A few days after arriving back in Berlin, I was sent a huge crate of produce by Fresh Fruit Germany. Every single piece of produce was in perfect condition and with so much flavor! It was the perfect welcome back to my kitchen after nearly four weeks away. Cooking my way through the crate was so much more fun than first picking out a recipe, then going grocery shopping, then getting started in the kitchen. Instead, I had to quickly come up with ways to use up all the eggplant, zucchini, cucumbers, lettuce, potatoes and leeks (just to name a few) that were in peak condition and wouldn't last long otherwise.
I made frittata with peppers, potatoes and prosciutto from Six Seasons. I made Alison Roman's potato and leek soup with sour cream and vinegar (and yes, I left out the dill and the soup was still stellar). I made cucumber raita and Greek salad and bean salad and pasta alla Norma. But the dish that surprised and pleased us the most was this marvelous bowl of soft zucchini dressed with preserved lemons and rose harissa. The recipe comes from Ottolenghi's latest book Ottolenghi Flavor.
I cut a few corners, as I almost always do with Ottolenghi recipes. I used far less oil, just cooked the garlic for a minute or two, then added the zucchini without removing the garlic. Also I skipped the basil because we didn't have any (though I'm sure it would be even more delicious with basil). This recipe makes a pretty sizable amount of zucchini, and I fully anticipated having leftovers. But I didn't anticipate Hugo falling in love with it and eating the largest portion! He was fully obsessed. I was pretty amazed, since it's not just rather spicy, but also rather complex, between the chile, the preserved lemon and the rose harissa. But Hugo couldn't get enough. Three helpings, if I remember correctly, and then it was all gone and I was promising to make it again soon.
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Ottolenghi's Zucchini with Harissa and Lemon
Adapted from Ottolenghi Flavor
2 tablespoons olive oil
4 garlic cloves, finely sliced
1 tablespoon rose harissa
1 red chile, finely chopped
½ preserved lemon, finely chopped, discarding any seeds
1½ tablespoons lemon juice
1 kilo zucchini, finely sliced (about 3 good-sized zucchini)
Generous handful basil leaves, roughly torn, optional
1. Place a large, non-stick sauté pan over medium-high heat with the oil and garlic. Gently fry for a couple minutes, stirring often, until soft, golden and aromatic. Don’t let the garlic become browned or crisp, so turn the heat down if necessary.
2. Add the zucchini and 1¼ teaspoons of salt. Cook for 18 minutes, stirring often, until the zucchini are very soft, but are still mostly holding their shape (you don’t want them to brown, so turn the heat down if necessary).
3. While the zucchini are cooking, stir the harissa, chile, preserved lemon and lemon juice together in a serving bowl. Set aside
4. When the zucchini are done, stir through half the basil, if using, and transfer to a bowl. Toss the zucchini with the dressing and taste for seasoning. Before serving, finish with the remaining basil, if using.