For those with an abundance of late-summer courgettes, acclaimed chef Thomas Keller offers a distinctive preparation method that transforms the humble vegetable into a visually appealing and tender component of a main dish or salad.
Keller, who helms the three-Michelin-starred The French Laundry in California, suggests halving courgettes lengthwise, scoring the flesh in a criss-cross pattern, and searing them until golden. The courgettes are then finished in the oven.
This recipe, adapted for a home cook and featured in a "Canny Cook" segment, incorporates the prepared courgettes into a dish with orzo pasta, lemon juice, and pesto. The preparation begins by preheating an oven to 200C (180C fan/gas 6). Courgettes are trimmed, halved lengthwise, scored, and lightly seasoned.
Excess moisture can be drawn out by placing the courgettes cut-side down on kitchen paper for 10 minutes. Olive oil is heated in an ovenproof pan over medium-high heat, with garlic cloves added. The courgettes are then fried cut-side down for six to eight minutes until golden. The orzo is added to the pan and fried for a minute before 500ml of hot chicken or vegetable stock is introduced. The courgettes are nestled back into the pan, cut-side up, with lemon juice squeezed over, seasoned, and then baked for 15 minutes, or until the orzo is cooked through.
The dish is served by spooning the orzo and courgettes onto a plate, topped with drained and torn mozzarella and pesto. Toasted pine nuts can be added as a garnish, if available. The recipe notes that while this version combines courgettes with orzo for a main meal, the prepared courgettes can also be served as a salad component with soft cheese and a herby dressing.