Slow-roasted courgettes with fennel & orzo recipe | Good Food
Roast whole courgettes over tomatoes, bay, fennel and chilli for a fabulous taste that pairs well with saffron-spiked orzo - a sumptuous summertime supper
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Cooking tools:
- Microplane
- Roasting pan
- Oven
- Aluminum foil
- Fork
- Mixing bowl
- Kettle
- Measuring spoon
- Chef's knife
- Cutting board
- Saucepan
- Colander
- Skillet
- Plate
- Spoon
- Tongs
Ingredients
- pinch of saffron
- 1⁄2 bulb of fennel sliced
- 100g cherry tomatoes halved
- 1 bay leaf
- 2 tbsp olive oil
- pinch of dried chilli flakes
- 120ml dry white wine
- 4-6 baby to medium-sized courgettes
- 1 lemon zested
- 50g sourdough breadcrumbs
- 200g orzo
- 1 tbsp pine nuts toasted
- 1 tbsp ricotta
- handful of dill
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