Mozzarella, slow-cooked courgettes, peas ‘sott’olio’, lemon, pine nuts & basil
Pascal Wiedemann’s mozzarella with slow-cooked courgettes, peas sott’olio, lemon, pine nuts and basil from Pompette in Oxford is a fresh, elegant courgette recipe that celebrates the best of summer produce. Soft, caramelised courgettes are paired with creamy buffalo mozzarella, olive oil-poached peas, toasted pine nuts and bright lemon for a dish that is light, textured and full of Mediterranean flavour. This is a refined vegetarian starter or sharing plate with strong seasonal appeal.This recipe serves 4.
- Time: 60 min
Source: The Staff Canteen
Ingredients
- olive oil
- small garlic cloves, gently bashed, or 1–2 large cloves, roughly chopped
- medium or 12 small courgettes
- boiling water
- mint or basil leaves, roughly chopped
- salt
- pepper
- fresh podded peas
- strips of lemon zest
- garlic cloves, peeled and lightly crushed
- x250g buffalo mozzarella
- pine nuts, lightly toasted
- small unwaxed lemon
- basil leaves
- flaky salt
- freshly ground black pepper