The secret to making great courgetti
What is courgetti you ask? I’m going to pretend that you’ve asked as I need a question to answer. So, basically, we’re talking about courgettes, either cut into thin, pasta-like strips or made into spirals using a spiraliser. Is anyone still using a spiraliser? That is sooo last season I hear you think. Well, I’m about to put forward the radical idea that food is not about trends. When I find something I like, I stick with it and continue to refine it until I’ve got it down to a fine art. Hence, courgetti, even though the trends appear to have moved on.
I’m now going to follow this up with another radical idea that courgetti is not a replacement for pasta, because, well, let’s face it, it’s not pasta, I don’t try to pretend that it’s pasta and it definitely doesn’t make you feel sleepy like a bowl of pasta. But what it is, is a great side dish in its own right that goes well all sorts of sauces.
So with that explanation out of the way, it’s important to know a few things up front.
Most recipes I’ve seen appear to suggest that courgetti should be eaten raw and that putting a hot sauce on top will warm it through and make it somewhat cooked. I’m gonna be straight with you here, what that does is make the sauce cold and has little effect on the courgetti. Unless you are putting on a cold dressing and intend to eat this as a sort of salad, this version is a massive fail.
Others simply say to slice up the courgetti strips and throw them straight into a hot pan and saute briefly. This is better but one thing this achieves in addition to cooking the courgette is the release of loads of water. The courgettes continue to release this water even after being served on a plate making a runny mess. Another less ideal outcome. So you see the issues here and as a result, here is my method.
Get courgettes. As many as you need. I tend to use 3 smallish/medium ones (as they are less watery) to feed 2 people.
If you own a spiraliser (and obviously I do because I take a childish delight in seeing the spirals come out) then spiralise the courgettes. Alternatively, you can use a vegetable peeler to run down the length of the courgettes and cut them into strips. You could also (if you are so inclined) cut them thinly into spaghetti-type lengths using an actual knife.
With this done, place courgette strips in a colander and sprinkle about 1/8 teaspoon of pink Himalyan salt (or sea salt, ideally not table salt which is lacking in any minerals). Mix well and let them sit at least 10 minutes but 30 minutes is better. (Although I advise 1/8 tsp salt, just add a bit at a time and mix well as you don’t want to oversalt the courgettes, you will not be rinsing the salt off so they must not be too salty to eat.)
The reason for this is the salt will start to draw out the moisture so when you cook them, they will not be water-logged. Get on with doing something else while they rest.
Anyway, once the salted courgettes have been in the colander for a while, they will start to expel water and this will need to be drained off. Press them gently against the sides of the collander and tip out as much liquid as you can. You can even give them a few gentle squeezes and drain more liquid off. Now they are ready to cook.
Heat a large pan (I use a wok) on high heat with some good quality olive oil. Apparently its ok to cook with Extra Virgin, it does not degrade as previously believedand is actually quite stable. Good news because courgettes are bland and need flavour. Once oil is hot I tend to add some finely chopped garlic, but you don’t have to – strictly optional but definitely adds flavour. Fry garlic for about 30 seconds then add courgetti. Toss quickly so it all gets heated through and mingles well with the garlic. Stir well and as soon as everything is hot, its pretty much cooked. This takes just a couple of minutes and should not be overcooked as it will turn to mush. Add some salt to taste only if necessary.
That’s it. Turn out onto a plate and serve with your favourite sauce on top (see my duck ragu post for example).
