Wednesday, August 10, 2011
Linguine with Courgette Flowers, Chilli and Mint
Impatience inspired this dish. I have been lovingly nurturing some courgette plants grown from seed over the last few months. Male flowers have just started to bloom, but the female flowers are still developing- so I will have to wait a while longer before I can harvest courgettes (typically, this will probably happen while I am away on holiday!). So, while I wait for the female flowers and the courgettes, I am harvesting some of the male courgette flowers and experimenting with them. More experiments to follow!
Serves 2 as a main or 4 as a starter
-8 - 10 courgette flowers, stamens removed and carefully washed
-1 courgette (obviously mine was from our veg box not the garden :-( ) very thinly sliced into lengths
-1 clove garlic, peeled and sliced
-1 dried red chilli, chopped
-4 - 5 leaves of fresh mint, chopped
-200ml double cream
-100g grated parmesan or alternative
-1 tbsp olive oil
Salt and freshly ground black pepper
1. Cook the linguine according to packet instructions (in salted water).
2. To make the sauce, gently fry the garlic and chilli in the oil for 1 - 2 minutes. Tear the flowers into pieces and add to the pan with the mint. Fry for another minute or two, then add the cream. Simmer for 4-5 minutes then stir in the cheese and season to taste.
3. Add the linguine to the pan along with the courgette strips. Stir through then serve with extra parmesan on top if desired.