Monday, 22 April 2013
Tangy Sweet Courgettes or Zucchini Agrodolce
Cooking courgettes this way was something I learnt from my mother, who I imagine learnt it when we lived in Italy in the 1970s. To me, it is the saviour of courgettes which I find otherwise bland and uninspiring. This slightly vinegary, slightly sweet vegetable dish goes well with oily fish and barbequed meat.
3 medium courgettes, thinly sliced into rounds
1 tsp brown sugar
3 tbsp red wine vinegar or balsamic
1-2 tbsp olive oil for frying
Fry the courgettes over a medium high heat in a single layer the largest frying pan you have until lightly brown on each side. You may have to do this in several batches so keep a warmed serving dish to hand to transfer in the cooked courgettes. When the last batch of courgettes are cooked, add the sugar, stir in, and fry for a couple of minutes so it starts to caramelise. Turn the heat down to low and any cooked courgettes from the serving dish and the vinegar. Toss all the courgettes in the vinegary dressing and warm through again. Season with salt and ground pepper. Serve.
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