Wednesday, August 09, 2006

courgette update 

Yellow courgette fried in olive oil with some cherry tomatoes and garlic. Quite nice but not spectacular. Suspect the courgettes should have been picked earlier as they're a bit thick-skinned.

Fascinating stuff I'm sure you'll agree.

I'm pretty sure that's what we call a zuchinni, sounds interesting anyway

haven't tried it with yellow courgette but frequently with green -- fried in quite a lot of oil til really well caramelised on both sides -- delish!
(and yes they are what americans call zuchinnis)

if you slice a courgette length-wise instead of width-wise into rings, I swear it tastes completely different.

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