Practical Method to Serving Tasty Ottolenghi's Pasta and Fried Courgette Salad
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To make an unforgettable Ottolenghi's Pasta and Fried Courgette Salad, below are the materials needed:
- Provide of Salt and Black Pepper.
- You need 2/3 cup of sunflower oil.
- Use 3 of medium courgettes cut in 1/4 inch slices (slightly diagonal).
- Provide 1 1/2 of tbsps red wine vinegar.
- Take 3/4 cup of edamame beans or peas (frozen).
- Provide 2 cups of basil leaves, coarsely chopped.
- You need 1/4 cup of parsley leaves.
- You need 1/3 cup of olive oil.
- You need 9 oz of pasta (penne or strozzapreti).
- You need of Zest of one lemon.
- Get 1 1/2 of tbsps capers.
- Get 7 oz of buffalo mozzarella, torn into chunks.
After readying the ingridients, next you are ready to prepare your 5-star Ottolenghi's Pasta and Fried Courgette Salad by following the guidances on this section:
- 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..
Recipe : Ottolenghi's Pasta and Fried Courgette Salad
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