| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Campanile |
4 |
servings |
INGREDIENTS
| 2 |
kg |
Courgettes. |
| 3 |
|
Garlic cloves. |
| 1 |
bn |
Parsley. |
| 4 |
tb |
Olive oil. |
|
|
Salt; pepper. |
INSTRUCTIONS
1 Rub the courgette skins lightly, wash them and cut in rings of about 1/2
cm thick. Leave them for 10 minutes to drain. Peel the garlic and chop
roughly. Wash and chop the parsley.
2 Heat the oil in a pan. Fry the courgettes, stirring with a wooden spoon
so that they soak up the oil. Lower the heat and simmer for 20 minutes.
3 Ten minutes before the end of the cooking time, add the garlic, and
season. Stir, and decorate with the chopped parsley before serving.
Campanile tip:
Make sure you wash the courgettes well because earth can stick to their
skin.
The courgette was long used solely in Mediterranean cuisine, it only
crossed north of the river Loire about 50 years ago.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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