For the record, after five years in Australia I have stopped calling it a courgette
A recipe for pasta ribbons with zucchini, brown butter and capers
Hello, hello. Before we get into this issue of Pasta Sunday I wanted to let you know about a few logistical changes to the newsletter.
I spoke with some of you to gain a better understanding of how I can do better in terms of delivering content to you, specifically how you’d like to consume my recipes. Of those that were generous enough with their time to let me pick their brains, I heard a unanimous desire for the recipes to be stored on my website, and categorised on the recipes page for ease of future reference. If you’ve been subscribing to this newsletter since the beginning, you’ll remember this is how I used to do it! So with that, you’ll find the recipe for this gorgeous brown butter-zucchini-capers situation linked below.
With that, it also prompted me to think about what’s important to my subscribers and what the purpose of this newsletter is. Firstly, I still intend for the majority of my recipes to be free for all, as I really don’t believe in putting everything behind a paywall. My newsletter is a chance for me to connect with you directly, outside of social media that’s governed by algorithms that I can’t control. First and foremost, subscribing to this newsletter will keep you in the loop when I share new recipes, big news, and hopefully events in the future! (Hint: more pasta workshops are on the horizon).
Beyond that, this is a chance for me to connect more deeply with you, sharing my thoughts, experiences, research and notes on recipes and shapes. It’s an opportunity for me to teach in a bit more detail and beyond a 30 second video clip. Share my recommendations, throw in a wine pairing suggestion, and a biweekly playlist for those of you that like me, enjoy vibing out while in the kitchen. Many of you who have kindly taken up a subscription for this newsletter are enabling me to keep this aspect going, and support all things no regretti spaghetti through this generosity. I want to ensure that there is a clear point of difference for those subscribers, and give you a good reason to continue supporting my work! Which is why you’ll now find all of the bits and bobs that make up this newsletter, will be exclusively for paid subscriptions.
So without further adieu, hit the link below for the recipe, and if you’d like to support my work and read on about it in more detail including a step by step shaping guide, receive my round up of favourite sauté pans that I have on heavy rotation right now, get my wine suggestion and Sunday soundtrack, why not consider becoming a paid subscriber.
Happy Sunday, one and all!
Pasta ribbons with zucchini, brown butter and capers
Here’s one of my biggest pet peeves when dining out:
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