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3
as a first courseEasy
By Jane Grigson
Published 1991
I think that recipes like this and Sarde a Beccafico are the closest we get to medieval cooking, with its air of the Middle East and Saracen tastes.
Cut the courgettes into slices lengthways, so that they end up as strips. Simmer the garlic in the oil gently for 2 minutes, and then put in the courgettes. Keep them moving about until coated and beginning to colour lightly. Pour in the vinegar and water and cover with foil, or a lid. Simmer for 10 minutes.
Meanwhile, rinse the anchovy fillets if salted, or drain the oil from canned on