The two things that blew me away here were the home made pesto and the baked ricotta. Both such simple, delicious elements in so many dishes.
The pesto, toasted nuts – here pistachio – with a handful of basil and a handful of mint. Finish with seasoning and a few tablespoons of olive oil and whizz it in the chopper, until potato-like. Very quick and entirely delicious.
The ricotta, dumped in a pile onto a tray like a sandcastle from a bucket, a zested lemon, a sprinkle of chili, a good squeeze of honey. In this case ten minutes in the oven, however I think I’d maybe even double that to push out a little more moisture. The result here was tricky to combine with the courgetti, ending up a splodge on top. Nonetheless I ate the lot from the tray after I finished my main plate.
The courgetti itself I wasn’t quite happy with, it didn’t stay hot for long enough on the plate. I think warming it in the boiled water, then combining it in a hot pan with the pesto would be better.
From Anna Jones – a modern way to cook, pg…..
