Saturday, August 7, 2010

Courgettes and cava

In the summer the price of courgettes comes down and the quality goes up - my greengrocer has nice tasty little ones at the moment for about half the price of the ones usually available during winter, which often manage the trick of being both watery and bitter. I had some leftover cava in the fridge, and couldn't resist the opportunity for more alliterative lunacy, although obviously any dry white wine will do. I served these with linguini, but they would also be good just as a vegetable dish in their own right.

I sometimes worry that my blog gives a misleading impression of civilised adults and well-trained children sitting down together to eat. I guess that's what we aim for, but the reality tends to be closer to the photo below - abandoned plates on the table, open cupboard doors, children lurking behind one's back and the like.


Ingredients
500g courgettes
2 cloves of garlic
1/2 tsp salt
olive oil
good splash of cava (or dry white wine)
handful of fresh basil leaves, chopped
pepper

Method
  1. Top and tail and wash the courgettes, cut them crosswise into 5 cm segments, and then lengthwise into chunky matchsticks. Peel and finely chop the garlic.
  2. Put the courgette and garlic in a large pan with plenty of olive oil, sprinkle with salt and sautee gently until the courgette is done but still has a little bite.
  3. Add the cava and cook for another minute or so, then add the basil and a little freshly ground black pepper.

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