✳flâneur — a map of the web's best reading

Yotam Ottolenghi’s fusion recipes | Food | The Guardian

theguardian.com · 1,868 words · saved by 1 readers

Expand your repertoire with mash-up recipes from far-flung sources such as China, Sicily, Japan and Mexico T he word ‘fusion’ is often greeted with suspicion, which I find odd, because these days ideas travel around the world in the time it takes to refresh a mobile phone screen, and many chefs and home cooks seem perfectly happy to mix and match. Personally, I think it’s a great thing, because, so long as it is done considerately, the resulting cross-cultural hybrids can be both eye-opening and delicious. After all, many of the kitchen classics we now idolise would never have come into being if someone somewhere hadn’t thrown caution to the wind and played with a bit of fusion. Here, caponata (a sweet-and-sour Sicilian aubergine dish) meets mapo tofu (a spicy and aromatic Sichuan tofu dish) in a union so wrong, it’s right. Make twice the amount of caponata, if you like, because it will keep for a week in the fridge and only gets better with time. Prep 35 min Cook 45 min Marinate 2 hr

Yotam Ottolenghi’s caponata with silken tofu: a clever marriage of Japanese, Chinese and Sicilian cuisine. Photograph: Louise Hagger/The Guardian. Food styling: Emily Kydd. Prop styling: Jennifer Kay. Food assistant: Carole Hector View image in fullscreen Yotam Ottolenghi’s caponata with silken tofu: a clever marriage of Japanese, Chinese and Sicilian cuisine. Photograph: Louise Hagger/The Guardian. Food styling: Emily Kydd. Prop styling: Jennifer Kay. Food assistant: Carole Hector Yotam Ottolenghi recipes Food Yotam Ottolenghi’s fusion recipes Expand your repertoire with mash-up recipes from

Explore this link on the map →

related reading