THE MENUS IN MY PREMIUM AREA
If I were to host three dinner parties this autumn, these are the menus I’d choose…
Three opportunities to get together around a lovely table.
MENU No. 2 — A Thursday evening
What an idea! I’ve invited some friends round on Thursday evening for a proper dinner.
Crispy savoury puff pastry · Poultry with tarragon · Chocolate & orange
How about we finally took the time to entertain guests?
Pears, chanterelles & hazelnuts · Roast lamb · Autumn pavlova
MENU No. 15 — An evening with a difference
How about we do something a bit out of the ordinary tonight?
Autumn Cappuccino · Salmon in a golden coating · Chocolate & pear
For each menu: the recipes, the shopping list and my plan of action to organise everything in advance.
Your guests are seated.
You too.
Spaghetti con Scampi e Zucchini
Description
This recipe from Istria is almost perfect: pasta with a light, refined sauce that highlights three main ingredients - seasonal courgettes, fresh prawns and a hint of Parmesan. Discovered at the legendary Harry's Bar in Venice, it has become one of my favourite summer recipes: quick, tasty and ideal for an impromptu dinner party.
Ingredients
Instructions
- TRADITIONAL METHOD
Preparation (traditional method)
1. Bring a large pan of water to the boil.
2. Heat the olive oil in a large frying pan over a medium heat. Add the garlic clove and leave it to brown for 30 seconds to flavour the oil, then remove it.
3. Add the courgettes and cook for 2 minutes. Add the prawns, crushed chilli and a pinch of salt. Fry for a further 3 minutes, stirring, until the prawns are pink and firm. Reserve ¼ of this mixture for the garnish.
4. Season the boiling water with salt and cook the pasta according to the instructions on the packet. Drain carefully.
5. Mix the hot pasta with the remaining courgettes and prawns, butter and grated Parmesan. Arrange in a hot dish, add the reserved garnish and serve immediately.
6. Serve extra Parmesan at the table.
THERMOMIX® METHOD.
