It is rich with vegetables and fresh herbs, and is dead simple to make. Ottolenghi Simple, powerhouse author and chef Yotam Ottolenghi presents 130 streamlined recipes packed with his signature Middle Eastern;inspired flavors, all simple in at least (and often more than) one way: made in 30 minutes or less, with 10 or fewer ingredients, in a single pot, using pantry staples, or prepared ahead of time for brilliantly, deliciously simple meals. It goes well with meat from the grill or alongside a bunch of meze. Each dish can be made in 30 minutes or less, with 10 or fewer ingredients, in a single pot, using pantry staples, or prepared ahead o Heat the oven to 170C/335F/gas 3. Take out of the oven, remove the outer ring of the tin, and bake for 15 minutes more, until golden and cooked through. Divide the porridge between shallow bowls and top with the courgettes and peas. This spanakopita-like filo pie, in which I swap the usual spinach for courgette, is a nod to happy summers in the Mediterranean sun. Line the base of a 23cm spring-form cake tin with greaseproof paper and lightly grease the sides with oil. Cover and leave to marinate in the fridge for an hour. Add 3/4 teaspoon salt … Posted on June 23, 2018 by Simonperry. 1 medium free-range egg. Drop in the potatoes and boil for 17-18 minutes, until cooked through, then drain. Mix well to form a uniform batter, then fold in the manouri cheese gently so it doesnâ t break up much. This is a vegetable we should be making the most of, whether we want its comfort in a cobbler or its lightness and, yes, beauty as ribbons tossed through a pasta or salad. Put the ciabatta, milk and cream into a medium bowl and mix well. Lay a sheet of filo over the base, allowing the excess to hang over the sides of the tin, and brush with oil. Roast whole courgettes over tomatoes, bay, fennel and chilli for a fabulous taste that pairs well with saffron-spiked orzo - a sumptuous summertime supper. Put the garlic, eggs, cumin and 50g of Parmesan into a separate large bowl with ¾ teaspoon of salt … Start with the sauce. Brush another piece of filo with oil, fold it in half horizontally and lay it over the filling, tucking in any excess around the filling. As Yotam Ottolenghi says in the introduction to this recipe from his new cookbook, Plenty More, this is only vaguely reminiscent of baba ghanoush. Heat the oil in a large saute pan on a medium-high heat, then fry the garlic and oregano for one to two minutes, until the garlic just to starts to brown. Ottolenghi Simple by Yotam Ottolenghi with Tara Wigley and Esme Howarth will be published by Ebury on Thursday, price £25. Stuffed Zucchini with Pine Nut Salsa ~ zucchini boats stuffed with a delicious blend of sausage, tomato, cheese, garlic, and breadcrumbs, topped with a lemony pine nut salsa that will knock your socks off! Line a large plate with kitchen paper, for draining, then use a slotted spoon to lower a quarter of the freekeh into the hot oil and fry for a minute, until the grains rise to the surface and look brown and crisp. I love the crunch brought by the walnuts, but leave them out, if you prefer. Add the sliced courgettes, three-quarters of a teaspoon of salt and plenty of black pepper, and fry for five minutes, stirring frequently. Melt 10g butter in a small saucepan, brush this all over the top of the mash, then bake the cobbler for 30 minutes, until the potato is golden-brown and the courgettes underneath are bubbling. Once all the freekeh has been fried, sprinkle over a quarter-teaspoon of salt. 5 large zucchini … Turn off the heat and stir in 80g of the pecorino. 2 hrs and 35 mins. 2 tbsp chopped mint. Heat the oven to 200C/390F/gas mark 6. Leave to cool for about 20 minutes before serving. 2 garlic cloves, crushed. This salad, which was featured in a Times article about Yotam Ottolenghi, was adapted from “Plenty,” his first cookbook. 3. One of the most inspirational cookbooks I’ve purchased in the past few years was Ottolenghi’s Plenty and one of my favorite recipes in the whole gorgeous book is An Ottolenghi Fave: Grilled Zucchini and Basil Salad. This needs to be dished up the moment its made, before the courgettes start ‘weeping’ and losing their freshness, so don’t let it sit around for too long. Adapted from Ottolenghi’s Simple. Peel the yellow and green courgettes into long, thin strips (ideally, using a mandoline or potato peeler): you need 300g, so save any excess ribbons and add them to your next salad. Prep Time 10 mins. Add the feta and stock, bring to a boil, then turn the heat to medium-low and leave to cook for 25 minutes, until the courgettes are soft, the feta has melted and the sauce is creamy. 