Courgette flowers can be fried in a light tempura batter. They can be stuffed with various fillings and steamed and, in this manner, were once the height of fashion on restaurant menus. I have not fond memories of filling these delicate things with scallop mousse, poaching them and serving them on a beurre blanc sauce. What were we thinking? This idea is more rustic and much less pretentious.
Ingredients
| 4 | Courgettes (Main) |
| 12 | Courgette flowers (Main) |
| 1 knob | Butter |
| ½ | Onions, finely chopped |
| 4 | Bacon rashers, diced |
| 2 Tbsp | Chives, finely chopped |
| 1 to serve | Tagliatelle pasta |
| 1 handful | Parmesan cheese, finely grated |
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Directions
- Thinly slice 4 small courgettes.
- Remove the stalk and stamen from about 12 courgette flowers and tear into strips.
- Heat some butter in a pan and saute half a finely chopped onion.
- Add bacon dice to the pan, cook for a few minutes until the bacon starts to colour. Add the sliced courgettes and the chives and cook for a few more minutes. The courgettes just need to soften. Season and keep warm.
- Cook your favourite ribbon pasta in plenty of boiling water. Drain.
- Just before serving add the flower strips to the sauce and let them wilt.
- Toss in the pasta, add some finely grated parmesan and serve immediately. A tip that I learnt in Italy was to always add the pasta to the sauce, not vice versa. Also, it helps to integrate the two if you mix a little of the pasta water to the sauce just before combining.
