Hello everybody, it is Jim, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, ottolenghi's pasta and fried courgette salad. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Ottolenghi's Pasta and Fried Courgette Salad is one of the most favored of current trending meals on earth. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. Ottolenghi's Pasta and Fried Courgette Salad is something which I have loved my entire life. They are nice and they look fantastic.
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.
To begin with this recipe, we must prepare a few ingredients. You can have ottolenghi's pasta and fried courgette salad using 12 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Ottolenghi's Pasta and Fried Courgette Salad:
- Prepare Salt and Black Pepper
- Make ready 2/3 cup sunflower oil
- Get 3 medium courgettes cut in 1/4 inch slices (slightly diagonal)
- Prepare 1 1/2 tbsps red wine vinegar
- Make ready 3/4 cup edamame beans or peas (frozen)
- Get 2 cups basil leaves, coarsely chopped
- Make ready 1/4 cup parsley leaves
- Get 1/3 cup olive oil
- Make ready 9 oz pasta (penne or strozzapreti)
- Make ready Zest of one lemon
- Get 1 1/2 tbsps capers
- Get 7 oz buffalo mozzarella, torn into chunks
I might add a bit more lemon zest or a bit of juice next time. 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.
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.
Stir gently together, then season generously with salt and pepper. Right before you serve it, stir in remaining basil leaves. Do ahead: Assembled dish keeps in the fridge for at least a day, or so I hear. This salad, which was featured in a Times article about Yotam Ottolenghi, was adapted from "Plenty," his first cookbook. It is rich with vegetables and fresh herbs, and is dead simple to make.
So that is going to wrap this up with this special food ottolenghi's pasta and fried courgette salad recipe. Thank you very much for your time. I’m sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
