Crisp, Flowering Courgettes with Mozzarella & Anchovy

Preparation info
  • Serves


    • Difficulty


Appears in
A Passion for Cheese

By Paul Gayler

Published 1997

  • About

My good friend Stuart Partridge, chef at the Hassler Hotel in Rome, first prepared this dish during a recent visit to the Lanesborough. I love the pure simplicity of its flavours. You could serve the courgettes with a tomato sauce but I like them best with just a squeeze of lemon juice. Although very young courgettes with their yellow flowers still attached are sold in markets in France and Italy, they are not generally available in the UK. However, if you grow your own cou