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Sizzling courgettes agrodolce
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Serves: 4 as a side
4 tbsp extra virgin olive oil
4 medium courgettes, thickly sliced
1 small red onion, finely sliced
2 tbsp pine nuts
1 garlic clove, sliced
3 tbsp sherry or red wine vinegar
1 tbsp light brown soft sugar
2 tbsp flame raisins
3 fresh oregano sprigs, leaves stripped
1. Put 3 tbsp olive oil in a large frying pan and set over a medium-high heat. Add the sliced courgettes and cook briskly, stirring occasionally, for about 10 minutes, until sizzling and golden. Spoon the fried courgettes onto a plate, leaving as much oil as possible in the pan.
2. Turn the heat down a little and add the onion to the pan. Cook for 5 minutes, stirring often. Stir in the pine nuts and garlic, then cook for a further 2 minutes, until the pine nuts begin to brown.
3. Add the vinegar, sugar and raisins to the pan and simmer for a minute or so to form a syrupy glaze. Return the browned courgettes to the pan and heat through for a further 2 minutes, tossing now and then to coat the vegetables. Season, drizzle with the remaining 1 tbsp oil and serve with fi sh or chicken and some crusty bread, if liked.
This recipe first appeared in Waitrose Food, July 2017 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
This recipe was first published in July 2017.