Spring vegetables in Parmesan broth with charred lemon salsa from Ottolenghi Flavour / Flavor (page 109) by Yotam Ottolenghi and Ixta Belfrage and Tara Wigley

  • basil
  • Parmesan cheese
  • garlic
  • lemons
  • mangetout
  • parsley
  • sugar snap peas
  • peas
  • nocellara olives
  • Parmesan cheese rind

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

  • bernalgirl on May 02, 2021

    Ottolenghi recipes are often a project, but this felt like a lot of effort for the result. The charred lemon sauce is spectacular, but the broth was just ok, I think it needed more than 20 minutes to yield flavor from the rinds. Spring vegetables are such a treat and I would make this again to show them off, but I would allow more time to cook the broth and see if it brings out more flavor.

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