Vegetables are considered so important by the Italians that they have been given their own course within a formal Italian meal. Always use small firm, freshly picked courgettes/zucchini that aren’t overly large, otherwise the dish will end up too watery.
12 small, firm courgettes/zucchini (freshly picked, if possible)
30 g/2 tablespoons unsalted butter
1 tablespoon olive oil
3 garlic cloves, crushed
handful of fresh mint, leaves only, chopped
sea salt and freshly ground black pepper
Serves 4–6
Top and tail the courgettes, then cut them into thick rounds
Melt the butter and oil in a heavy-based saucepan over a medium heat. Add the courgettes and coat in the butter and oil, then add the garlic and salt. Turn the heat down to low and cook for about 40 minutes, partially covered, stirring occasionally, for the courgettes to develop in flavour.
Taste and adjust the seasoning, add the chopped mint and serve.
Note: The courgettes must not brown as the flavour will be ruined.
This recipe is from Cucina del Veneto by Ursula Ferrigno. To get more great blog posts like this one - direct to your inbox – be sure to sign up to our mailing list here.