The classic Italian-American dish – from the new Ottolenghi ... crunch in the topping: kataifi pastry (or what’s called “string” pastry). “Feel free to use filo instead and thinly slice it into ...
The savory spread on display inside was pure Ottolenghi: roasted eggplant with walnut tahini yogurt and pomegranate seeds; broccoli scattered with herbs and chiles; roasted butternut squash with ...
Leave to rest for 15 minutes. Top the pie with parsley and lemon zest and serve warm. This is an extract from Ottolenghi Test Kitchen: Shelf Love by Noor Murad and Yotam Ottolenghi, Ebury Press, ...
Some results have been hidden because they may be inaccessible to you
Show inaccessible results
Feedback