It may seem like a bit of a drag stirring the courgettes but its worth it.
Ben O’Donoghue was the architect of this recipe.
I think this could be a good balanced dish for kids they will barely notice the vege.
Yumo
Courgette and Prawn Linguine
500 gms Linguine
500 gms Prawns cooked and chopped
3 medium Courgettes
2 cloves garlic finely chopped
1 dried birds eye chili chopped (or good pinch dried chili flakes)
2 medium peeled plum tomatoes, chopped
1 tsp rosemary finely chopped
4-5 tablespoons extra virgin olive oil
280 mls water
Sea salt and freshly ground black pepper
The idea is of this dish is to cook the courgettes slowly to enrich their flavour.
It will take about 10-15 minutes...persevere it's worth
Wash, halve and chunk chop your courgettes
Gently heat 2 tablespoon olive oil in a pan
Add courgettes
Gently fry until they become just golden on the edges not too much colour
Season with salt and pepper
Add a splash of water about ¼ cup
Allow this to evaporate while stirring and mashing the courgette
When the liquid has evaporated fry about another minute
then add more water and repeat the procedure
When the courgettes are soft and pliable
Add chopped garlic and chili
Cook for another minute or two
Add the chopped prawn meat and mix well
Add tomatoes and rosemary
Slowly fry for another 5 minutes
Make sure it doesn’t catch on the bottom
Season again... the tomatoes will lift the acidity and more salt is necessary.
Meanwhile cook the pasta in a large pot of well salted boiling water as per manufactures instructions
Just before you drain the pasta,
finish the sauce with the remainder of the olive oil
Take the pasta out of the water and add to the sauce
It’s important to note not to drain your pasta completely as a little pasta water will help loosen the sauce and help it coat the pasta
Not too wet though… this is not soup that you making!
1 comment:
What an interesting way to cook courgette! I have to give this a try.... Looks wonderful.
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