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.
Robin Ellis 