Any place can hide among pleasant openings.
After almost a month of moving, I begin to take my first steps on the streets of this very first suburbs, revealing to my great joy corners that I previously ignored. Identifying new and small realities that deal with natural cultivation has always been a great passion of mine and one of the reasons that pushed me at some point in life to create Cookeneim.
This is what happened to me a couple of days ago when, after half an hour of walking under the scorching sun, I came across the wonders of the @biorganicmestre garden. Vegetables and aromatics grown with simplicity and naturalness, which give the recipes an unmistakable flavor and aroma, not to mention the remarkable contribution of substances useful to our body.
What an incredible gift to be able to feed on vegetables that have never fallen asleep in the fridge, but which arrive directly on the plate after a few hours!
And so I stocked up on tomatoes and courgettes, of all sizes and all colors, which these days are becoming the protagonists of my table.
The zucchini spaghetti that I propose today are one of the dishes that I created with the vegetables of this urban garden. A garden that makes me dream about the possibility that new ways can be invented to support small agricultural realities and, why not, even these acts of green resistance that hide, like mouthfuls of oxygen, among the meshes of our suburbs.

6 medium sized courgettes (4 green and 2 yellow)
300 gr of silken tofu
15 dried tomatoes in oil
20 sage leaves
1 teaspoon oregano
1 tablespoon of salted capers
extra virgin olive oil, salt and pepper

To make this dish you need a spiralizer (mechanical or electric). If you don't have one and still want to try it, you can grate the courgettes with a large hole grater. Another alternative is to browse the courgette with a potato peeler. The aesthetics of the dish will change, but the flavor will not.

Wash the zucchini and make the spaghetti with the help of the special tool. Wash the sage.
In a small bowl, soak the capers in warm water for half an hour.

Blend the dried tomatoes and 8 sage leaves with half a tablespoon of desalted capers and oregano. If necessary, add 1 tablespoon of extra virgin olive oil to make the sauce softer. Move the tomato pesto into a blender glass and stir in the silken tofu, stirring with a fork. Emulsify with the blender until you get a frothy cream.
Chop the remaining capers.
Put the zucchini spaghetti on the plates, on each plate a part of sauce and close with pumpkin seeds, sage leaves and some chopped capers.

It is a delicious dish served cold, you will find in these courgette spaghetti a fresh break from the scorching heat of the last few days.