Taken fresh from the garden, this is the best way to enjoy your courgettes you patiently watched grow all spring long. When you grow vegetables yourself you gain new respect for something you brought life to. You could have easily bought this vegetable at the grocery store without even thinking of where it was made but you chose to watch it grow from seed. It took months of your time and now you want to finally enjoy the fruits of your labour. The simplicity of this recipe means you give full respect to your well deserved crop and allows the subtle flavour of the courgette to shine.
Hate gardening? No problem, just make sure you find the best courgettes you can get your hands on. Go to your farmer’s market and pick something fresh from the soil.
Inspired from my time spent in Tuscany where the combination of sage and garlic is used religiously. Try to find the best quality of ingredients for this dish as it is so simple and has nothing to hide.
Courgette with Garlic, Sage and Lemon
- Metal strainer for frying the sage leaves
- 100 ml olive oil here is the time to use the fancy stuff
- 1 bunch fresh sage leaves picked
- 1 lemon
- 2 cloves garlic
- 2 Courgettes Cut into medium size pieces
- Crush your garlic and place in a big frying pan with all the olive oil. Gently bring the oil to a medium temperature and fry the garlic. The most important stage here is to carefully fry the garlic until it is golden without burning the garlic or the oil. If you burn either, start again as it will taste horrible. Once the garlic is browned, remove it from the oil.
- Once your oil is hot and the garlic nicely browned, begin to fry your sage leaves in batches until crispy. Set on paper towel to drain the excess oil and season with salt immediately.
- Now you should have a beautiful sage and garlic oil. Gently fry your courgettes in the oil being careful again not to burn the oil. You want a nice golden colour and the courgette to be soft. Season generously with salt and pepper and place a lid on top to help them cook evenly.
- Once the courgettes are soft, remove the lid (be careful as water from the lid can drip into the oil and splatter). Add the fresh lemon juice at the end. To serve, place the courgettes nicely on the plate, drizzle the flavoured oil over the vegetables and top with the crispy sage.Enjoy with a bit of crusty sourdough bread.