Recipe: Courgettes with anchovies, chunky pangrattato and mozzarella with EVOO

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This dish is my way of willing spring along. It makes a lovely lunch served simply with a leafy salad on the side. Who knows, weather permitting, you might even be able to have it outside.

Serves 4

INGREDIENTS:

4 courgettes
2 tbsp extra virgin olive oil, plus extra to drizzle
40g day-old ciabatta
2 garlic cloves, crushed
Few lemon thyme sprigs, leaves only
Grated zest 1 lemon
½ tsp crushed chillies
Few mint leaves
Few basil leaves
6-8 anchovy fillets in extra virgin olive oil
2 buffalo mozzarella, torn

DIRECTIONS:

Blanch the courgettes in a pan of salted, boiling water for 4 to 5 minutes, until just cooked. Drain and refresh in iced water. Cut the cooled courgettes in half lengthwise and scoop out the flesh with a spoon. Discard the flesh and place the courgettes on a platter. Season with salt and a light drizzle of olive oil.

Courgettes with anchovies, chunky pangrattato and mozzarella (Jonathan Gregson)
Preheat the grill. Roughly chop the ciabatta and toss into a bowl with 2 tbsp of olive oil, the garlic, thyme sprigs, lemon zest and chilli.

Tip on to a baking tray and grill until lightly golden. Leave to cool then stir through the mint and basil leaves, anchovy fillets and buffalo mozzarella. Spoon the mixture into the hollow courgettes, add an extra drizzle of olive oil, and serve.

Recipe source: Food stylists: Marina Filippelli and becky wilkinson; stylist: Rachel Jukes

Recipe: Courgettes with anchovies, chunky pangrattato and mozzarella with EVOO, 3.9 out of 10 based on 86 ratings

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