December 1, 2021

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Alabama NewsCenter — Are these additions what classic mac and cheese has been missing?

1 min read

By Kate Krader
Bloomberg

Pasta is a food that makes most people look backward. The best-loved versions are ones made in the past by someone’s grandmother or great aunt. No one likes to see the words “new” and “improved” in front of “mac and cheese.”

It’s a brave chef that decides to upgrade a classic pasta.

That’s where Yotam Ottolenghi comes in. The revered restaurateur and food writer has a singular way of picking up a treasured dish and seeing an opportunity to insert an unlikely flavor or two without disturbing the food’s integrity. In his most recent cookbook, “Ottolenghi Flavor,” the Israeli-born cook and his test-kitchen assistant Ixta Belfrage redefined cacio e pepe by adding a hefty sprinkling of za’atar. The tangy mix of dried herbs and spices, invariably including thyme, oregano, sumac and sesame seeds (recipes vary around the Middle East), is one of the chef’s signature flavorings. The cheesy, buttery pasta instantly became livelier.

The AlabamaWx Weather Blog gladly brings you an excerpt of this article through a partnership with the Alabama NewsCenter. You can see the complete post featuring all the associated images and videos by clicking HERE.

Alabama News Center
2021-11-24 15:00:27

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