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This lovely recipe is taken from Ursula Ferrigno's Italy: sea to sky. When rocket was not available, we have also made this with baby spinach - you could either leave it raw, if it is very delicate, or toss it in a pan with a squeeze of lemon juice and cook, turning the leaves constantly until they are wilted and soft.
| 500 g small young courgettes |
| 4 tablespoons extra virgin olive oil - use a good one |
| juice of 1 unwaxed lemon, and the finely grated zest of two |
| sea salt and finely ground black pepper |
| 150 g rocket |
| 100 g parmesan, sliced into fine slivers |
Bring a saucepan of water to the boil. Add the courgettes and boil for 3 minutes. (This recipe is much tastier with baby courgettes, but if you can only get large ones, then boil them for about 5-6 minutes, depending on size.) Plunge the courgettes into cold water, drain, and pat dry.
Top and tail the courgettes, then slice them at an angle into thin ovals and place in a bowl. Mix together the olive oil, lemon juice, zest, salt and pepper, and pour over the courgettes. Mix, then leave to marinate for 5 minutes. Taste and adjust seasoning if necessary.
Wash and dry the rocket, removing stems and any yellowing leaves. Make a bed of leaves on the serving plate, top with the courgettes, and arrange the parmesan slivers on top.
31 December 2003
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