Courgetti Spaghetti

All is good on the meatball front. I am able to produce a well-seasoned meatball that is soft on the tooth and holds together well when poached in tomato sauce.

When cooked in the oven they tend to flatten on the bottom, form a crust and dry out a bit. I could try a more sophisticated approach to this, but as I like them poached in the sauce I may just stop cooking them in the oven.

I tried frying one batch. It was a soft mix and probably not well-suited to the method. As you don’t actually need to brown them before poaching I’m going to avoid the frying pan in future.

After an unsatisfactory encounter with Boodles – spiralised butternut squash noodles – I’m glad to report that the courgetti spaghetti was far better in both taste and texture. The problem, apart from the cost (Β£1 for a small portion) is that they release a lot of water, which doesn’t look great on the plate.

I can’t immediately think of a way round this, though I will try dropping the lot into hot oil next time, not heating it gradually. I will also look at a selection of dishes where the extra water won’t be a problem.

Does anyone have an answer to this problem?

Next stop, bean burgers.

21 thoughts on “Courgetti Spaghetti

  1. beatingthebounds

    Suggestions: forget about replicating spaghetti and just replace the pasta with courgettes cooked in a way more sympathetic to courgettes? I like them cut into rounds and fried with lots of cinnamon, then add some wine vinegar near the end, (but don’t get too close at this stage as getting the steam off the vinegar in your eyes is not a good idea). I imagine the interweb has a million and one ideas for how to cook courgettes. Or you could go old school and buy something like Jane Grigson’s Vegetable Book. (Well worth a read, although she’s surprisingly disparaging about some veg.)

    1. quercuscommunity

      The vinegar also makes me cough. Yes, I really ought to get rid of the idea of replicating pasta.

      I just bought the River Cottage veg book for inspiration – Β£1.99 from Oxfam.

      1. beatingthebounds

        That sounds the ticket. I have HFW’s Veg Book which is pretty good. (Although not as good as Three Good Things which I really like). Incidentally, is there a Japanese word for Cookery Books from which you never use any recipes?

      2. quercuscommunity

        I don’t know about a Japanese word, but I do know that many of them turn up in mint condition for Β£1.99 at a local Oxfam shop. Sad, but economical. πŸ˜‰

  2. myfoodhunt

    Try dropping them into cold water to ‘shock’ them once cooked. Heat them through then gently in a non stick pan.

    It works with pasta

  3. Laurie Graves

    I don’t have an answer. Looking forward to reading about bean burgers. Will you be using the Mark Bittman recipe?

      1. quercuscommunity

        Just realised it will have to be tomorrow – we have pork mince to use up from last night. Yes, on re-reading the recipe I noticed quite a lot of leeway. πŸ™‚

        Loking forward to trying it.

      2. Laurie Graves

        Lots of leeway is right! Look forward to reading about it whenever you get around to making them. Any chance of pictures?

      3. quercuscommunity

        It’s about time I did a bit more food blogging. I’ll have to eat before I cook so I don’t eat them before I remember to take the photos. πŸ™‚

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