Maggie Beer has been the guest of Epicurean several times over the years. Catherine Bell learned this method of cooking zucchini whole while staying with Maggie at her Barossa Valley home a few years ago. The recipe is from Maggie’s Orchard (Viking 1997).
400g small zucchini
500g small tubular pasta
12 anchovy fillets in oil, drained
20 large basil leaves
100g freshly grated pecorino or Parmesan
freshly ground black pepper
Bring a large pot of water to the boil for the pasta. Bring another pot of water to the boil, salt it and cook the whole zucchini for just a few minutes. Remove and allow the zucchini to cool. Generously salt the pasta water and add the pasta. Cook according to the instructions on the packet. Slice each zucchini in half lengthwise (or quarters if larger). Drizzle with olive oil and lemon juice and grind on black pepper. Add to the pasta. Dice the anchovies and toss through the pasta with the basil, pecorino cheese and another drizzle of olive oil. Add a little cooking water if the pasta needs moistening. Serve immediately. Serves 4-6
Anchovies: Tiny fish that are cured in salt before being hand filleted and covered in olive oil. Our favourites are the Ortiz brand from Spain – so tasty they can be eaten straight from the can.
Available in 110g or 530g tins from speciality stores