Yotam Ottolenghi is HG/BSK’s authority on Israeli/Middle Eastern food. His cookbooks are filled with savory recipes, most of them easy to prepare. A few nights ago, HG browsed YO’s cookbook, “Keep It Simple”, and encountered an unusual dish: “Pappardelle with harissa, black olives and capers”. The sauce is composed of onions, cherry tomatoes and the aforementioned ingredients. The dish is topped with a spoonful of Greek yogurt and chopped parsley. BSK cooked it for dinner. Was it good? A qualified “Yes”. HG still believes that Italian pasta dishes are superior. BSK proved this a few nights later. BSK cooked penne with broccoli sauce. (First encountered this dish at New York’s long closed Delsomma restaurant. It was very tasty, but BSK’s version is even better). BSK topped the pan of pasta with local yellow beans and little potatoes (mineral rich) from Ocean Mist Farm. Grated parmesan. Red pepper flakes. (A splash of olive oil for HG). Italy rules !! Indeed.
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