Courgette salad

Some friends recommended a little osteria in the old city, so I gave it a go last weekend. We were warned beforehand about the offhand rudeness of the staff. Just as well, because it wasn’t an exaggeration ūüôā

“You want to eat? Sit there! No, not there, THERE!”

He was just as bad to the locals, so we didn’t feel picked on. The food more than made up for it. (It was actually quite entertaining in a ‘Fawlty Towers’ kind of way)

This is my attempt to recreate a salad served as part of the antipasti. Again, it is so simple that it doesn’t really count as a recipe. You must use really¬†small and fresh courgettes though.

Courgette salad ingredients

Courgette salad ingredients

  • Small, very fresh courgette,, halved and then thinly sliced.
  • white wine vinegar
  • olive oil
  • salt

  1. Season the courgettes with a little salt and then dress with oil and vinegar (about 3-1 oil to vinegar)
    Errrmmm…that’s it ūüôā
Courgette salad

Courgette salad


The original version looked like this.

osteria antipasti

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Potatoes with garlic and rosemary

A great side dish. Goes great with¬†a roast. If you don’t have to meet anyone within the following 24 hours, peel and eat the garlic, it’s delicious. Otherwise fish it out and throw it away. The potatoes will still retain a distinct but not overpowering garlic kick. Serves 4

Potatoes with garlic and rosemary finished dish

Potatoes with garlic and rosemary finished dish

  • ¬† 4¬†¬†medium¬† potatoes — diced
  • ¬† 1¬†¬†head¬† garlic —¬†separated¬†into cloves, but not peeled
  • ¬† 2¬†¬†sprigs¬† rosemary — removed from the stalk and roughly chopped
  • ¬† olive oil
  • ¬† coarse sea salt
  1. Fry the potatoes and garlic in a little olive oil over a medium heat
  2. When nicely brown and cooked through (about 25 mins) , throw in the rosemary
  3. Season with sea salt and serve immediately.