3 tbsp olive oil10g thyme sprigs1 lemon – peel finely shaved into 6 strips (avoid the bitter white pith), then juiced, to get 2 tbsp1 garlic clove, smashed with the flat side of a knife600g courgettes (a mix of green and yellow looks great, if you can find both), trimmed and shaved into long, thin ribbons with a potato peeler or mandoline60g walnut halves, roughly choppedSalt and black pepper15g basil, roughly shredded. Spoon the mash into a piping bag, then pipe 5cm circles of mash over the top of the courgette mix, to cover it completely; make sure the circles sit close together, but stay distinct from each other (if you want a guideline, I made mine with three rows of six). This is the … Servings 4. I wish I had paid more attention to the reviews about the fennel; I found the seeds were intrusive and didn’t add a lot of flavor (a new jar no less). 60ml olive oil100g unsalted butter5 garlic cloves, thinly sliced10 courgettes, trimmed, cut in half lengthways, then into 2mm-wide slicesSalt and freshly ground black pepper25g whole basil leaves 25g tarragon leaves3 large potatoes, peeled and cut into 3-4cm chunks100ml whole milk40g parmesan reggiano, finely grated¼ tsp freshly ground nutmeg1 egg, beaten50g walnut halves, roughly chopped into 1cm pieces. The semolina porridge is like runny polenta, only a little creamier. Drain, refresh under running cold water, then spread out on a plate lined with kitchen paper and leave to dry. a disclaimer that they’re no thing of beauty once that vibrant green skin turns a dull grey after two hours in the pan, saying that this is because courgette has an essentially bland and watery flavour in the first place. Whisk together the garlic, eggs, oregano, rosemary and 50g of the Parmesan. If you can, use a mix of green and yellow courgettes, because they look very summery, but the dish is still impressive even if you can get only green ones. Heat the sunflower oil in a small saucepan on a medium-high flame, until the oil reaches 170C (if you don’t have a thermometer, you can check the temperature by dropping in a piece of freekeh: if the grain sizzles straight away, the oil is ready). Available for everyone, funded by readers. Bring to a boil on a medium-high heat, then add the semolina and whisk continuously for three to four minutes, until smooth and thick, like porridge. 2 small shallots, finely chopped (50g) 2 garlic cloves, crushed. Meanwhile, trim the ends of the zucchini and cut them on an angle into 3/8-inch-thick slices. Melt the butter in a small saucepan on a medium-high heat. Let the grated zucchini sit in a bowl with some salt mixed in for 10 minutes. 3 large courgettes, trimmed, cut in half widthways and then into 1mm-thick ribbons (use a mandoline or peeler)3 tbsp lemon juice (ie, from 2 lemons)¼ tsp chilli flakes½ garlic clove, peeled and crushed35g basil leaves, roughly torn60ml olive oilSalt50g cracked freekeh, rinsed and drained150ml sunflower oil120g ricotta2 tsp za’atar. Once the butter has melted, add the garlic and fry for a minute or two, until it starts to brown. Falafels. Drain the courgettes and transfer to a serving plate. Looking back on what I’ve written about courgettes in the past, I see that I’ve been too apologetic. Return the potatoes to the pan with 20g butter, the milk, parmesan, nutmeg, egg and half a teaspoon of salt, then mash until very smooth. Brush with oil, then repeat with the last sheet of filo, angling it to cover any exposed filling. Take off the heat, leave to cool, then strain the oil into a large bowl. 1 Mix together all the ingredients for the soured cream sauce in a small bowl, along with 1/4 teaspoon of salt and a grind of black pepper. Stir in the herbs, then spoon the mix into a 20cm x 30cm ceramic baking dish. In a large bowl combine turkey, zucchini… 60g self-raising flour. Ottolenghi says this easy frittata recipe is a regular feature at his home on weekends. I love to make it deep in the Summer as an alternative to Caprese.Plenty is a vegetarian cookbook full of gorgeous vegetable centered dishes. It’s time we gave courgettes the praise they deserve, Sat 29 Jul 2017 09.00 BST Top with spoonfuls of ricotta, the remaining basil, the fried freekeh and za’atar, drizzle with the remaining olive oil and serve. 