A Quote by Yotam Ottolenghi
Polenta is to northern Italy what bread is to Tuscany, what pasta is to Emilia-Romagna and what rice is to the Veneto: easy to make, hungry to absorb other flavours, and hugely versatile.
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I've been lucky enough in 20 years in the media to have a nice soap box that put me in a position to describe to an American viewership that Tuscany is different from Umbria, and it's different from Emilia-Romagna and, not that that was news, but it was never presented to them in a way that was, "Hey, look. This is a different plate from that different place." And although we all think of "spaghetti, lasagna, ciao," as what Italy is all about, there's all of this great stuff... I was merely an interpreter. I wasn't the developer of the content.
For many, the gastronomic heart of Italy is the Emilia-Romagna region. Its capital is Bologna, which is often overlooked by tourists but has a beautiful historic centre and a lively yet chilled-out atmosphere.
I rarely cook traditional risotto, but I love other grains cooked similarly - barley, spelt or split wheat. I find they have more character than rice and absorb other flavours more wholeheartedly.
I literally went cold turkey on carbs, didn't have a grain of rice. No pasta, no bread, no booze - I didn't get on that for 10 weeks!
Making pasta, cooking pasta and baking bread are two essential ideas to create a little bit of excitement, and you learn the basic, and then evolve it. Flavor the bread, flavor the pasta, go to a fish, go to a meat sauce and take it to another level.
Carbohydrates, and especially refined ones like sugar, make you produce lots of extra insulin. I've been keeping my intake really low ever since I discovered this. I've cut out all starch such as potatoes, noodles, rice, bread and pasta.
I was told to stay away from pasta and bread for two weeks. Not eating pasta? That'll kill me. Anything else, but why pasta?
I really focus on natural products, so I love using unrefined products instead of refined ones. I swap white rice for brown rice or quinoa. I use brown rice pasta instead of regular pasta, nut milk or oat milk instead of dairy milk, and coconut yogurt instead of cows' yoghurt, etc.
I don't drink milk, and I don't eat bread, pasta or rice. But I eat a lot of meat, chicken, fish and salads.
I improved my died by dropping a lot of carbohydrates like bread, rice and pasta and now I'm eating a lot more fruits and vegetables.
Like all rice, black rice is great at absorbing flavours, but it's just as happy to act as a satiny bed for a poached egg, say, if you want to keep things simple.
I realized that carbs are often talked about in a negative context, like, "Carbs make me fat or bloated." But I think for me, I have to have some sort of carb, whether it's rice or pasta or bread or whatever it is, and not big amounts, but I do need carbs because it makes my brain click on.
If kids can learn how to make a simple Bolognese sauce, they will never go hungry. It's pretty easy to cook pasta, but a good sauce is way more useful.
The North thinks it knows how to make corn bread, but this is a gross superstition. Perhaps no bread in the world is quite as good as Southern corn bread, and perhaps no bread in the world is quite as bad as the Northern imitation of it.
When I'm home, I cook and try to eat really clean. I try to eat vegetables at every meal. I stay away from pasta and bread and have brown rice and potatoes instead.
I love pasta. It's something in the water. The pasta and the bread in New York are so good.
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