Feeling throughly unenthused to cook – well, at least to turn the oven on – after the marathon wedding cake baking session, I’m stumped as to what to cook for dinner. So I’ve turned to my favourite book for motivation - Plenty, by Yotam Ottolenghi. I’ve gone on about him enough already on this blog but you can’t help but be inspired by all the colour and freshness that grace its pages… and that’s exactly what I need.
Trying to find a recipe I haven’t yet tried and with zucchini’s in season at the moment, the Fried zucchini pasta salad is getting a run (slightly influenced by my love of buffalo mozzarella). It was easy to make and the fried zucchini – something Ottolenghi loves that his mother used to make – does make it a bit special.
I really didn’t do much to present this well did I? Could have at least tidied up the pot a bit… oh well, promise it tastes great!
Fried zucchini pasta salad (by Yotam Ottolenghi)
Serves: 4; Prep time; 15 minutes; Cook time; 15 minutes
2/3 cup sunflower oil
3 medium zucchini, cut into thick slices
1 1/2 Tbsps red wine vinegar
3/4 cup frozen edamame beans
2 cups basil leaves, shredded coarsely
1/4 cup parsley leaves
1/3 cup olive oil
250g strozzapreti pasta
Zest of 1 lemin
1 1/2 Tbsps capers
200g buffalo mozzarella, torn into chunks
Salt and black pepper
- Bring a large pot of salted water to a boil. In a medium saucepan, heat sunflower oil over medium-high heat. Fry zucchini slices in batches (do not crowd them) for 3 minutes, or until golden brown on both sides. Transfer to a colander to drain. Tip zucchini slices into a bowl, pour vinegar on top and stir, then set aside.
- In the hot water, blanch edamame for 3 minutes; drain, refresh under running cold water and set aside to dry. Keep boiling water in pot.
- In a food processor, combine half the basil, all of the parsley and the olive oil. Season with salt and pepper and process until smooth.
- In boiling water, cook pasta until al dente; drain and rinse under cold water. Return pasta to pot. Pour zucchini slices and their juices over pasta. Add edamame, basil sauce, lemon zest, capers and mozzarella. Stir together gently, then taste and season with plenty of salt and pepper. Before serving, stir in remaining basil.