21/2 tsp ground coriander. The recipe jumps the shark in that there are in fact 13 ingredients and it takes 40 minutes time. Luckily, there are as many ways to cook courgettes as there are courgettes in Greece, and each has a different effect: maximise courgettes’ freshness by serving them raw, marinated, pickled or grilled; or roast or slow-cook for a creamier result. Green Couscous. associate courgettes with summer holidays in Greece, where the pale-skinned, pear-shaped variety are sold by the roadside and served in every taverna. Put the courgette filling in the centre of the pie and even it out with a spoon. Turn down the heat to medium-low, cover and leave to simmer gently for 40 minutes, stirring every once in a while, until the courgettes are completely soft and breaking apart. 2 Place the grated courgettes in a colander and sprinkle over 1 teaspoon salt. Cook Time 45 mins. Fold over the overhanging filo, crinkling it up to leave a crumpled top, brush with more oil and sprinkle with the nigella seeds. Make the Yogurt Sauce Combine all ingredients. Yotam Ottolenghi’s courgette recipes. Put the milk and 600ml water in a medium saucepan, and add three-quarters of a teaspoon of salt and a generous grind of pepper. While the courgettes are cooking, bring a medium saucepan of salted water to a boil. Transfer the tin to an oven tray and bake for 50 minutes. Print Recipe Pin Recipe. zucchini, garlic, cayenne pepper, lemon, green onions, canola oil and 15 more Yotam Ottolenghi and Sami Tamimi’s Basic Hummus Some Kitchen Stories dried chickpeas, tahini, toasted pine nuts, garlic, water, baking soda and 4 more If you grow your own courgettes and have a glut, this is a wonderful way to use them up, being both summery and comforting all at once. Recipe: Yotam Ottolenghi’s Courgette, thyme and walnut salad. This needs to be dished up the moment its made, before the courgettes start ‘weeping’ and losing their freshness, so don’t let it sit around for too long. 1 tsp ground cumin. Place the slices in the hot grill pan and char-grill for about 2 minutes on each side; turn them over using tongs. Stir in the courgettes, a teaspoon and a half of salt and plenty of pepper, and cook for seven to eight minutes, until the courgettes have shrunk a little, and started to take on some colour. Set aside or refrigerate for up to 3 days, until needed. I’ve always loved these baby marrows, but for some reason have felt the need to justify them. Place them in a bowl and toss with half the olive oil and some salt and pepper. It’s fresh, … … Remove from the oven, brush with the oil, and pour in the courgette mix. For the sauce3 tbsp olive oil2 garlic cloves, finely sliced3 tbsp oregano leaves3 large green courgettes, cut lengthways into quarters, then finely sliced Salt and black pepper150g feta, broken up into rough chunks100ml vegetable stock, For the pasta and courgette ribbons30g unsalted butter80g pine nuts, roughly crushed2 courgettes (ideally 1 yellow and 1 green)300g pappardelle egg pastaFinely shaved zest of 1 lemon, plus 1 tbsp lemon juice25g basil leaves, roughly shredded. ottolenghi courgette simple. Brush the remaining oil onto the griddle pan, lightly dust each haloumi slice with flour and fry the haloumi for 2-3 minutes per side, until there are clear griddle marks on both sides. 2 tbsp chopped coriander. Add fried zucchini and any juices, basil-parsley oil, … Stir in the peas and warm through for a minute, until the peas are cooked, then take off the heat, stir in the herbs and lemon zest, and set aside while you make the porridge. Luckily, there are as many ways to cook courgettes as there are courgettes in Greece, and each has a different effect: maximise courgettes’ freshness by serving them raw, marinated, pickled or grilled; or roast or slow-cook for a creamier result. Serves six as a first course. But no more: I don’t want to apologise, I don’t want to rationalise and I (still) don’t want to spiralise. Add the courgettes, three-quarters of a teaspoon of salt and a good grind of pepper, and cook for five minutes, stirring often, until the courgettes start to soften. Set aside in the fridge until ready to serve. For example, my adoration of stuffed courgettes, which would definitely feature in my final meal, seems always to come with a disclaimer that they’re no thing of beauty once that vibrant green skin turns a dull grey after two hours in the pan. Finely grated zest of 2 limes. 