Yotam Ottolenghi's Gigli With Chickpeas and Za'atar

Israeli celebrity chef Yotam Ottolenghi explains how to make this thrilling combination of pasta, chickpeas and za'atar

comments Print
The inspiration for the recipe came during a visit to Apulia, the strip of land forming the heel of the Italian boot. The Apulian kitchen, like the Sicilian, is influenced by the North African and Middle...