This has to be one of my favourite dishes, that turns the humble courgette into a delicacy worthy of the finest tables, despite the simple ingredients. You need small, fresh courgettes, either from the shop, or freshly picked. You also need to prepare the courgettes half an hour before cooking but believe me, it’s worth the effort. This is my Mum’s recipe and I think she has tweaked the method to perfection.
- 4 small, fresh courgettes
- 400g spaghetti
- 250ml milk
- 200g seasoned flour
- 500ml olive oil
- 3 cloves garlic
- 1/3 cup chopped fresh rosemary
- 80g parmesan cheese, grated
- Slice the courgettes into 3mm rounds, salt them on both sides and allow to sweat for 30 minutes.
- Using paper towel, pat dry the courgettes and remove the salt.
- Put the pasta into a large pot of boiling, salted water.
- Get a large frying pan on medium-high heat with 1 cm of oil ready for frying.
- In a separate frying pan, add 4 tablespoons of good olive oil over medium heat, add the finely diced garlic and rosemary, and gently simmer.
- Place the dry courgettes (in small batches) into a bowl containing the milk, then from the milk into a bowl of seasoned flour until lightly coated on both sides, then quickly fry until golden brown and set aside.
- Remove the pasta when al dente, toss in the garlic and rosemary and olive oil, top with the fried courgettes and add the grated parmesan. Serve immediately and enjoy!