My first food memory was…
YO: Trailing behind my mother in a Jerusalem market, admiring the mountains of herbs on display and the incredible smell. IB: Penne all’Aconese, a pasta dish with a spicy ragu made from pork, porcini and tons of black pepper. It’s served at Ristorante Pizzeria Acone, a restaurant near where I grew up in Italy.
My family table was/is filled with….
YO: Freshly cut tomatoes and cucumbers, young cheese, bread, olives, halva. IB: Feijoada and fried plantains.
When I’m cooking for myself I make…
YO: Steamed rice with jarred chickpeas, which are thrown into a quick tomato sauce with garlic, chilli, cumin and coriander. IB: After a long day of cooking in the Test Kitchen, it tends to be simple and often centres around good tinned…
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Inside Out (Digital) - 1 Issue, September 2020