Baby courgettes in umido

Baby courgettes in umido
  • Serves icon Serves 6
  • Time icon Takes 10 minutes to make, 15-20 minutes to cook

This Italian baby courgettes recipe from Jacob Kenedy, chef-patron of Bocca di Lupo, is an ideal vegetarian antipasti plate.

Nutrition: per serving

Calories
209kcals
Fat
9.4g (3.2g saturated)
Protein
4.6g
Carbohydrates
16.7g (3.8g sugars)
Salt
0.2g
Calories
209kcals
Fat
9.4g (3.2g saturated)
Protein
4.6g
Carbohydrates
16.7g (3.8g sugars)
Salt
0.2g

Ingredients

  • 12 baby courgettes, preferably with their flowers attached
  • 3 garlic cloves, thinly sliced (optional)
  • Extra-virgin olive oil
  • 3 tbsp chopped fresh flatleaf parsley

Method

  1. Firmly pack the courgettes in the bottom of a wide saucepan in a single layer, then scatter with the garlic (if using). Pour over enough oil so it comes 5-6mm up the sides of the pan. Add enough water to just cover the courgettes. Season well with salt and pepper, then cook over a high heat, partially covered, until you can hear that all the water has evaporated and the courgettes are just starting to sizzle. Remove from the heat before they start to brown, then add the parsley.
  2. Leave to cool to room temperature in the pan, then spoon into a serving dish and serve with some of the cooking oil drizzled over.

delicious. tips

  1. Serve as an antipasti plate alongside sardines in saor.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Alpine recipes

Fontina and cambozola on sourdough toasts with parma ham

This posh cheese on toast sees fontina, cambazola, parma ham, sweet roasted pears and crunchy...

Save recipe icon Save recipe icon Save recipe

Vegetarian starter recipes

Gnudi with fried sage, hazelnuts and jerusalem artichoke crisps

You’ve heard of gnocchi but have you ever tried gnudi? They are little dumplings made...

Save recipe icon Save recipe icon Save recipe

Italian starter recipes

Pancetta, watercress and mozzarella arancini

Crispy arancini risotto balls with a soft and gooey mozzarella, pancetta and watercress centre. The...

Save recipe icon Save recipe icon Save recipe

Peach recipes

Peach, crispy pancetta, olive and mozzarella salad

If you haven’t tried peaches in a savoury dish yet, this is a good place...

Subscribe to our magazine

Subscribe to delicious. magazine for HALF PRICE

Subscribe

Join our newsletter

Packed with menu ideas, recipes, latest competitions and more...

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.