when i crave something with a lot of flavour i err towards italian cuisine. i don’t know why but the recipes are always delicious. and here’s one i prepared earlier, zucchine trifolate e cannellini. it’s typical to serve it with sardines but, for me, a big hunk of sourdough drizzled in garlic oil also works a treat.
Prep | 5 mins.
Cook | 10 mins.
Serves | 4.
INGREDIENTS.
⁃ 2tbsp olive oil.
⁃ 4 courgettes.
⁃ 2tbsp dill.
⁃ 30g flat leaf parsley (reserve some to garnish).
⁃ Juice of 2 lemons (zest one as well).
⁃ 1tsp chilli flakes, to garnish.
METHOD.
⁃ heat the oil in a large saucepan over medium heat.
⁃ sauté the courgettes for 8 mins, stirring occasionally.
⁃ add the lemon, beans and herbs and cook for a few mins.
⁃ garnish with the reserved parsley and chilli flakes.
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