I’ve always wanted to own a grater that would enable me to julienne vegetables effortlessly.. but have never managed to find one – till two weeks ago! I bought a Japanese grater when I was back home for summer, hoping that I had finally found “the one”. And I wasn’t dissapointed, as I managed to julienne the courgettes for this pasta rather effortlessly! The best thing about this is that it not only juliennes, but can also thinly slice! All I have to do is to push the two little levers on each side to switch between both functions. I’m just hoping that it stays sharp! 🙂
My new toy!
This pasta dish is very simple, and is perfect for a weekday dinner when there isn’t much time to cook. I put it together based on what I had in the fridge (taking into the account the fact that I wanted to try out my new grater, hehe) and can be adapted very easily. I’ve included a very approximate recipe here, which admittedly isn’t very well written, but I will hopefully get better at it over time.
Courgette, tomato & anchovy pappardelle
- 1 pack fresh lasagna sheets
- 2 courgettes
- 300g cherry tomatoes
- 1 can (approx. 50g) of anchovies in garlic
- 10-12 cream crackers, or 40-50g breadcrumbs
- olive oil
- pepper, to taste
- Cut the lasagna sheets into (approximately) 2cm strips, and boil them in salted water for 3-5 minutes.
- In the meantime, julienne the courgettes and halve the cherry tomatoes.
- Put a pan on medium heat, and heat the anchovies, followed by the cherry tomatoes and courgettes.
- Once everything is heated through, add the cut lasagna strips/pappardelle to the pan, and stir everything together.
- If using cream crackers, crush them finely to make breadcrumbs.
- Add the breadcrumbs to the pan, and quickly stir it through the pasta.
- Dish into plates, add pepper to taste, and eat!