Courgette Carpaccio with Parmesan and Anchovy (Serves 4)
600 g young courgettes 8 salted anchovy fillets 4 tsp Parmesan cheese 3 – 4 sprigs of parsley leaves 4 tsp extra virgin olive oil
Finely dice the Parmesan cheese. Slice the courgettes lengthways into thin roundels. Arrange flat on a plate like a carpaccio. Chop the anchovy fillets coarsely or slice them lengthways into thin strips and lay on top of the courgettes. Season with salt and a little pepper. Scatter with the Parmesan and parsley, and drizzle with oil. Serve straight away.