Poor man’s courgettes – Salento style

Zucchine alla poverella, versione salentina. From Salento, Puglia.

  • 1 kilogram courgettes, washed and cut into chunks
  • 2 cloves garlic, peeled but left whole
  • olive oil
  • parsley, chopped
  • salt

  1. Sprinkle the courgettes with salt and drain in a colander for a while to remove some of their liquid.
  2. Fry the cloves of garlic in plenty of olive oil until golden. Remove the garlic and discard.
  3. Add the courgettes to the pan and fry until done. Note: Shake the pan rather than stirring to avoid the courgettes becoming mushy.
  4. Adjust the salt, sprinkle with parsley and serve as an antipasto or a side dish (it is also good cold)

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