Chef Yotam Ottolenghi continues his culinary journey to four of the Mediterranean s most beautiful islands (Corsica , Mallorca, Crete and Sardinia) to explore the flavours and secrets of these culinary jewels.Yotam travels to the stunning French island of Corsica. where he discovers how the lush green landscape, called the maquis, flavours and infuses the food, from charcuterie and olive oil to cheese and honey. Here he meets some of the island s most celebrated chefs and food producers and discovers what akes the food uniquely Corsican.In Mallorca, Yotam searches for authentic local cuisine, discovering wonderful ingredients including ruby red prawns- the star ingredient in his deconstructed paella. Leaving the busy beach resorts behind he heads inland and discovers a wonderful larder of local ingredients, including roast suckling pig slow-cooked in a bread oven; tomatoes sweetened on the vine; and oranges ripened in the island sun.Yotam visits Crete to explore its rich and complex culinary history. In the ancient capital of Heraklion, he makes a variation of the Cretan meze dakos, a marriage of tomatoes, crumbled feta, olives and oregano. And deep into the Cretan heartland he prepares a feast of spit-roasted pork souvlaki, served with his twist on tzatziki.Yotam travels to Sardinia to explore the island s unique food traditions and flavours. In the beautiful fishing port of Bosa,he cooks one of the Mediterranean s greatest gifts: freshly caught lobster roasted on an open fire. Leaving the coast behind he travels deep into Sardinia s rugged heartland, to share a meal of pit-roasted lamb and a salad of figs and roasted radicchio, with three generations of shepherds.
ترست بايلوت
منذ شهرين
منذ شهر
