Alison Roman has shared her three store-cupboard special recipes that have the power to transform your meals. At the heart of these dishes are pantry staples such as anchovies, tomato puree, and sesame oil, which may seem like humble ingredients, but can elevate any dish into something truly exceptional.
For one, there's the brothy-vinegar noodles with mushrooms and sesame. This is a dish that will transport you to Japan, where the simplicity of the ingredients – udon or soba noodles, mushrooms, sesame seeds, and vinegar – combine to create an intense, umami-packed meal that's both soothing and invigorating.
Another recipe Roman has shared is her caramelised shallot pasta. This is a game-changer for anyone who's ever been disappointed by bland pasta dishes. The key here is the slow-cooked shallots, which are sweet and sticky, while anchovies add a salty depth to the sauce.
The third recipe Roman has shared is a weeknight lamb ragu with anchovy. While it may seem like an unusual combination – lamb and anchovy – the key to this dish is that the anchovy adds just enough umami flavor without overpowering the other ingredients, allowing the rich flavors of the lamb to shine through.
What's striking about Roman's recipes is their focus on simplicity and quality over quantity. Each ingredient has been carefully selected for its ability to enhance the others, rather than overpower them. The end result is a series of dishes that are greater than the sum of their parts – each bite is a masterclass in flavor combination and technique.
Roman's approach also speaks to the beauty of cooking as a way to create something nourishing and satisfying from basic ingredients. Her recipes celebrate the humble pantry staples, elevating them into something truly special with a little bit of creativity and attention.
For one, there's the brothy-vinegar noodles with mushrooms and sesame. This is a dish that will transport you to Japan, where the simplicity of the ingredients – udon or soba noodles, mushrooms, sesame seeds, and vinegar – combine to create an intense, umami-packed meal that's both soothing and invigorating.
Another recipe Roman has shared is her caramelised shallot pasta. This is a game-changer for anyone who's ever been disappointed by bland pasta dishes. The key here is the slow-cooked shallots, which are sweet and sticky, while anchovies add a salty depth to the sauce.
The third recipe Roman has shared is a weeknight lamb ragu with anchovy. While it may seem like an unusual combination – lamb and anchovy – the key to this dish is that the anchovy adds just enough umami flavor without overpowering the other ingredients, allowing the rich flavors of the lamb to shine through.
What's striking about Roman's recipes is their focus on simplicity and quality over quantity. Each ingredient has been carefully selected for its ability to enhance the others, rather than overpower them. The end result is a series of dishes that are greater than the sum of their parts – each bite is a masterclass in flavor combination and technique.
Roman's approach also speaks to the beauty of cooking as a way to create something nourishing and satisfying from basic ingredients. Her recipes celebrate the humble pantry staples, elevating them into something truly special with a little bit of creativity and attention.
I mean, who doesn't love a good pantry staple? It's like the secret ingredient in your favorite recipe... no, it's just the bare minimum ingredients that won't break the bank 
. But seriously, Alison Roman is a genius for showing us how to take these humble ingredients and turn them into something truly special. Like, who knew anchovies could be the hero of a dish? 
I mean, I'm not saying they're my favorite (okay, maybe), but hey, at least she's not afraid to get salty 
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her recipes are literally genius! using anchovies in a lamb ragu is pure magic 
it's amazing how you can balance those salty flavors with the rich taste of lamb... i'm definitely trying out that caramelised shallot pasta ASAP 
and can't wait to transport myself to japan with her brothy-vinegar noodles 
anyway, the thing that really caught my attention was her focus on simplicity and quality over quantity. it's like, cooking doesn't have to be fancy or complicated to be amazing 
these recipes seem like they're all about enhancing each other's flavors rather than overpowering them. plus, who doesn't love a good lamb ragu? 
i'm definitely gonna give these recipes a try and see what kind of magic i can cook up in my own kitchen! 
. Plus, these recipes are perfect for busy weeknights when you need something quick and delicious, but still packed with flavor. I'm definitely gonna be trying out her caramelised shallot pasta - that sounds amazing! 
can't wait to try out the lamb ragu next
. And can we talk about the beauty of slow-cooked shallots? 
That caramelised pasta dish is on my weekly meal rotation ASAP! 
I'm also loving the simplicity of her lamb ragu with anchovy - it's like, who knew you could make a delicious weeknight dinner with just a few ingredients?! 
, and that caramelised shallot pasta is a total lifesaver for anyone who's ever had subpar pasta dishes 
. What I love about her approach is that she's all about simplicity and letting each ingredient shine – it's like, don't overcomplicate things, just let the flavours speak for themselves 
. And can we talk about how much I love a good lamb ragu? The way anchovies add just the right amount of depth to the dish without overpowering everything... yeah, that's some serious culinary magic 
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and yeah, who knew anchovies could be the hero of a dish? 
anyway, gotta get cooking and thank u alison for the inspo 
