Tikvitchki s Anshoa

Courgettes Stuffed with Anchovy

Preparation info

  • Serves


    • Difficulty


Appears in

Mediterranean Seafood

By Alan Davidson

Published 1981

  • About

This is an old family recipe, demonstrated to me by Maria Johnson, née Kaneva. It is equally delicious hot, cold or just warm.


  • 1 or 2 small (50 g/2 oz) cans of anchovy fillets
  • 8 to


Scrape the courgettes lightly, lengthways, with a knife, so as to produce a striped effect. Put them into a pan of fast-boiling water, with a little salt, and cook them over a moderate heat for about 20 minutes or until they are so softened that if you press one with a finger the indentation will remain. Drain them, let them cool, then cut each in half lengthways. Scrape out and reserve the fle