Get Premium access to all the latest content online
Subscribe and view full print editions online... Subscribe
Marinated courgette ribbons
Serves SERVES 6 AS AN ANTIPASTI Starters and mains
Ingredients
- 3 yellow courgettes
- 3 green courgettes
- 100ml olive oil, for frying
For the marinade
- 100ml extra-virgin, cold pressed olive oil
- 2tbsp white balsamic vinegar (sometimes called condimento) grated rind and juice of 1 lemon
- 3 garlic cloves, crushed to a paste with a little salt
- 3 large sprigs mint, leaves removed and chopped
- 10g flat-leaf parsley, chopped
To serve
- salami, olives and crusty bread
Method
Preheat the oven 120°C/250°F/ Gas ½. Line 2-3 large baking trays with baking parchment. Slice courgettes lengthways into 0.25cm slices and place on the trays. Put in oven for 1 hour – don’t let them colour.
Make the marinade. Put the oil in a screw-topped jar and add the vinegar, lemon rind and juice and the garlic. Shake to emulsify, add the herbs then set jar aside.
When the courgette strips have dried out, heat the oil for frying in a large frying pan and fry in small batches for a few seconds until tinged golden. They turn quickly so keep an eye on them. Drain on kitchen paper then put in a large dish. Scatter with pepper, pour over the marinade and chill overnight. Remove from fridge 30 minutes before eating. Serve with salami, olives and crusty bread.
Advertisement