Courgette Pesto (with Gorgonzola Ravioli)

I feel I have to come clean about one thing before I start - the ravioli in the picture are not homemade. We do make our own pasta but it's definitely a weekend activity and as this was a mid-week meal, I'm afraid the ravioli came from a deli.

Having cleared that up, I can announce with great joy that this is a random recipe.The Random Recipes challenge is the brainchild of Dom from Belleau Kitchen. Its aim (in his words), is 'to encourage us to use our recipe books more whilst also being more adventurous with our cooking... to shake up the 'everyday' chef and bring out a few little ideas we may have never tried before...'. It's a great concept and I'm delighted that I got organised enough to actually enter this month, albeit rather late.

The theme for March is Cuttings and Clippings. Like most of us, I have a couple of files bulging with recipes ripped out of magazines, hand written scraps of paper and photocopies of photocopies, origin unknown. My cookery books also occasionally yield up forgotten treasures from within, the scrawled sheets fluttering to the floor as I flick through their pages. Not wishing to flout the rules of the challenge, I closed my eyes and took my chance. My random selection was this 'Pesto di Zucchine', a clipping from an Italian food magazine called 'Sale e Pepe'. Although I probably cut it out about four years ago, I had never actually made it so the Random Recipe challenge ethos certainly worked this time.

My favourite pesto still has to be the classic genovese recipe, that magical mix of basil, pine nuts and pecorino, tossed simply with some al dente linguine. This pesto had a very delicate flavour which I don't think would work on its own with normal pasta but when paired with filled pasta like tortellini or these ravioli, it compliments the taste without overpowering.

This post is making its way over to Dom at Belleau Kitchen for Random Recipes and I'm hoping I'm still in time for Pasta Please, from Jac at Tinned Tomatoes, hosted this month by Jen over at Blue Kitchen Bakes.


       


RECIPE, from Sale & Pepe magazine, Dec 2008

300g courgettes
50g fresh basil leaves
30g pine nuts
a clove garlic
50g fresh parmesan, grated
extra virgin olive oil
salt and pepper

Slice the courgettes and fry gently in a tablespoon of olive oil. After a few minutes, add the crushed clove of garlic and continue cooking for about 15 mins until the courgettes are soft and golden.

Put the courgette mixture in a blender or food processor together with the basil, pine nuts and enough olive oil to make a thick paste, probably about 5 or 6 tablespoons.  Blend until smooth and stir through the grated parmesan at the end.

Cook whatever pasta you're using until al dente and toss everything together gently.  Serve with a few basil leaves scattered over and a shaving or two of parmesan.

Puglian Broad Bean dip - Purea di Fave

Months ago, GL's parents gave us a precious bag of dried, skinned, split broad beans from Puglia, precious because I have yet to find these pale skinned beans in the UK. Once a staple of la cucina povera, 'peasant cooking', made into a puree and traditionally served with a boiled green vegetable, it is now more often found gracing the tables of chic local restaurants as part of the groaning antipasti table or served instead of the pasta course, as a primo. Don't be put off by the simplicity of the recipe - although the beans in their pallid, wrinkled, uncooked state don't seem to promise anything good, the transformation that takes place with what is basically no more than the addition of water and an onion is incredible. The puree is creamy and satisfying, with the subtle taste of the beans taking centre stage. It really is so much more than the sum of its parts.

I had intended to cook this months ago in my first flush of enthusiasm after receiving the beans. However, the need for overnight soaking meant that I couldn't just cook them whenever I felt like it and they gradually got pushed to the back of the cupboard. It was with joy then that my hand fell upon these as I was having a rummage in order to (finally) participate in this month's Random Recipes Challenge from Belleau Kitchen, Store cupboard Finds. Unfortunately, I know that only one of my cookery books has recipes using dried broad beans - La Cucina Salentina, a small publication I bought whilst last on holiday in Puglia. It has two recipes using this ingredient, a soup and this puree - I opted for the puree as I have always wanted to try making it at home and I must say, I was not disappointed. My only problem now is where to get more of these elusive beans...





RECIPE - taken from La Cucina Salentina

Ingredients
400g dried, skinned, split broad beans
1 small onion, sliced
extra virgin olive oil


Rinse the beans, put them in a large bowl or pan and cover them with cold water. Leave to soak overnight or for at least 10 hours.

Drain the beans and rinse them again under the tap. Place in a large pan, cover with cold water and bring to the boil over a medium heat, skimming off the foam as it rises to the surface. Add the sliced onion, lower the heat and part cover. Cook at a gentle simmer for about one hour, topping up with hot water if the beans start to run dry. When the beans are very soft and starting to disintegrate, remove from the heat and season with 1-2 teaspoons of salt.

Leave to cool slightly and then puree the beans with a stick blender until smooth or the consistency that you prefer - I like them with a bit of texture. Stir in a tablespoon of extra virgin olive oil and add a little water if you prefer a looser puree. Adjust the seasoning to taste. I also add some dried chilli flakes.

Serve with a drizzle of olive oil and some wilted spinach or with warm toasted bread if you prefer the non-traditional route.