Tapioca and Berries Pancakes with Labneh by Yotam Ottolenghi

Add sugar and saltlower the heat to medium and cook for another 12 minutes, stirring often, until the tapioca has become translucent and chewy, thickening.

With a whisk, mix the egg yolks and 3 tablespoons of the tapioca mix in a small bowl, then pour them into the saucepan. Turn off the heat and continue stirring for about 1 minute, until the egg yolks are combined. Stir in the orange zest and transfer the mix to a bowl to cool.

Beat the egg whites until half snow, pour them into the cooled mixture, then cover with cling film. Refrigerate 1 hour and a half.

With a sharp knife, cut the top and the base of the un-squeezed orange remained. Peel the wedges and cut them in half.

For the syrup, put orange juice, honey, 30 ml of water and star anise in a saucepan and place it over medium-high heat. Boil for 10-12 minutes. Remove from the heat, stir in the half orange wedges and set aside to cool.

Pour the tapioca flour into the pancake mix mixing and mixing everything. Heat the oil in a saucepan over medium-high heat. When hot, take about 35g of the tapioca mix with your hands and form a ball the size of a golf ball.

Slowly drop the ball into the boiling oil and continue working quickly and frying five balls at a time, for about 4-5 minutes.

To servedistribute the syrup in the saucers, place the pancakes on them and sprinkle with icing sugar.

Berries and labneh. Recipe and photo taken from “Flavor” by Yotam Ottolenghi (Giunti).

WILD BERRIES AND LABNEH
Ingredients x 6:
900 g sheep yogurt
1/2 teaspoon of salt
100 ml olive oil
10 g lemon thyme sprigs, and a few more thyme leaves for serving
1 orange: remove the zest to obtain 6 strips
200 g blackberries
250 g raspberries
300 g strawberries, cleaned and halved lengthwise
50 g sugar
1 lime: finely grate the zest to obtain 1 teaspoon, then squeeze to obtain 1 tablespoon of juice
200 g blueberries
150 g cherries, pitted

Method

Put the yogurt and salt in a medium bowl and mix well to mix. Line a colander with a piece of muslin large enough to fold over the edges and place it on top of a bowl.

Pour the yogurt over the muslin and fold the edges to cover all the yogurt. Put a weight on the muslin (a few cans or jars will be fine), and transferred to the refrigerator to drain for at least 24 hours (and up to 48).

Meanwhile put the oil in a small saucepan, for which you have a lid, over medium heat. Heat gently for about 7 minutes, or until small air bubbles form.

Remove from the heat, add the thyme and the orange zest stripsthen cover with a lid and leave to infuse, ideally overnight, although half an hour will be fine.

The next day Place 50g of blackberries, 100g of raspberries and 100g of strawberries in the small bowl of a food processor with the sugar and lime juice and whisk until smooth.

Put any remaining berries and cherries in a large bowl along with the berry cream and mix slowly.

Spread the labneh on a large serving plate. With a spoon sprinkle with the mixed berries, then sprinkle with lime zest. Top with 2 tablespoons of the infused oil and garnish with a couple of strips of orange peel and thyme leaves.

“Flavor” by Yotam Ottolenghi (Giunti)

Mediterranean scent

Yotam Ottolenghi is a champion of Middle Eastern cuisine (with a cosmopolitan twist) who lives in London, where he has opened four “food boutiques”. His books are always bestsellers. From the latter, Flavor (Joints) the recipes of these pages are taken.

iO Donna © REPRODUCTION RESERVED