Cour­gettes Per­sil­lées

Financial Mirror (Cyprus) - - FRONT PAGE -

But it’s the lit­tle chaps that pro­vide some splen­did recipes. Whether you call them Cour­gettes, as the French do or Zuc­chini, which is their Ital­ian name, they’re a ver­sa­tile veg­etable for the cook. At their sim­plest, cut into tri­an­gu­lar chunks and turned in a lit­tle but­ter or olive oil, as above.

I learnt this lit­tle recipe in 1973 from a highly ec­cen­tric French-Al­ge­rian chef-pro­pri­etor who ran a won­der­ful Au­berge in deep­est Cam­bridgeshire in east Eng­land. It never fails.

For each per­son you need one mod­er­ately sized cour­gette; one sprig pars­ley and half a clove of gar­lic, plus salt and pep­per.

Grate the cour­gettes coarsely and put in a colan­der and squeeze wa­ter out. Chop pars­ley and gar­lic finely. Mix all to­gether and sea­son. Stir fry briskly in olive oil for not more than two min­utes.

Newspapers in English

Newspapers from Cyprus

© PressReader. All rights reserved.