The Recipe Courier. Three recipes from Yotam Ottolenghi inspired by films

A $5 vanilla milkshake, a grilled cheese well buttered, a plate of spaghetti drizzled with maple syrup, expired canned pineapple, Naples pizza, raisin bread in front of the Tiffany’s store: can you tell which films I’m referring to? (The answers can be found at the end…) Often, scenes in films that relate to food become cult. Are we just fascinated by the logistical aspects of it (in Elf, the character of Buddy, played by Will Ferrell, does he eat Really all this spaghetti with candy ?) Or do such moments just make us want to recreate these dishes at home? Anyway, I decided to pay homage to three classics here.

Mushroom carbonara

The film The burn (Heartburn, 1986) is full of culinary references. This dish is a vegetarian version of one that Jack Nicholson and Meryl Streep share in the film. They devour it in bed from a large bowl and imagine a life in which they eat this pasta once a week for the rest of their lives. Every time I see this movie, I wonder how many takes it took to get the scene perfectly. And how many times it was necessary to prepare this large bowl of pasta with a creamy sauce.

Preparation : 10 minutes

Cooking : 35 minutes

For 2 people

For the fried shiitake

  • 1 C. to s. olive oil
  • 150 g fresh shiitake mushrooms, stems removed and caps cut into 1 cm pieces
  • ½ tsp. to c. of mirin
  • ½ tsp. to c. soy sauce

For the soy shimejis

  • 1 C. to s. olive oil
  • 300 g shimeji mushrooms, trimmed, or oyster mushrooms or oyster mushrooms, roughly cut into strips
  • 1 C. to c. soy sauce
  • 1 C. to c. of mirin

For the carbonara

  • 5 egg yolks
  • 50 g parmesan, finely grated
  • 1½ tsp. to c. of mirin
  • 1 C. to s. soy sauce
  • Fine sea salt and black pepper
  • 250 g of dried bucatini, or spaghetti
  • 1 C. to s. olive oil
  • 1 large clove of garlic, peeled and crushed

Start by preparing the shiitakes. In a large sauté pan, heat the oil over medium-high heat. Add the mushrooms and cook, stirring often, for about 7 minutes, until they have taken on a nice golden color. Combine the mirin and soy sauce in a small bowl and pour the mixture into the sauté pan. Cook for 1 minute, stirring quickly. Transfer the shiitake to a dish and set aside.

Wipe out the frying pan and place it back over high heat. Pour in a teaspoon of oil, then add a third of the shimejis (or oyster mushrooms). Brown lightly on all sides, stirring often, for 2 to 3 minutes. Transfer to a large bowl, then repeat twice with the remaining shimejis, adding a teaspoon of oil. Then put all the mushrooms back into the pan. Combine the mirin and soy sauce in a small bowl and pour over the shimejis. Toss to coat, then transfer to the large bowl you just used. Reserve.

Prepare the carbonara. Place the egg yolks, parmesan, soy sauce and mirin in a bowl, add a few turns of the pepper mill, mix and set aside.

Pour 1.3 liters of water and three quarters of

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