Cut the ends of 2 courgettes, then cut them lengthwise in 2 mm thick slices.
Put the courgettes in a bowl with 2 tablespoons of oil and use a pastry brush to get them all lightly coated.
Heat a large non-stick frying pan over a fairly high heat. Working in batches, sear the courgette slices for about 2 minutes on each side until tender and golden. Transfer them to a shallow dish.
Take the frying pan off the heat and let it cool down a bit. Add the remaining 3 tablespoons of oil, finely sliced garlic and the zest of a lemon. Heat very gently for a few minutes – the residual heat in the pan may be enough – you just want to take the raw edge off the garlic and infuse the flavours into the oil.
Pour the infused oil over the courgettes. Add some salt and pepper, a little squeeze of lemon juice and torn mint or basil leaves . Toss together, cover and leave for 1 hour at room temperature
Serve with the torn mozzarella scattered over it
(From Hugh Fearnley Whittingstall, Veg!)
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