Go with your glut

Use up the last of the sum­mer veg with a Ukrainian-style mix of cour­gettes, onions and toma­toes, slow-cooked un­til it col­lapses into a caviar-like paste for many an oc­ca­sion

The Guardian - Cook - - A Kitchen In A Rome -

Of course, you could find a wa­tery shop-bought ver­sion, which my dad shame­lessly pre­ferred! In fact, my mum says cour­gette paste wasn’t my grand­mother’s favourite ei­ther – she pre­ferred “aubergine caviar” for win­ter months. Cour­gettes were cheap, and at the end of the sea­son she mostly gave them to the pigs.

But I loved it, eaten over a slice of co­rian­der- and car­away-seed Borodin­sky bread, mo­lasses-dark. Nowa­days, in au­tumn and win­ter, I love stuff­ing this paste into Azer­bai­jani-style qutabs or half moon flat­breads. It is also amaz­ing with cru­dités or some pitta breads, or heated with a pinch of chilli flakes and stirred through pasta with some of the cook­ing wa­ter and pecorino.

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