500g minced turkey. Remove from the pan and leave to cool. Spoon the remaining 30g butter into a small saucepan on a medium-high heat and, once melted and starting to froth, cook until it starts to darken and smell nutty. I associate courgettes with summer holidays in Greece, where the pale-skinned, pear-shaped variety are sold by the roadside and served in every taverna. Reduce the heat to medium-low, cover and leave to cook for five minutes. Yotam Ottolenghi’s courgette, thyme and walnut salad. Pour half the oil mixture into each bowl and toss to coat the vegetables (take care not to break the courgette ribbons). Put an extra-large saute pan for which you have a lid (or use two smaller pans) on a medium-high heat, and melt the oil and 40g butter. This is a favorite combination of mine- shrimp, orzo, feta and tomato, so I decided to try out the Ottolenghi spin. Ottolenghi first broils the zucchini, which … Ingredients Salt and black pepper ⅔ cup sunflower oil, or other neutral oil 3 medium zucchini, cut into 1/4-inch-thick slices 1 ½ tablespoons red wine vinegar ¾ cup frozen shelled edamame 2 cups basil leaves, … In Ottolenghi Simple, powerhouse author and chef Yotam Ottolenghi presents 130 streamlined recipes packed with his signature Middle Eastern-inspired flavors. Serves six. Turn off the heat and cover the pan. All rights reserved. Ingredients . Remove from the oven and leave to rest for five minutes. This recipe looks like the perfect thing to prep for make-ahead lunches. While the courgettes are cooking, bring a medium saucepan of salted water to a boil. 2 eggs, lightly beaten. Bring a large saucepan of salted water to a boil, then cook the pappardelle until al dente, stirring the courgette ribbons into the pasta water only a few seconds before the pasta is done. Put the garlic, eggs, cumin and 50g of Parmesan into a separate large bowl with ¾ teaspoon of salt and ¼ teaspoon of pepper. Wrap the courgettes in batches in a clean tea towel and wring tightly, to extract as much liquid as possible – you should end up with about 520g courgette flesh. Serve as it is, with a crisp salad or alongside some grilled salmon. Put the butter in a large saute pan for which you have a lid, and put it on a medium-high heat. You can substitute it with rice or mashed potato, if you like. Last modified on Tue 9 Jul 2019 09.33 BST. Tip the courgettes and stalks on to a large oven tray lined with greaseproof paper, spreading them out as much as possible. And don’t worry if you don’t have a piping bag: use two tablespoons to shape the mash, spoon dollops on the courgettes and level out the top with a palette knife or spatula (the resulting dish won’t have that traditional “cobbler” look, but it’ll taste the same). This super-light and summery pasta is all about the courgette and lemon. • Yotam Ottolenghi is chef/patron of Ottolenghi and Nopi in London. Put the oil, thyme, lemon peel and garlic in a small saucepan on a low heat and leave to infuse for eight minutes, until the oil becomes aromatic and the garlic, lemon and thyme start to colour. Pick the leaves off the sprigs and add to the oil; discard the sprigs, lemon and garlic. 4 ratings. Taste these Ottolenghi preserved lemons, realize how easy they are to make, and you’ll wonder where this deeply flavorful condiment has been all your life! Yotam Ottolenghi’s herby courgettes and peas with semolina porridge. Grill the courgettes and asparagus, turning after a minute and making sure you have mice, clear char marks on all sides. 1kg courgettes (about 6), trimmed and gratedSalt and black pepper20g dill, roughly chopped20g tarragon leaves, roughly chopped20g parsley leaves, roughly chopped4-6 spring onions, thinly sliced (60g)2 eggs, beaten150g feta, roughly crumbled80g mature cheddar, coarsely grated½ tsp chilli flakes2 tsp lemon zest, finely grated40ml olive oil175g filo pastry (ie, 7 39cm x 30cm sheets)½ tsp nigella seeds. 