Zucchini fettuccine with fresh goat cheese
Ingredients for 2 people:
2 small fresh zucchini
2 tablespoons olive oil (walnut oil in my case)
2 tablespoons sesame seeds (dry roasted)
Salt and pepper
80 g fresh goat cheese
1 pinch of Espelette
Some green herb to decorate
Dip the zucchini 20 minutes in cold water, especially if they are not organic or garden grown. Since they will not be peeled, it is recommended to rinse them well from all agricultural products.
Cut the zucchini lengthwise into very thin strips (using a peeler with wide blade), then into thin slices (with a sharp knife) making your own zucchini “fettucine”.
In a skillet, heat a little olive oil (or other). Saute the fettuccine about 1 minute, stirring constantly. Be careful not to tear them. Salt and pepper. When heated and slightly tender, stop cooking and divide the zucchini fettuccine in 2 plates.
Garnish each serving with crumbled goat cheese, sesame seeds and a spicy touch with a pinch of piment d’Espelette (or chilli). Serve the zucchini fettuccine immediately, decorated with a green sprig.