This simple dish is so easy to make and a good way of using courgettes now that they are so cheap and you may even have an abundance of them in your garden. It’s a bit like finding out that you’ve been speaking prose all your life, I discovered that cooking courgettes a particular way was a proper Italian dish. Who knew! I found out because a friend raved about a wonderful dish that the Quality Chop House had included in her delicious take away dinner. We looked it up. Found we had both been cooking something like it for some years. Lesson: there is nothing new in cookery or recipes. I made it tonight and let it cool so that it was eaten warm. Delicious. The proper Italian recipe has parsley as the third main ingredient but I didn’t have any. However I did have abundant fresh mint. So that’s what I used here. This dish works wonderfully well served either warm or cold as a side to any spicy or strongly flavoured food. You could eat any leftovers for lunch the next day for with some beautiful bread and a simple tomato salad.
Serves 2 as a side dish
2 small courgettes
2 garlic cloves
1 small onion
4 tablespoons olive oil
4 medium well flavoured tomatoes
Handful fresh mint
Handful fresh basil
Cut the courgettes into thin slices on a slant. Crush the garlic and fine chop the onion. Heat the oil and let the courgette slices fry on a high heat for about three minutes, moving them constantly. Add the garlic and the onion and stir fry it all for another minute, keeping the heat high. Add the salt and pepper. Slice the tomatoes in half and add them to the pan. Turn down the heat, clap on the lid and simmer for 15 minutes. While this is happening, fine chop the herbs. The courgettes should now be softened and slightly golden. Take the pan off the heat and add the herbs.
Let the trifolata cool for a little while before serving it warm.