Lots of olive oil is the key to unlocking the sweet nuttiness of this vegetable. The result is luxuriously delicious
The courgette is something the Italians understand well. They know that liberal oil is the key to unlocking its sweet nuttiness. In this recipe, they are cooked long and slow, in plenty of olive oil, with a sprinkling of dried chilli and lots of finely sliced garlic. The resulting luxurious combination is delicious on its own, served with a scattering of mint and some toasted almonds, or as a silky bed on which to pile pork chops or roast chicken. After eating them like this, you’ll never think ill of a courgette again. I love mint here, but any soft herb is good (dill, tarragon, basil or parsley). I can taste almonds in courgettes. If you try this combination, maybe you will not think me completely mad.
Serves 4-6
olive oil 5 tbsp
garlic 3cloves, finely sliced
courgettes 700g, halved and thinly sliced widthways
dried chilli 1, crumbled, or a pinch of chilli flakes
sea salt
mint leaves a handful, chopped
lemon zest a pinch
almonds 2 tbsp, toasted and chopped roughly