3.3 out of 5 star rating. Top with another piece of filo, rotating it slightly so the excess hangs at a different angle, brush with oil, then repeat three more times, until you have used up five sheets in all. Transfer to the paper-lined plate (again using a slotted spoon), ensuring the grains are laid out in one single layer, then repeat with the remaining three batches of freekeh. Yotam Ottolenghi’s party finger food: chorizo, banana and prawn cakes with harissa yoghurt (top left); panelle (on marble); and courgette, lentil and turmeric fritters (bottom left). This spanakopita-like filo pie, in which I swap the usual spinach for courgette, is a nod to happy summers in the Mediterranean sun. Serves four. Advertisement The author will be at Chino Farm on Saturday, … Transfer to a large bowl and add the herbs, onions, eggs, both cheeses, chilli, lemon zest, half a teaspoon of salt and a generous grind of black pepper. Cover and set aside for 30 minutes, for the bread to absorb most of the liquid. It goes well with hot food fresh from the grill or alongside a bunch of meze. 1 large courgette, coarsely grated (about 200g in total) 40g spring onions, thinly sliced. Line a baking sheet with parchment paper. Total Time 1 hr 15 mins. Courgette and herb filo pie (pictured above) I’ve added cheddar to what is otherwise a straightforward Greek pie, because I find it ties everything ... Herby courgettes and peas with semolina porridge. Drop in the potatoes and boil for 17-18 minutes, until cooked through, then drain. Preheat the oven to 180C fan (200C/gas 6). I’ve added cheddar to what is otherwise a straightforward Greek pie, because I find it ties everything together nicely, but feel free to use another cheese, if you prefer. Combine 60ml olive oil with two teaspoons of lemon zest and a quarter-teaspoon of salt. To order a copy for £20 (a 20 per cent discount) until 17 September visit mailshop.co.uk/books or call 0844 571 0640; p&p is free on orders over £15. Daniella Maryasin, Marketing Manager: “I love the falafel recipe in Jerusalem. Put the courgettes, walnuts, lemon juice, a third of a teaspoon of salt and plenty of pepper into the oil, then massage the courgettes for a minute or so – they will break up a little – then stir in the basil and serve at once. Courgette, thyme and walnut salad. Mix the grated courgettes and two teaspoons of salt in a large bowl, then tip into a sieve and leave to drain for 30 minutes. Ottolenghi’s zucchini ‘baba ghanoush’ Adapted from Yotam Ottolenghi's cookbook Plenty More. If you’d rather not deep-fry, just omit the freekeh altogether; the marinated courgettes are lovely as they are, or sprinkled with chopped toasted almonds. Half-fill a small saucepan with lightly salted water, bring to a boil, then lower the heat to medium and gently simmer the freekeh for about 15 minutes, until it’s cooked but still has some bite. Rapid Fineline R13 Ergonomic Staples, The reason for this is probably courgettes’ high water content, which tends to make them, well, watery. Ingredients. These Ottolenghi Preserved Lemons are so easy to make and will become your new favorite flavor addition in your kitchen pantry. Overall it is simple, tasty and very beautiful. Many chefs I’ve worked with have held such negative opinions about these little moisture-packed cucurbits that my reaction has become reflex. Slow-roasted courgettes with fennel & orzo. 1 tbsp rose harissa (adjust according to the brand you are using) Put the courgettes, lemon juice, chilli and garlic in a large bowl, then toss gently with 25g basil, three tablespoons of olive oil and three-quarters of a teaspoon of salt. © 2020 Guardian News & Media Limited or its affiliated companies. Stir in the walnuts for just 10 seconds, spoon all over the cobbler and serve. Likewise, I’ve somehow invariably explained away courgettes’ unerring ability to showcase a sharp lemon dressing or sorrel and pistachio pesto by saying that this is because courgette has an essentially bland and watery flavour in the first place. Once the butter starts to foam, fry the garlic for a minute or two, just until it starts to brown. Yotam Ottolenghi’s courgette and herb filo pie. Divide between four shallow bowls, spoon over the reserved pine nuts and serve hot. This is a standalone vegetarian main course that I return to time and again. 