Plenty. By Yotam Ottolenghi. I cannot recommend this book enough, it has quickly become one of my favourite cookbooks. I seem to have veered down the baking path of late so I really must return to some delicious dinners I’ve made from some new books recently.
The first recipe I chose to make from his book was Crunchy Papparadelle. It tasted so damn good, although the carnivore in me did appear when I announced that those mushrooms in it would be exceptional alongside a thick juicy steak! The marriage of the white wine, bay leaves and thyme with the mushrooms was exquisite.
I was unable to find papparadelle in the shops when I was making this so substituted it for tagliatelle. I also omitted the crushed garlic/lemon combination – I can’t abide the taste and texture of raw garlic!! Though I’ll eat it cooked any day. I did squeeze some fresh lemon juice over the meal before I served it.
I also couldn’t find sprouting broccoli in the shops, even though it was in season, but don’t let me go on a rant about the lack of seasonal vegetables in the shops because I just won’t stop. So, I used plain old regular broccoli.
The breadcrumbs also add a wonderful texture to the pasta which I would never have thought to add to the mix. It’s something I’ll definitely try with other pasta dishes.
You can find the recipe here.