A few weeks (months?) ago I wrote about Colu Henry’s Back Pocket Pasta. Many of you left comments noting your favorite back pocket recipes, and one of you pointed me to the barley risotto with marinated feta in Ottolenghi’s Jerusalem.
I made it and loved it and made it again and again. I wrote about it over on Food52. It’s a one-pot wonder made with water (as opposed to stock), and it’s seasoned with thyme, smoked paprika and lemon. I love the greens and cubes of feta gently folded in at the end.
This is my favorite brand of crushed tomatoes: Simpson Imports: