I AM often asked how do you start writing a menu and how do you know whether some will sell or not? Writing the menu is not difficult – judging what we sell is slightly more challenging.
Old favourites such as fillet steak, mushrooms and bread & butter pudding will sell every day of the week, guaranteed.
We have just changed the Olive Press menu and it has thrown up a few surprises in a good way and today’s recipe is one of them.
Pasta with melting courgettes cooked until they almost collapse makes a wonderful sauce to accompany a beautiful piece of swordfish with a good drizzle of olive oil.
ZUCCHINI ORRECCIETTE WITH CHAR GRILLED SWORDFISH
Ingredients (makes 4)
170g x 4 sword fish steaks
4 portions Orrecciette cooked pasta
50ml olive oil
1 red brunoise chilli chopped
3 fresh garlic cloves chopped
2 courgettes thickly grated
50g grated Parmesan cheese
Sea salt & freshly milled pepper
Method
1. Place the olive oil in a pan and heat, add the chopped chilli and garlic and gently cook on a low heat until soft.
2. Add the grated courgettes to the pan and again softly cook for approximately 10 minutes.
3. When cooked, add the grated Parmesan cheese and melt in, season to taste and remove from heat.
4. Cook the pasta in a pan of salted boiling water until just soft, drain well and add to the courgettes and season with sea salt and freshly milled pepper.
5. Meanwhile grill or pan fry the swordfish until just cooked, season with sea salt and freshly milled pepper and serve on top of the pasta and drizzle over the olive oil.
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