[Saint-Valentin] Linguine, leek and zucchini: Stefania Rousselle’s love recipe

Author of a series of portraits of French people on the theme of love, the Franco-American journalist and documentary maker delivers the recipe for a dish that she has repeatedly produced for these people who welcomed her.

Journalist and documentary maker Stefania Rousselle has been on the roads of France for a year to ask people about their vision of love and hope. First broadcast on his Instagram account, the portrait series was then partially published in the New york times, The world and The Guardian. Since January 2020, she has a second life in the form of a soberly entitled Love, and available in English from Penguin Random House editions. She gives us her love recipe, a linguine dish with zucchini, leek … and what is needed in olive oil. A recipe that she has made dozens of times with the French, with whom she dined and slept, and who fed her book. Her name ? “Yummy in the tummy”, literally “delicious in the belly”.

For 2 people

Preparation 20 min, cooking 10 min


  • 1 leek
  • 1 zucchini
  • 1/2 onion
  • 2 cloves garlic
  • 1 chicken bouillon cube
  • 2 large handfuls of linguine
  • olive oil
  • salt
  • pepper

Recipe :

  • Cut the leek and zucchini in half-moons, the onion into strips
  • Pour the olive oil into a pan and sweat the onion for two to three minutes
  • Add the leek and zucchini rings and pour a little water
  • Crumble the chicken broth cube on top
  • Mix everything well, add a little olive oil
  • Cook until the mixture is tender
  • Meanwhile, cook the linguine in boiling salted water until al dente (otherwise it’s done).
  • When they are ready, pour them into the pan with the “gloubiboulga” of leek and zucchini.
  • Crush the fresh garlic cloves on top
  • Touch the whole, taste, salt and pepper, and of course, add more oil because olive oil is life. It’s ready!