{"id":550,"date":"2018-11-11T18:49:15","date_gmt":"2018-11-11T18:49:15","guid":{"rendered":"https:\/\/foodfoodeateat.co.uk\/?p=550"},"modified":"2018-11-11T18:49:15","modified_gmt":"2018-11-11T18:49:15","slug":"courgetti-with-pesto-and-baked-ricotta","status":"publish","type":"post","link":"https:\/\/foodfoodeateat.co.uk\/?p=550","title":{"rendered":"Courgetti with pesto and baked ricotta"},"content":{"rendered":"<p><!--kg-card-begin: markdown--><\/p>\n<p>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.<\/p>\n<p>The pesto, toasted nuts &#8211; here pistachio &#8211; 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.<\/p>\n<p>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&#8217;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.<\/p>\n<p><img decoding=\"async\" src=\"\/content\/images\/2018\/11\/20181107_184324.jpg\" alt=\"\"><\/p>\n<p>The courgetti itself I wasn&#8217;t quite happy with, it didn&#8217;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.<\/p>\n<p>From Anna Jones &#8211; a modern way to cook, pg&#8230;..<\/p>\n<p><img decoding=\"async\" src=\"\/content\/images\/2018\/11\/20181107_190909.jpg\" alt=\"\"><\/p>\n<p><!--kg-card-end: markdown--><\/p>\n","protected":false},"excerpt":{"rendered":"<p>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 &#8211; here pistachio &#8211; with a handful of basil and a handful of mint. Finish with seasoning and a few tablespoons of olive oil and&#8230;<\/p>\n","protected":false},"author":1,"featured_media":540,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[91,83,44,94,93,92,21],"class_list":["post-550","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","tag-a-modern-way-to-cook","tag-anna-jones","tag-courgette","tag-pesto","tag-ricotta","tag-spiralised","tag-vegetarian"],"_links":{"self":[{"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/posts\/550","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=550"}],"version-history":[{"count":0,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/posts\/550\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/media\/540"}],"wp:attachment":[{"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=550"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=550"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=550"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}