More ways with cour­gettes

Country Life Every Week - - Kitchen Garden Cook Courgettes -

Lu­cio’s stuffed courgette flow­ers

One of the ad­van­tages of grow­ing your own cour­gettes is that you get to en­joy their flow­ers. Pick the small ones with the flower at­tached (you can also buy them in farmer’s mar­kets) and wash them care­fully, then fill with a mix­ture of buf­falo moz­zarella (bro­ken into chunks) and a hand­ful of frozen peas. Deep-fat fry un­til the courgette is cooked and the moz­zarella melted. Squeeze lemon juice over them, sea­son and eat im­me­di­ately.

Cour­getti spaghetti car­bonara ( be­low)

Fry a few lar­dons of ba­con and crushed gar­lic in a slash of olive oil in a pan un­til brown. Beat three eggs in a large bowl with 100ml sin­gle cream, add 75g grated Parme­san and the ba­con and mix well. Spi­ralise 4 large cour­gettes, drop­ping the re­sult­ing strands of cour­getti into salted boil­ing wa­ter for a cou­ple of min­utes, drain in a colan­der and then stir the sauce through it. Serve with added Parme­san grated on top.

Speedy side of courgette salad

Use a veg­etable peeler to slice 2 medium cour­gettes into rib­bons, then toss them in a bowl with lemon juice and olive oil. Add sea­son­ing, chilli flakes and a hand­ful of pea shoots and mix again, then top with Parme­san shav­ings and serve as a side dish.

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