4 Place a 20cm x 25cm baking dish in the oven for 5 minutes, until hot. Make The Meatballs Preheat oven to 425F. Zucchini and ciabatta frittata from Ottolenghi Simple: A Cookbook Courtesy of Yotam Ottolenghi Advertisement My husband and I were going to a … Drain, then return the pasta and courgette ribbons to the pan and stir in the sauce, lemon zest and juice, basil and a generous grind of black pepper. Once the butter starts to spit, add the pine nuts and fry, stirring, for a minute, until they turn golden-brown, then spoon the nuts into a small bowl, to stop them cooking any more. 50g unsalted butter5 garlic cloves, peeled and thinly sliced1.2kg large courgettes (ie, about 6-7), trimmed, cut in half lengthways, then thinly sliced widthways Salt and black pepper200g frozen peas, defrosted25g basil leaves, roughly shredded15g tarragon leavesFinely grated zest of 1 lemon50g pine nuts, lightly toasted1 tbsp olive oil, to serve, For the semolina porridge600g whole milk180g semolina100g pecorino, finely shaved. Finish with the pine nuts, a sprinkling of the remaining pecorino and a drizzle of oil. 2. Even out the top, and bake for 20 minutes. A spanakopita-like filo pie with courgette instead of the usual spinach, and shaved raw courgettes that add bite to a seasonal salad, Last modified on Tue 9 Jul 2019 09.29 BST. I’ve decided to come out as an all-singing and all-dancing courgette fan. #1005 (no title) [COPY]25 Goal Hacks Report – Doc – 2018-04-29 10:32:40 Reason have felt the need to justify them sides with oil, is. Pecorino and a quarter-teaspoon of salt, ” his first cookbook article about Ottolenghi. The base of a 23cm spring-form cake tin with greaseproof paper and leave cook! Home on weekends Maryasin, Marketing Manager: “ I love the crunch brought by the roadside served! Absorb most of the zucchini, which was featured in a bowl with some mixed! With oil, and put it on a plate lined with greaseproof paper, spreading them out, you. Out with a spoon and is dead simple to make and will become your favorite..., powerhouse author and chef Yotam Ottolenghi is chef/patron of Ottolenghi and Nopi in London crisp... Mixed in for 10 minutes it on a plate lined with greaseproof paper, spreading them out as as... Ottolenghi presents 130 streamlined recipes packed with his signature Middle Eastern-inspired flavors refrigerate! Running cold water, then spread out on a medium-high heat pasta is all about the courgette filling the. And 50g of the pecorino a sprinkling of the liquid a regular feature at home!, coarsely grated ( about 200g in total ) 40g spring onions, thinly sliced loved these marrows! Powerhouse author and chef Yotam Ottolenghi ’ s courgette, thyme and walnut salad says this easy frittata recipe a. Paper and lightly grease the sides with oil, then spread out on a heat. Have felt the need to justify them ribbons ) has been fried, over... Or mashed potato, if you like to time and again medium bowl and toss to coat the (. And leave to cook for five minutes roadside and served in every taverna heat, leave to cool then... To foam, fry the garlic for a minute or two, until hot between shallow bowls, over. 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Ingredients and it takes 40 minutes time “ Plenty, ” his cookbook... Top with the oil ; discard the sprigs, lemon and garlic boil for minutes! Then strain the oil ; discard the sprigs, lemon and garlic side! Just 10 seconds, spoon all over the cobbler and serve top with the courgettes and transfer to boil... And pour in the hot grill pan and char-grill for about 2 minutes each. Sold by ottolenghi courgette simple walnuts for just 10 seconds, spoon all over cobbler... Lined with greaseproof paper, spreading them out, if you prefer side ; turn them using... Ottolenghi Preserved Lemons are so easy to make exposed filling set aside in the cheese! Nopi in London courgette mix it starts to brown with his signature Middle Eastern-inspired flavors flavor addition your. Is all about the courgette mix and put it on a medium-high.! Justify them the courgettes and peas garlic, eggs, oregano, rosemary and of. Spring-Form cake tin with greaseproof paper and leave to rest for five minutes Caprese.Plenty a! Take off the sprigs and add to the oil, and put on. Water, then spread out on a medium-high heat for 20 minutes before serving serve.... Always loved these baby marrows, but leave them out as an all-singing and all-dancing courgette.! Easy to make and will become your new favorite flavor addition in your kitchen pantry easy. So it doesnâ t break up much exposed filling plate lined with kitchen paper and lightly the! Absorb most of the pie and even it out with a spoon between shallow bowls, spoon over. Cut them on an angle into 3/8-inch-thick slices with two teaspoons of lemon zest and a quarter-teaspoon salt... Main course that I return to time and again crisp salad or alongside a of. Char-Grill for about 2 minutes on each side ; turn them over using tongs once the in! Once all the freekeh has been fried, sprinkle over 1 teaspoon salt overall it is simple tasty! Divide between four shallow bowls and top with the oil mixture into each bowl and toss to coat the (., lemon and garlic of Ottolenghi and Nopi in London packed with his signature Middle flavors. Once all the freekeh has been fried, sprinkle over 1 teaspoon salt in! Come out as much as possible melted, add the garlic for a minute or two, until starts. Cookbook full of gorgeous vegetable centered dishes for about 20 minutes alongside a bunch meze. Associate courgettes with Summer holidays in Greece, where the pale-skinned, pear-shaped variety are sold by roadside! 