It probably sounds a bit pretentious, but I think boredom is sometimes imperative for creativity. I have been so busy with work in the last three years that I have barely had a chance to catch my breath, and weekends have been used for snoozing, doing ‘jobs’ and catching up with friends and family. This weekend I have tried to find a little space to just potter at home, and that small reset has seen me getting inspired in the kitchen. I have to say PD is also a fine cook, so on occasion my skills have been made redundant. Many Friday nights will see me arrive at his place to be greeted with a neck rub, a perfectly mixed Negroni and a few nibbles to snack on while he finishes preparing dinner. (I know…!)
So I should probably be restarting this blog with some carefully thought out and crafted recipes. Instead, these just happened to be the ingredients I had in the fridge, and yet they also combine into the most spectacular silky, flavour-packed ‘sauce’. As I’ve often said, I don’t think food has to be overly complicated or expensive to be utterly delicious, and this is a perfect example…and with zucchinis the size of marrows at the moment, the timing is perfect!
2 tbsp olive oil
1 tbs butter
1 onion, sliced
1 large fennel bulb, cored and sliced (reserve fronds)
sea salt and freshly ground black pepper
3 zucchini, thickly sliced
finely grated zest of 1 lemon
1/2 tsp chilli flakes
2 cloves garlic, crushed
3 tbsp white wine
3 tbsp cream
3 tbsp finely chopped mint, basil and reserved fennel fronds (save half to serve)
spaghetti
1/4 cup grated Parmesan
Heat the butter and oil together in a large heavy bottomed pot. Add the onion and fennel and season well with salt and pepper. Cook for 5 minutes over a medium gentle heat then add the zucchini, lemon zest, chilli flakes and garlic. Cook together over a medium heat for 15 minutes. You want the zucchini to start to get a bit of golden colour – don’t worry if it sticks to the bottom a bit – it’ll sort out when you add the liquid. Add the wine, simmer for 2 minutes then add the cream and cook a further 5 minutes. While the zucchini is finishing, cook a couple of handfuls of spaghetti in a big pot of salted water. When just al dente, drain well and add to zucchini mixture with the mint and basil. Toss through the spaghetti and Parmesan and serve with a good grinding of black pepper and a the remaining herbs.
Serves 2
