Pappa al pomodoro with lime and mustard seeds from Ottolenghi Flavour (page 85) by Yotam Ottolenghi and Ixta Belfrage and Tara Wigley

  • basil
  • bay leaves
  • garlic
  • limes
  • caster sugar
  • tomatoes
  • tinned tomatoes
  • red chillies
  • sourdough bread
  • green chillies
  • black mustard seeds

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • metacritic on September 27, 2020

    This is a fantastic and truly interesting dish that borrows from Italy and India and could be served with courses from either cuisine. I'll make this frequently, especially with Indian food going forward. I should note that I didn't add curry leaves as I didn't have them on hand but the dish was phenomenal even without. It is also easy to imagine how they would enhance the dish if I had used them.

  • luluf on September 25, 2020

    Another hit from Ottolenghi- absolutely fantastic. There was a bit of fighting over seconds!

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