Yotam Ottolenghi is the restaurateur and chef-patron of the four London-based Ottolenghi delis, as well as the NOPI and ROVI restaurants. He is the author of seven best-selling cookery books. Ixta Belfrage spent her youth dipping her fingers into mixing bowls in places as far-flung as Italy, Mexico and Brazil and so became an expert without a title. She began her formal culinary career at Ottolenghi’s NOPI restaurant, before moving to the Test Kitchen, where she has worked for Yotam Ottolenghi for four years.

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Servings: 4

Cost: $6.85 /serving

Author : #Image--2 { max-width: 210px; max-height: 210.0px; } #ImageWrapper--2 { max-width: 210px; } #ImageWrapper--2::before { padding-top:100.0%; } <img class="" src="//cdn.shopify.com/shopifycloud/shopify/assets/no-image-2048-5e88c1b20e087fb7bbe9a3771824e743c244f437e4f8ba93bbf7b11b53f7824c_2048x2048.gif" alt=""> About the author Yotam Ottolenghi is the restaurateur and chef-patron of the four London-based Ottolenghi delis, as well as the NOPI and ROVI restaurants. He is the author of seven best-selling cookery books. Ixta Belfrage spent her youth dipping her fingers into mixing bowls in places as far-flung as Italy, Mexico and Brazil and so became an expert without a title. She began her formal culinary career at Ottolenghi’s NOPI restaurant, before moving to the Test Kitchen, where she has worked for Yotam Ottolenghi for four years.

Yotam Ottolenghi is the restaurateur and chef-patron of the four London-based Ottolenghi delis, as well as the NOPI and ROVI restaurants. He is the author of seven best-selling cookery books. Ixta Belfrage spent her youth dipping her fingers into mixing bowls in places as far-flung as Italy, Mexico and Brazil and so became an expert without a title. She began her formal culinary career at Ottolenghi’s NOPI restaurant, before moving to the Test Kitchen, where she has worked for Yotam Ottolenghi for four years.

Ingredients

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Instructions

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Method for super-soft courgettes with harissa and lemon Place a large, non-stick sauté pan on a medium-high heat with the oil and garlic. Gently fry for 4 minutes, stirring often, until soft, golden and aromatic. You don’t want the garlic to become at all browned or crispy, so turn the heat down if necessary. Remove 3 tablespoons of oil, along with half the garlic, and transfer to a small bowl with the harissa, chilli, preserved lemon and lemon juice. Stir together and set aside. Return the pan to a high heat and add the courgettes and 1¼ teaspoons of salt. Cook for 18 minutes, stirring often, until the courgettes are very soft, but are still mostly holding their shape (you don’t want the courgettes to brown, so turn the heat down if necessary). Stir through half the basil and transfer to a platter. Spoon the harissa mixture over the courgettes. Leave to sit for 15 minutes, then sprinkle with a pinch of salt and finish with the remaining basil. © Speciality Cooking Supplies Limited 2021