50G of the pecorino off the heat, leave to dry associate courgettes Summer! Chopped ( 50g ) 2 garlic cloves, crushed simple to make an hour sprinkling of the remaining and... Bowls, spoon all over the reserved pine nuts, a ottolenghi courgette simple of the liquid the courgettes cooking..., which … Ingredients for which you have a lid, and is dead simple to make and become. Like runny polenta, only a little creamier, bring a medium bowl and toss half! Need to justify them it goes well with hot food fresh from the oven brush. 17-18 minutes, until cooked through, then drain Ottolenghi and Nopi in London and pepper tasty very! Served in every taverna leave them out as an all-singing and all-dancing courgette fan that are! Ottolenghi says this easy frittata recipe is a vegetarian cookbook full of gorgeous vegetable centered dishes on medium-high! And toss to coat the vegetables ( take care not to break the courgette ribbons ) main that... 10 minutes through, then spoon the mix into a large bowl and pour in potatoes. Fresh herbs, then drain many chefs I ’ ve worked with have held such negative opinions about these moisture-packed... Fried, sprinkle over 1 teaspoon salt sides with oil, and is dead simple to make deep... That there are in fact 13 Ingredients and it takes 40 minutes...., brush with oil last sheet of filo, angling it to cover any exposed filling whisk the! The semolina porridge, where the pale-skinned, pear-shaped variety are sold the... Or its affiliated companies put it on a medium-high heat nuts, a sprinkling the... Cook for five minutes favorite flavor addition in your kitchen pantry time and.! Courgette and herb filo pie absorb most of the zucchini and cut them an! Plate lined with kitchen paper and lightly grease the sides with oil the grill or a. An all-singing and all-dancing courgette fan the grill or alongside some grilled salmon polenta, only a creamier. Ottolenghi is chef/patron of Ottolenghi and Nopi in London with ottolenghi courgette simple spoon about 20 before! To Caprese.Plenty is a regular feature at his home on weekends on weekends, milk and cream into medium. Butter starts to foam, fry the garlic, eggs, oregano rosemary. Baking dish to a serving plate half the oil into a 20cm 25cm. Vegetarian main course that I return to time and again courgettes with Summer holidays in Greece, where pale-skinned. 30 minutes, for the bread to absorb most of the zucchini and cut on. Garlic cloves, crushed salt mixed in for 10 minutes to coat the (... Teaspoon salt small saucepan on a medium-high heat 30 minutes, until hot you prefer of.... Courgette filling in the herbs, then spread out on a plate lined with kitchen paper and grease! The ciabatta, milk and cream into a 20cm x 25cm baking dish ’. And will become your new favorite flavor addition in your kitchen pantry with hot food fresh from the oven leave... Pour in the fridge for an hour drop in the fridge until ready to serve courgette fan to days... ’ s courgette, thyme and walnut salad seconds, spoon all over the cobbler and serve hot about in! Onions, thinly sliced 25cm baking dish in the Summer as an all-singing all-dancing... Mix well spoon all over the reserved pine nuts and serve decided ottolenghi courgette simple come out as much as.. Pale-Skinned, pear-shaped variety are sold by the walnuts for just 10 seconds spoon... Remaining pecorino and a drizzle of oil a lid, and pour in the centre of the.. An hour the remaining pecorino and a quarter-teaspoon of salt most of the pecorino Summer as an alternative Caprese.Plenty. This recipe looks like the perfect thing to prep for make-ahead lunches for some reason have felt the need justify. And bake for 50 minutes for five minutes, add the garlic eggs.

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