August 27, 2015 by dgarnett2013
Penne with deep-fried courgettes: River Cafe Pocket Book – Pasta & Ravioli by Rose Gray and Ruth Rogers
- 600g penne
- 750g small courgettes, cut into thin circles
- 5 egg yolks
- 1 egg white
- 100g aged pecorino (or parmesan), freshly grated
- 2 dried red chillies, crumbled
- 3 tabs roughly torn basil and mint leaves
- Extra virgin olive oil
Mix the egg yolks and egg white together. Season and stir in half the pecorino.
Heat 250ml olive oil in a thick-bottomred pan and fry the courgettes in batches, one layer at a time, until brown and crisp. Drain on kitchen paper.
Cook the penne in boiling salted water until al dente. Drain, return to the pan and add the egg mixture.
Meanwhile, gently re-heat the courgettes and add the chillies, mint, basil and taste for seasoning.
Toss everything together and add the pecorino.
Made during the August rains, when we had to play indoors all day every day for several days.