Morito by Samuel Clark and Samantha Clark

  • Flatbread

    from Morito Morito by Samuel Clark and Samantha Clark

    • Categories: Bread & rolls, savory; Small plates - tapas, meze; Middle Eastern
    • Ingredients: strong white bread flour; dried yeast; za'atar
    • Accompaniments: Baba ghanoush; Lamb chops mechoui
    show

  • Show all Recipes...

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 0091947308
  • ISBN 13 9780091947309
  • Linked ISBNs
  • Published May 01 2014
  • Format Hardcover
  • Page Count 288
  • Language English
  • Countries United Kingdom
  • Publisher Ebury
  • Imprint Ebury Press

Publishers Text

As the little sister of Moro, Morito is making a name for herself in her own right as the younger, noisier more boisterous sibling. With an orange Formica bar and tables set out in the cobbled road, you could be forgiven for thinking this tapas and mezze restaurant had pulled you through a vortex into a Barcelona side street. Now comes the book of this hugely successful restaurant. Photographed over the course of two years in and around the restaurant - often by members of the Morito team - the pages of the book invite you in to celebrate and share the special character and atmosphere of Morito, which people often say 'hits you like a wall of joy'. The food, as all the best tapas should be, is seasonal - making something magical appear from a bulk delivery of artichokes or beetroot. Through simple steps, you can learn to do the same. Classic ingredients and fresh flavours provide exciting, authentic sharing plates, that you won't want to pass around to your dinner guests. Choose from small moritos - classic Padron Peppers, Beetroot Borani with Feta and Walnuts, and Salt Cod Croquettes; larger plancha - Palamos Prawns with Avocado Mojo, Pork Belly with Cumin and Paprika; specials: Garlic Scapes with Peas and Prawns; montadito (small sandwiches) of Tomato Toasts or Crab with Chilli and Oloroso Sherry; with an impressive selection of salads and vegetable plates: Grilled Courgette with Mint and Pine Nuts, Bulgar and Walnut Kofte. And the puddings, or rather, the dulce: Malaga Raisin Ice Cream and Crema Catalana.

Other cookbooks by this author