Letitia Ann Clark's Slow-Cooked Courgettes #LeithsTakeovers

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Letitia Ann Clark's Slow-Cooked Courgettes #LeithsTakeovers

Bitter Honey by Letitia Ann Clark (Hardie Grant, Hardback & eBook) Photography © Matt Russell

The courgette (zucchini), like the aubergine (eggplant), is something the Italians understand well. They know that liberal oil is the key to unlocking the sweet nuttiness of this water-heavy vegetable.

In this recipe, the courgettes are cooked long and slow, in plenty of olive oil, with a sprinkling of dried chilli and lots of finely sliced garlic. The resulting luxurious combination is delicious on its own, served with a scattering of mint and some toasted almonds as a standalone dish, or as a silky bed on which to pile pork chops or roast chicken. After eating them like this, you’ll never think ill of a courgette again. I love mint here, but any soft herb is good (dill, tarragon, basil or parsley). I can taste almonds in courgettes. If you try this combination, maybe you will not think me completely mad.

Ingredients

Serves 4-6

Slow-Cooked Courgettes with Mint, Chilli and Almonds
5 tablespoons olive oil
3 garlic cloves, finely sliced
700 g courgettes (zucchini), halved and thinly slicedwidthways
1 dried chilli, crumbled, or a pinch of chilli flakes
Sea salt
Handful of mint leaves, chopped
Pinch of lemon zest
2 tablespoons almonds, toasted and chopped roughly

Instructions

  1. In a heavy lidded frying pan (skillet) over a medium heat, warm the oil and then add the garlic and the courgettes. Add the chilli and cook over a medium-low heat, stirring occasionally, so that the courgettes begin to take some colour and caramelize.
  2. After 5–10 minutes, when a fair few of the courgettes have caramelized, place the lid of the pan on and turn the heat down. Cook for another 10 minutes, stirring occasionally; if they begin to catch, add a splash of water.
  3. Once softened, taste and season. Add the chopped mint, lemon zest and almonds just before serving. This is best eaten at room temperature, with crusty bread and cheese.



Letitia Clark is a chef, food writer and illustrator. Originally from Devon, Letitia trained at Leiths in 2010, and then went on to work in some of London’s top restaurants. In 2017 she moved from London to Sardinia. Her first book, Bitter Honey: Stories and Recipes from Sardinia, was published in April, to huge acclaim. The New York Times named it as one of the cookbooks of the year. Letitia continues to write, draw and cook from her home in Sardinia, and is currently working on her second book, as well as planning her Agriturismo. Bitter Honey by Letitia Clark (Hardie Grant, Hardback & eBook) Photography © Matt Russell

If you are motivated by a love of good food and want to carve out your own path in the food industry, you can visit Leiths virtually here and experience a virtual tour of the school, see a true to life cooking demo, and hear from more of our alumni and current students. Book a one to one chat with us through this page and see where the Leiths diploma could take you... to Sardinia and beyond.

Letitia Ann Clark

Author: Letitia Ann Clark

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