Cour­gettes with gar­lic and basil

The Irish Times Magazine - - FOOD -

Sim­ple, quick, de­li­cious and dear to my heart. My first in­tro­duc­tion to cour­gettes and basil was while I was liv­ing in Paris in the 1980s. A friend in­vited me to sup­per and as I ar­rived at her apart­ment the air was filled with the smell of gar­lic and basil. That aroma has stayed with me ever since and I have even been known to buy cour­gettes and basil out of sea­son to recre­ate that mo­ment.

Serves 4

750g cour­gettes, sliced 50ml olive oil

Salt and pep­per 2 cloves gar­lic, crushed 6 large basil leaves

1. Take a shal­low pan and heat the olive oil. Add the cour­gettes and keep them mov­ing around in the oil un­til they are well coated. Cook on a medium heat un­til they are just soft in the cen­tre.

2. Add the crushed gar­lic and mix well, then re­move from the heat and place a lid on top and al­low to stand for five min­utes for the flavours to de­velop.

3. Roll the basil leaves to­gether and chop into strips. Re­move the lid, add the basil and mix well. Al­low to sit for an­other minute be­fore serv­ing.

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