hellomagazine.com's homepage, The place for daily celebrity news

The Recipe Room

Get your own blog on "The Recipe Room" Register here
follow us on: Facebook Twitter

Cover: Head Over Heels

23Jul 12

Zucchine al pomodoro

 

This is another simple summer dish. Once again the marriage of mint and courgettes gives this dish a slightly exotic, North African flavour,  so common in Pugliese cooking.

The secret however  is in the quality of the olive oil.  ‘Supermarket own’ just won’t cut it, I’m afraid.

If you are after a truly authentic Italian experience you will have to invest some time and money trying to source the best extra virgin olive oil you can find.

The main olive oil producing regions are Puglia, Tuscany, Liguria and Sicily.  Each with it’s own unique character and flavour.  Therefore your choice will depend very much on your taste (a little like wine) however I think it goes without saying that I would recommend using good quality extra virgin olive oil from Puglia,  if you wish to create the real thing.

This therefore may require a trip to a good Italian delicatessen. However once you have discovered your favourite oil you can usually buy it five litre cans making it far more cost effective.

The effort however will be well rewarded, I promise.

This recipe is made with fresh tomatoes and if you have any left over, you could always use them for a delicious Spicy Tomato Chutney.

Zucchine al Pomodoro
Author: 
Recipe type: Main dish, side dish
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
A colourful summer dish that maximizes the flavour of fresh tomatoes, if these are not available however good quality canned tomatoes work just as well.
Ingredients
  • 2 courgettes per person
  • 1 clove of garlic
  • Extra virgin olive oil
  • 500g fresh ripe tomatoes/ or good quality canned Italian tomatoes
  • Fresh mint leaves
  • Salt and Pepper to taste
Instructions
  1. Top and tail the courgettes (but keep them whole)
  2. Slice down the middle
  3. Insert a slither of garlic and a couple of fresh mint leaves
  4. Sautè the whole courgettes in olive oil, turning frequently until golden brown on the outside
  5. Add chopped fresh tomatoes or canned tomatoes
  6. Season with salt and pepper to taste
  7. Cover and cook over a medium heat until the courgettes have softened

 

 

 

 

 

 

Tags: , , ,

2 comments

  1. Very original!

    Reply
  2. The extra virgin olive oil is the secret of Mediterranean cuisine … Perfect article!

    Reply

Write your comment

Rate this recipe:  
*

Categories