Courgette 'spaghetti' with tomatoes and lovage
- 350 g tomato concasse
- 400 g courgettes
- 100 ml single cream
- 4 tbsp garlic-infused olive oil
- Pinch of curry powder
- 60 g Parmesan, finely grated
- 60 g chilled butter, cut into small pieces
- 8 g lovage leaves, finely chopped
- Chopped parsley
- Garlic-infused olive oil, for frying
- Salt and freshly ground black pepper
Reduce the tomato concasse in a frying pan over a low heat for 1 minute without browning.
Remove from the heat and add the butter, salt, lovage and a splash of the garlic-infused olive oil.
Wash the courgettes and cut into thin strips using a mandolin.
Boil the oil and cream in a large pan for 1 minute.
Add the courgettes and cook over a high heat for 2 minutes.
Remove from the heat.
Season to taste with salt, pepper, curry powder and Parmesan.
Transfer the hot tomato concasse to a warm plate and top with the hot ‘spaghetti’.
Garnish with a little chopped parsley.
The courgettes should be 15-20 cm long and cooked ‘al dente’. It is very important to use firm tomatoes. The courgette ‘spaghetti’, cream and olive oil should bind together after cooking.