be found on the same page with the 5-minute interview with NPR.
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