Posts Tagged ‘anchovy fillets’

I was searching through an old blue large-format scrapbook for the recipe I planned to post today.

No luck–but I found this from Jenny Baker’s Simple French Cuisine–which has been an old friend for years.

It qualifies nicely for the “what to do with the courgettes/zucchini season” list!

for 4

2 lbs/1 kilo courgettes/zucchini–[a mix of green and yellow if you like]-sliced thin. [A food processor helps here.]

2 tablespoons olive oil

2 oz/50gms anchovy fillets–mashed to a pulp

1 teaspoon olive oil [to melt the anchovies in]

2 cloves of garlic–chopped fine

2/3  tablespoons of parsley–chopped

3/4 tablespoons wholewheat/rye breadcrumbs

black pepper and a pinch of salt

for 4

Heat the oven to 200C/400F

  • Heat the oil in the largest sauté/frying pan you have.
  • Add the courgettes and turn them in the oil.
  • Cook them for 15 minutes–turning occasionally over a medium heat–taking care not to brown them.
  • When they are cooked through mix in the pinch of salt–the anchovies in the topping will provide enough additional saltiness.
  • Heat the teaspoon of oil in a small pan and melt the anchovies in it.
  • Turn off the heat and add the garlic, parsley and breadcrumbs.
  • Season with pepper and mix thoroughly–you have the topping.
  • Fold the courgettes into a medium gratin dish and spoon over the topping.
  • Crisscross some olive oil over the topping and round the circumference.
  • Cook in the oven for about 15 minutes–[it should be nicely browned and come out sizzling a little!].

We had it for lunch.
The juices from the tomato salad melded well with the anchovy breadcrumb topping.

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