Yes, I am going to rave about Yotam Ottolenghi again. My new favourite chef, Ottolenghi’s recipes feature weekly in The Guardian and are truly inspired. He has a book coming out soon – can’t wait!
Tried out this week’s recipe, Saffron Papperdelle with Spiced Butter, for lunch today and it was a real delight. Warmly spiced and richly coloured, a small portion of this would make a very elegant starter. You can find the recipe here.
I made a few changes to suit my storecupboard and preferences:
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Though this could never be a low fat dish, you do NOT need 200g of butter for four people. I used less than half of that and it was more than ample.
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Also, I recommend using tongs to lift the buttered pasta out of the pan and on to a plate. This reduces the amount of butter in each serving.
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I used dried tagliatelle cooking it in a large pan of water flavoured with 1 tspn saffron and salt.
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Pine nuts were replaced by sunflower seeds.
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Mint was replaced by coriander.
A Wee Bit of Cooking 
It looks great!
Hi Wendy. I used to love my Guardian on a Saturday but like the recipe writing, I struggle to find the time to get through it! So I’ve not had the chance to read much about Yotam. This sounds sublime though.
Cheers
David
It is always exciting to discover a new cooking sensation. Living in Canada I have not heard of Yotam…at least not yet!! I agree about the butter, but the pasta sounds worth a go!!
Rachel – Thank you!
David – Love the fact that The Guardian is all online too. I never buy paper papers now! This recipe is a definite keeper. It’s effortlessly beautiful.
Bellini – He’s not a well known chef over here either but I reckon he will be.
I’m hooked too, thanks to you.
200g of butter for four does sound like A LOT though.
Didn’t know ’bout the book! That’s made me a very happy girl…
My heart has hardened seeing that 200g of butter, and not in a way that implies I’m emotionally vacant. That is an awful lot of fat, although I do love my rich sauces on my papperdelle pasta….
Lucy – It’s a ridiculous amount! I used about 75g and even then had to use tongs to ensure the dish wasn’t drowning. It was amazingly good though. 🙂
Annemarie – I know! It can be reduced considerably (as I said above, I only used 75g) but even so, I’d still view it as a treat!
Mmmm… I love making fresh pasta – I find it very therapeutic – and this looks definitely worth a go!!
Thanks!
Have not heard of this chef, but popping over to the recipe, he is doing one hell of a job! This pasta looks great! Never heard of a bananna shallot, but I am sure a regular one will work. I like the color of the dish as I am sure it is from the saffron and tumeric and all that butter! So savory!
I must say I think your photo looks better than his! Seriously!
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