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Photograph: Louise Hagger for the Guardian. Emphatic proof, if any were needed, of the beauty that chargrilling lends to courgettes. Once hot, add the capers and fry for about two minutes, until they have opened up.
To get started with this particular recipe, we must prepare a few components. You can cook ottolenghi's pasta and fried courgette salad using 12 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Ottolenghi's Pasta and Fried Courgette Salad:
- Get Salt and Black Pepper
- Prepare 2/3 cup sunflower oil
- Get 3 medium courgettes cut in 1/4 inch slices (slightly diagonal)
- Make ready 1 1/2 tbsps red wine vinegar
- Make ready 3/4 cup edamame beans or peas (frozen)
- Prepare 2 cups basil leaves, coarsely chopped
- Take 1/4 cup parsley leaves
- Take 1/3 cup olive oil
- Get 9 oz pasta (penne or strozzapreti)
- Take Zest of one lemon
- Make ready 1 1/2 tbsps capers
- Make ready 7 oz buffalo mozzarella, torn into chunks
Recreate the dishes at home to impress friends at dinner parties and family on special occasions. See more ideas about Ottolenghi, Ottolenghi recipes, Ottolenghi salad. Buzz food: Yotam Ottolenghi's novel recipes for familiar ingredients. Burnt courgettes? pasta and fried zucchini salad.
Instructions to make Ottolenghi's Pasta and Fried Courgette Salad:
- Bring a large pot of salted water to a boil.
- While you’re waiting, in a medium saucepan or skillet, heat sunflower oil over medium-high heat. Fry zucchini slices in batches for about 3 to 4 minutes, flipping once, until golden on both sides. [If your zucchini isn’t browning right away, bump up the heat until it does in just a few minutes.] Drain in colander, shaking with a couple pinches of salt, then transfer to a large bowl and pour vinegar on top. Set aside.
- In the hot water, cook edamame for 3 minutes, frozen peas for 3 to 4 minutes, or fresh peas for 1 to 2 minutes (to taste). Drain and run cool water over until lukewarm. Set aside to dry. Leave pot boiling, then cook pasta until al dente in it. Drain and rinse under cold water.
- Combine half of basil and all of the parsley and olive oil in a food processor or blender. Blend until smooth, then season with salt and pepper.
- Transfer pasta back to empty pot. Add fried zucchini and any juices, basil-parsley oil, edamame or peas, lemon zest, capers and mozzarella. Stir gently together, then season generously with salt and pepper. Right before you serve it, stir in remaining basil leaves.
Every time I make an Ottolenghi recipe, I become convinced that he has finally lost his mind. fried courgette and burrata pasta. i've been catching up on my blog reading and have been particularly inspired by a few smitten kitchen recipes, including this ottolenghi pasta and fried courgette salad. it was an intriguing read - deep-fried courgette is dressed with a little red wine. Enter: this Yotam Ottolenghi pasta dish (from his cookbook Jerusalem), which is light, fresh, and packed with protein while still satisfying all my winter pasta cravings. I love Ottolenghi's choice of conchiglie pasta — or shells — in this dish, because they act as little cups, allowing the sauce to pool. Classic Yotam Ottolenghi - bright and zesty with lemon flavours but not too sharp because it's Or this entire Chickpea Salad, actually. Share your photos of Ottolenghi or your recreations from the Ottolenghi cookbooks! (We are not related to Ottolenghi in any way.) Yotam Ottolenghi.
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