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Post by Deleted on Jul 11, 2008 10:16:33 GMT
This is from another chum, he got rave reviews!! The beauty is that just before finishing the sauce, you can cool and freeze. Grated Courgette (as much as possible) at least 5 Finely chopped dry cured streaky bacon or pacetta. 3 rashers Grated Garlic clove Double Cream 250ml Grated Parmesan Reggiano, lots Salt and Black Pepper 1. Saute the chopped bacon in a deep non stick frying pan until the fat runs. 2. Add grated Courgette and Garlic. Saute on medium heat till all liquid evapourates and you're left with Cougette mush. Turn up heat and leep turning so that Courgette mush starts to brown slightly. (At this stage you can now cool and freeze). 3. Season with S & P , remove from heat and add double cream and Parmesan 4. Serve over Pasta or use as a filling for Lasagne! It's super yummy. Enjoy! Flo  |
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