Second go for this one. Nice and fresh again. Making the courgetti yourself turns this into a slightly laborious task though.
A few changes, mostly for the better, one for the worse.
Due to simultaneous Christmas caking, the ricotta was baked at a significantly lower temperature than would be preferred, 140 as opposed to 200, and suffered for it. A more generous helping of honey is also greatly beneficial.
On the bright side, the sliced lemon cooked quickly as described last time didn’t quite work for me, remaining too astringent. Cooking then low, slow, covered by baking paper pushed up against the slices as well as a pan lid over 20 or 30 minutes until sticky was much better. Although Lisa still wasn’t sure.
The pesto was made up of almond, thai basil and a little tarragon. You have to be careful with the tarragon, it is powerful. But this culminating was delicious and quite different.
The main improvement was the cooking of the courgetti, the quick blanching of which left it feeling limp and cold before long. Here I combined the pesto with the courgetti in a pan, being careful not to jostle too much and turn it into mush. No oil as there’s enough in the pesto.
From Anna Jones – a modern way to cook, pg. Xxx