Emily Rookwood
Linguine with lemon, garlic and courgette (serves 2)
For the pasta
100g 00 flour and 1 egg per serving
(Or ready-made linguine!)
For the sauce
Good drizzle of oil or, if you prefer, a generous knob of butter
1 courgette peeled into strips using a vegetable peeler
1 onion (cut into very fine strips)
2 cloves of garlic (finely chopped)
½ anchovy fillets (optional)
Sprig of rosemary (finely chopped)
A little lemon zest and juice of half a lemon
Salt and pepper to taste
Grated parmesan to taste
A little parsley
Related
You don’t have to make your own linguine, but is really is very simple. Put your flour onto a flat surface, make a little well in the middle and drop in your egg. Using a fork start to combine the egg and flour. When it starts to come together, work into a dough with your hands and knead until the dough is very elastic. Wrap in cling film and allow to rest for 30 minutes.
For this recipe hand-rolled pasta is fine as it has a rougher surface which collects more of the sauce. Hand-roll the pasta as thin as you can and then cut into strips approximately half a centimetre wide. Place on a tray covered in fine polenta to air dry for 20 minutes. It will then only take a few minutes to cook in boiling salted water.
Alternatively, open your bag of linguine and cook according to the instructions!
In a pan place a good drizzle of oil, or your knob of butter, and don’t worry about it looking like a lot as the oil makes up a good part of this sauce. Add your thinly sliced onion to the pan and slowly cook until soft and translucent.
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Now add in your finely chopped rosemary and anchovy, cook for a minute or so and then add the courgette and garlic. This should only take a few minutes to cook.
Add a little lemon zest and juice and a little splash of water if it looks too dry. Season to taste and throw the just-drained pasta straight in to the hot pan to absorb the juices.
Serve with a good grating of parmesan cheese and a sprinkling of chopped parsley.
Baked apricots with amaretti biscuits and zabaglione
For the apricots
Allow 2 apricots and approximately 3 biscuits per person
This is a very simple pudding. Simply half and stone your apricots, place in an oven dish cut side up and sprinkle with crushed amaretti biscuits and a very little amount of soft brown sugar. Pop into the oven at about 180 and cook until soft.
While the apricots are softening prepare the zabaglione. If you don’t want to make this you can serve with a good vanilla ice cream. I use my own version of Nigella’s recipe, which replaces the usual Marsala with Prosecco, but all recipes are in essence very similar.
For the zabaglione
4 free-range egg yolks
50g caster sugar
90ml Prosecco
The method is fairly straightforward though does, I admit, take a little time. Place a Pyrex bowl over a pan of very gently simmering water – make sure the bottom of the bowl does not touch the water. This is very important or you will end up with scrambled eggs.
Using an electric whisk (you can do this by hand but you need to be in it for the long haul), whisk together the eggs and sugar. It should, after ten minutes or so, become pale, frothy and thick and increase in volume to nearly triple its original size. Continue whisking the mixture and slowly add in the Prosecco.
Serve the apricots warm with a good spoonful or two of the zabaglione.
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