And Even More Bloody Courgettes

Though the title of this post suggests otherwise, we're still grateful for the continued cropping of our allotment courgettes. And I'm still trying to find different ways to use them. With four tennis-ball sized Ronde de Nice fruits in the fridge needing to be used I tried a take on moussaka last night.

The bechamel was made properly too, milk heated with various flavouring veg, bay leaves and nutmeg, then left to steep for several hours. It makes all the difference, that pasty flour taste you can get hidden away behind more interesting stuff. A fairly dry ragu made with beef mince was then layered with the very thinly sliced courgettes and the sauce, ending with a thick layer of sauce topped with plenty of Parmesan. Even though the ragu was pretty dry the end result was on the sloppy side, but the taste got the thumbs up (with the proviso from my son that he still prefers lassagne if there's a choice).

That Parmesan from the press trip to Parma is still keeping perfectly (wrapped in clingfilm in the fridge), and still bears an occasional sly sniff - the technique of breaking a lump beneath the nose as demonstrated by Igino Morini during the dairy visit maximising the aroma.