Max Rocha's Courgette, Apricot, Stracciatella and Roast Almonds
Top Tip: Make your own stracciatella. If you can’t source stracciatella, buy the best mozzarella (225g) you can find. Chop gently, cover with 175-225ml of cream, taste and add a pinch of flaky sea salt if necessary.
SERVES
2
PEOPLE
Ingredients
1 green courgette
extra virgin olive oil
1 tsp balsamic vinegar
zest of 1 lemon
½ bunch of basil, leaves picked
1 garlic clove, peeled and thinly sliced
salt and freshly ground black pepper
2 ripe apricots
200g stracciatella (see tip)
Dressing
45g whole roast almonds
3 tbsp olive oil
1 tsp red wine vinegar
1 tsp fresh rosemary leaves, chopped
Method
Slice the courgette lengthwise into thin strips, brush with extra virgin olive oil and grill in a hot griddle pan for about two minutes per side, until richly charred.
Prepare the marinade by putting three tablespoons of extra virgin olive oil, the balsamic vinegar, lemon zest, basil, garlic and some salt and pepper in a bowl. Fold in the courgette until evenly coated.
Roughly chop the almonds, put them in a bowl with the olive oil, red wine vinegar, rosemary and some salt and pepper.
Halve, stone and slice the apricots into half-moons. Spoon half the stracciatella onto each plate, followed by the courgettes.
Finish with the apricots, dribble a tablespoon of the almond dressing over each portion and serve at once.
