Name: Zucchini in Agrodolce (Sweet–sour courgettes)
Yield: Serves 3 as a first course, 4–5 as an accompanying vegetable
Ingredients: 3 × 15 ml spoon (3 tablespoons) pine kernels or chopped almonds; salt and pepper; 6–8 anchovy fillets, salted or canned in oil; 3 × 15 ml spoon (3 tablespoons) water; 3 × 15 ml spoon (3 tablespoons) wine vinegar; 500 g (1 lb) small courgettes; 3 × 15 ml spoon (3 tablespoons) olive oil; 30 g (1 oz) sultanas or raisins; a large clove of garlic, chopped finely

Preparation info

Serves
3
as a first course

Difficulty
Easy

Appears in

The Cooking of the Mediterranean

By Jane Grigson

Published 1991

About

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.

Ingredients

500 g (1 lb) small courgettes
a large clove of garlic, chopped fine

Starter
Pescatarian
Gluten-free
Mediterranean

Method

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

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Ingredients

Method

Part of