How to make courgettelli
Wash the courgettes, then top and tail them.
With a potato peeler, peel down the length of the marrow so that you get ribbons. Once you get halfway, turn the marrow around and start from the other side. You might be left with a thicker slice when you get to the middle, so use a sharp knife to cut these bits into thinner slices.
Add a little salt to a pot of water on the stove. Once boiling, plunge the courgette ribbons into the water to blanch them. Replace the lid, and let them cook for a few seconds or up to 2 minutes depending your preference and on the amount and thickness of the ribbons. Don’t overcook them or they will become mushy and lose flavour. Aim for al dente, like you would with ordinary pasta. Crunchy but slightly cooked.
Put them straight into a colander and let the excess moisture steam off in the sink. Once they’ve dried off a bit, season with black pepper and salt and serve, as you would with pasta.
It’s so versatile that you could use it as a substitute for pasta in so many recipes.
You could experiment with other vegetables.
You could try them raw, but slight cooking kills germs and can make it more digestable or pleasant.
Instead of a potato peeler, try other products that are designed to make vegetable ribbons, like a ‘spiralizing tool’ or julienne peeler.
Recipe reprinted with permission of Jax of the Bushveld. To see more recipes, please click here.
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