05 August 2007
Lemon, Courgette and Mascarpone Tripoline
I have been thinking about this flavour combination for a while now.
I was just sure it would be great!
Lemon and Courgette Tripoline
1 courgette (zucchini), cut into batons
1 clove garlic, chopped finely
3 tbsp mascarpone
4 tbsp lemon juice
2 tbsp parmesan, freshly grated
1 tbsp olive oil
salt & pepper to taste
Fry the courgette and garlic in olive oil, pour in 3 tbsp lemon juice and cook for another couple of minutes. Remove a third of the courgette to top the dish with.
Mix the mascarpone with the remaining lemon juice and parmesan. Stir through the pasta adding the courgettes.
Season to taste.
Serve topped with the remaining courgette batons.
It was good. I loved the lemon kick! But it did need some black pepper and parmesan to even out the flavour.
This wasn't Graham's favourite dish. He is never sure of anything new. So I will eat it this way if I am on my own and maybe tweak it for Graham by adding some chilli, extra parmesan and less lemon juice.
I had some mascarpone left, so I mixed it with sugar and lemon juice and served it with strawberries. Now this got 10 out of 10 and a is there any more, please!