Monday, August 27, 2007

Courgettes with Peas, Parsley & Pine Nuts

By Natalia Schamroth

Photography by Steve Brown

Cuisine Magazine

Combining pine nuts, breadcrumbs and currants is a Sicilian influence. This sweet and crunchy mix is really delicious with fish.


3 tablespoons extra virgin olive oil

1 white onion, finely sliced

2 cloves garlic, finely minced

4 courgettes, finely sliced lengthwise

1/3 cup breadcrumbs

1/2 cup peas (fresh or frozen), blanched

2 tablespoons raisins or currants, soaked in water for at least 20 minutes, then drained

2 tablespoons pine nuts, lightly toasted in a low oven

sea salt

freshly ground black pepper

2 tablespoons lemon juice

1/4 cup flat-leafed parsley, roughly chopped

Saute the onion in the olive oil in a large heavy-based frying pan until soft. Increase the heat and add the garlic, courgettes and breadcrumbs. Stir-fry until courgettes and crumbs are lightly browned. Add the remaining ingredients and toss well. Serve immediately.

Serves 4.

No comments:

Post a Comment