Sweet and sour zucchini
This recipe makes a delicious accompaniment for roast or sautéed chicken, and may be served hot, warm or cool, but not chilled. This recipe is inspired by The Silver Spoon (Phaidon), a translated encyclopedia of Italian recipes. This recipe also encourages the zucchini to take up other companionable flavours.
- Heat the oil in a large frying pan, cut the zucchini in medium-thin slices and fry over a moderate heat, stirring often, for 5 minutes. Add the chopped garlic towards the end of the cooking time.
- Toast the pine nuts in a baking dish in a moderate oven until light gold. Add the pine nuts, sultanas, vinegar, water and sugar to the zucchini. Season with salt. Mix well and cook for another 5 minutes.
- Chop the 2 small anchovy fillets and add. Cook for another minute or two. Serve warm.