Pass Buck (Wheat): Yotam Ottolenghi Pizza Recipes | food

I I can eat pasta every day of the year, and there are so many varieties that I can probably eat a different kind every day too. Oftentimes, though, I make up for the big hitters — linguine, penne, spaghetti — and often buy it rather than make it from scratch. If you’re in the same pasta boat (or bowl), I hope today’s recipes will inspire you to make your own, not least because there’s no need for a pasta machine. Pasta made primarily from buckwheat flour will be an inspiration to those who are new to it: it is nutty, tasty and delicious.

Pizza

Yotam Ottolenghi Pizza.

Pizzoccheri is a type of buckwheat tagliatelle from northern Italy that needs little more than some butter and grated cheese to bring out its chewy, crumbly texture. If you want to go ahead, make the dough a day in advance, then refrigerate and roll it just before cooking.

to equip 10 minutes
comfort 10 minutes
cook 3 minutes
Make 650g pasta, for 4 . serving

250 gm buckwheat flourplus more dust
170 g flour
fine sea salt


to serve
60 ml olive oil or 80 grams of butter
60g Fontina or Gruyeregrated
30 grams
soft grass leaves Parsley and/or oregano will work well
black pepper

Mix the two flours in a large bowl with a teaspoon of salt. Make a hole in the center of the flour mixture, then pour 220 ml of room temperature water, mix well, and knead for five minutes, until you get a smooth dough. Cover with a cloth and set aside for 10 minutes.

Roll the dough into sausages 24 cm long, then cut them into three 8 cm pieces. Dust the work surface generously with buckwheat flour, then roll each piece of dough into an approx 30cm x 45cm rectangle about 2-3mm thick. With the long side facing you, fold one of the rectangles twice, so that it is now three layers, then cut the width into 1cm wide strips. Place it on a tray and cover with a cloth to prevent it from drying out and repeat the process with the remaining two dough rectangles.

Boil a large pot of well salted water. Reduce heat to medium-high, shake off excess flour from half of the pasta strips, then drop into saucepan and gently stir with the handle of a wooden spoon to prevent them from clumping together. Cook for two to three minutes, until cooked through, then using a large slotted spoon or spiderweb, transfer to a large colander over a large pot. Bring the water back to a boil, repeating the process with the remaining pasta, reserving 2 tablespoons of the pasta cooking water.

Place oil or butter in a large, heavy, medium saucepan over medium-high heat, add all the pizza and reserved pasta water, and stir gently until covered and incorporated. Remove from heat, sprinkle over cheese and herbs, and serve with plenty of freshly ground black pepper.

Pizzoccheri with burnt lemon butter and crunchy sage

Yotam Ottolenghi Pizza With Burnt Lemon Butter And Crunchy Sage.
Yotam Ottolenghi Pizza With Burnt Lemon Butter And Crunchy Sage.

The abundance of butter and Parmesan in this dish makes an already comforting pizza so appetizing. If you like, use store-bought dried pizza or other tagliatelle-like pasta instead of making it fresh, and cook according to the instructions on the package.

to equip 25 minutes
cook 30 minutes
serve 4

45 ml olive oil
20 grams
sage leaves
100gm unsalted butter
30 grams pine nuts
2 cloves garlic
peeled and powdered
Sea salt and black pepper
650g pizza, just cooked (see above)
2 lemonsGood grated to get 1 tablespoon then juice to get 45 ml
20gm grated parmesan cheese
1½ tsp Aleppo pepper flakes
or 1 teaspoon regular chili flakes

Put the oil in a small saucepan over medium heat and once it is hot, fry the sage in three batches until translucent and crunchy. Using a slotted spoon, transfer to a plate lined with kitchen paper; Save the oil for later.

Place the butter in a large skillet over medium-high heat and cook for six to seven minutes, until foam forms and begins to smell nutty. Remove from heat, add pine nuts and cook for 1 minute in remaining heat. Stir in the garlic, return the skillet to medium-high heat, spoon in 2 tablespoons of the pasta-cooking water and ¼ teaspoon of the salt, then add the cooked pasta, tossing until covered and removing the heat from the heat.

Add lemon juice and crumble in half of the crisp sage leaves, then lift into four shallow plates or bowls and top with grated Parmesan cheese. Sprinkle over the lemon peel followed by a fine grinding of pepper and chili flakes, drizzle with reserved sage oil and serve with the remaining sage leaves scattered on top.

Pizzoccheri with miso cabbage and seasoned breadcrumbs

Yotam Ottolenghi pizza with miso cabbage and seasoned breadcrumbs.

This recipe uses only half the amount of pasta as the starting recipe for the day; Make and wrap it in exactly the same way. Soft, buttery cabbage makes this even more comforting.

to equip 25 minutes
cook 20 minutes
serve 2

325g fresh pizza cherry (For example, half the amount made in the first recipe, so it’s made with 125g buckwheat flour, 85g “00” flour, ½ teaspoon salt and 110ml room temperature water)

For the breadcrumbs
1½ tablespoons olive oil
30 gm panko breadcrumbs
1½ tsp cumin seeds
lightly crushed in a mortar
2 teaspoons Aleppo pepper flakes
2 teaspoons lemon peel
Salt and black pepper

for cabbage
100 ml olive oil
5 garlic cloves
peeled and powdered
2½ tablespoons white miso paste
450gm savoy cabbage
(or another cabbage of your choice), trimmed and cut into 2cm pieces
1 bunch green onions (125g), 30g of green part cut into thin circles, rest cut into 3cm lengths
2 tablespoons lemon juice

Make the pasta first as in the first recipe. For the breadcrumbs, put the oil in a small frying pan over a medium heat, and once it’s hot, add the panko and fry for two to three minutes, until golden. Add the caraway seeds and leave for another minute, then raise the heat and stir in the cayenne pepper, lemon peel and a sprinkle of salt. Put it in a bowl and leave it to cool.

To prepare the cabbage, put the oil, garlic and miso in a large saucepan over medium-high heat and cook, stirring constantly, for two to three minutes, until fragrant. Add the cabbage and 95g of the scallion whites and cook for another six to eight minutes, until softened and buttery.

Meanwhile, bring a medium saucepan of well salted water to a boil. Reduce the heat to medium-high, add the pizza, stir gently with the handle of the wooden spoon to prevent clumping and cook for two to three minutes, or until tender and just beginning to rise to the surface of the water. Using a large slotted spoon, lift the pizza and a tablespoon or two of the cooking water into the cabbage skillet, and shake the skillet to flip the pasta and coat it with the sauce.

Remove from heat, drizzle over lemon juice, then spread over 1/3 of the breadcrumbs mixture and sliced ​​green onions. Transfer to two bowls and serve hot with the remaining breadcrumbs on the side.

Leave a Comment