Confit courgettes
Simple Too, p. 186
Cooking courgettes this way – pretty low and slow in a relatively large amount of oil – means a few things. One is that they’re super rich. Another is that they’re as good after a few hours, or the next day at room temperature, as they are fresh out of the oven. Embrace the amount of oil – these courgettes are almost like a sauce you can serve with something very simple: a slice of fish, roasted chicken, or just piled onto bread with a slice of feta. A mandoline is your friend here: if you haven’t got one, then it might be something to include on your next birthday wish list.
Ingredients
- 800g mix of yellow and green courgettes, thinly sliced
- 2 tsp tomato paste
- 2 tbsp capers
- 2 preserved lemons, seeds removed, finely chopped (40g)
- 2 garlic cloves, thinly sliced
- 145ml olive oil
- 1 tsp dried oregano
- 1 tbsp aleppo chilli flakes
- 10g oregano sprigs
- 1 lemon, zest thinly shaved to get 4–5 strips, wedges for serving
- Fine sea salt and black pepper
Capture the full recipe from the book
Open Simple Too at page 186 and take a picture with the CookCook app. The ingredients and steps will show up in the app, ready to cook from.
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