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| Ingredients | | 3 tablespoons extra virgin olive oil | | 1 white onion, finely sliced | | 2 cloves garlic, finely minced | | 4 courgettes, finely sliced lengthwise | | 1/3 cup breadcrumbs | | 1/2 cup peas (fresh or frozen), blanched | | 2 tablespoons raisins or currants, soaked in water for at least 20 minutes, then drained | | 2 tablespoons pine nuts, lightly toasted in a low oven | | sea salt | | freshly ground black pepper | | 2 tablespoons lemon juice | | 1/4 cup flat-leafed parsley, roughly chopped |
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| Courgettes with Peas, Parsley & Pine Nuts |
| 01 / 03 / 03 Natalia Schamroth |
| Photography by Steve Brown |
| Combining pine nuts, breadcrumbs and currants is a Sicilian influence. This sweet and crunchy mix is really delicious with fish, so it will go perfectly with the spiced fish recipe that follows. |
Method |
SautŽ the onion in the olive oil in a large heavy-based frying pan until soft. Increase the heat and add the garlic, courgettes and breadcrumbs. Stir-fry until courgettes and crumbs are lightly browned. Add the remaining ingredients and toss well. Serve immediately. Serves 4. 
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