delicious - - EXTRACT. -


“You can cook the zuc­chini a lit­tle bit longer with the lid on, then mash it with a fork and serve it as a de­li­cious dip for scoop­ing up with crusty sour­dough, or tossed through hot pasta.”

11/ 2 tbs olive oil, plus ex­tra to driz­zle 600g zuc­chini (about 5 medium),

cut into 2cm-thick slices 1 gar­lic clove, chopped

1/4 tsp fen­nel seeds 2 pinches of dried chilli flakes Finely grated zest and juice

of 1/ 2 a lemon 3 thyme sprigs 1 tbs sul­tanas 1 bunch flat-leaf pars­ley, leaves picked 1 tbs chopped tar­ragon 100g fresh ri­cotta

In a saucepan large enough to fit all the zuc­chini slices in a sin­gle layer, heat oil over medium-high heat. Add zuc­chini and cook, with­out turn­ing, for 4 min­utes or un­til golden brown. Turn zuc­chini and scat­ter with gar­lic, fen­nel, chilli, lemon zest, thyme and a pinch of salt flakes. Cover, re­duce heat to low and cook, shak­ing the pan oc­ca­sion­ally, for 8-10 min­utes or un­til zuc­chini is ten­der. Turn off heat and leave zuc­chini in the pan, cov­ered, for 5 min­utes to steam and soften fur­ther.

Mean­while, place sul­tanas in 1/2 cup (125ml) hot wa­ter for 10-15 min­utes to re­hy­drate, then drain and finely chop. Set aside.

Trans­fer the warm zuc­chini mix­ture to a large bowl and roughly ‘tear’ some of the zuc­chini apart us­ing the side of a spoon. Add the chopped sul­tanas, pars­ley, tar­ragon and lemon juice, and gen­tly toss un­til just com­bined.

Trans­fer zuc­chini mix­ture to a serv­ing plat­ter. Scat­ter with ri­cotta and driz­zle with ex­tra oil. Serve im­me­di­ately.

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