For Six.
Ingredients: 1 kg Courgettes (or Zucchini, for non UK cooks); 2 tablespoons Olive Oil; 30g Butter; Salt; generous pinch of Cinnamon; freshly ground Black Pepper; 4 tablespoons of Wine Vinegar; 2 tablespoons of Sugar (or sweetener).
Method:
1. Slice the Courgettes into half-inch rounds, place in a colander and sprinkle with salt; leave for an hour to sweat out their water.
2. Melt the Butter in a saute pan along with the Oil. After the Courgettes have finished 'sweating', cook them over a medium heat in the Oil/Butter mixture for about twenty minutes or so, until tender.
3. Add the Cinnamon (sprinkle it across all the Courgettes to avoid it just sticking in one 'glob'), a generous amount of Pepper, Vinegar and Sugar, and continue to cook for a few more minutes, turning the slices in the cooking juices. When they are done, the courgettes should be nicely browned, and the cooking juices should be quite syrupy.
I think this is originally Elizabeth David, as interpreted by Jane Grigson....
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2 comments:
Mmmm ... it's E. David, pure and unadulterated - JG's recipe is a little different (that Sicilian thing of pinenuts and raisins). So good to get two of my favourite cookery books off the shelf
Joanna
joannasfood.blogspot.com
Well you've prompted me to go and check - which is always a good thing, as it generally leads to new discoveries. The Grigson recipe for Courgettes with Cream & Rosemary I hadn't tried before - it didn't make those terrible 'Whole Food' sausages any better, but at least meant I didn't go entirely hungry once I'd donated the sausages to the dogs! Thanks for the puff on your blog, btw.....
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