zucchini (courgette) puttanesca

we didn’t have many zucchini this summer. maybe the zucchini was too hot or we were away during the main harvest time. this recipe is more from the beginning of summer when we harvested fresh, small, crunchy courgettes. with a bit of luck, you’ll probably still get them now.

and the zucchini puttanesca certainly tastes good not only in summer. only the optical colour frenzy is made to brighten up the slowly earlier darkening days.

the taste explosion of tomatoes, anchovies, garlic, olives and chilli can hardly be talked about.

not surprisingly, donna hay thought it up. found in one of the donna hay magazines of the last months and in any case a candidate for the collection of zucchini recipes that should be repeated next summer!

in that sense, good appetite and much joy with the last rays of sunshine.

for 4:

8 cloves of garlic
2 red chili
2 lemons
2 tbsp olive oil
1 tsp sea salt
600g baby tomatoes
black pepper
1,2 kg zucchini (courgettes)
2 cups mixed olives
100 g anchovis
1 cup flat-leaf parsley

fresh ciabatta to serve

preheat the oven to 180°C.

place the garlic, halved and seeded chili, halved lemons and one tbsp of the olive oil on a baking tray. cook for 10 minutes.

add the tomatoes, salt, pepper and 1 tbsp of the olive oil and cook for further 15-20 minutes. in the meantime you can spiralise the zucchini. take a julien peeler to do so.

after the baking time, squeeze the garlic out of the skin and mash it. put it back on the tray and add also the spiraled zucchini, tomatoes and olives and put it back into the oven for some minutes to warm up.

finally add the anchovies and parley and mix to combine.

enjoy!

***********************

für 4:

8 knoblauchzehen
2 rote chilischoten
2 zitronen
2 esslöffel olivenöl
1 teelöffel meersalz
600g kleine tomaten
schwarzer Pfeffer
1,2 kg zucchini
2 tassen gemischte oliven
100 g anchovis
1 tasse glatte petersilie

frisches ciabatta

den ofen auf 180°C vorheizen.

knoblauch, halbierte und entkernte chili, halbierte zitronen und einen esslöffel olivenöl auf ein backblech legen. 10 minuten backen.

tomaten, salz, pfeffer und 1 esslöffel des mlivenöls dazugeben und weitere 15-20 minuten backen. In der zwischenzeit die zucchini mit einem julienschäler spiralförmig aufschneiden.

nach der backzeit den knoblauch aus der schale drücken und zerquetschen. wieder aufs blech geben und auch die spiralförmigen zucchini, tomaten und oliven hinzugeben und zum aufwärmen für einige minuten zurück in den ofen stellen.

zurück auf das tablett und legen und auch die spiralförmigen zucchini, tomaten und oliven hinzufügen und stellen zum aufwärmen für einige minuten in den ofen stellen.

zum schluss die sardellen und die petersilie dazugeben und vermengen.

viel freude!

 

holiday on your plate: zucchini fritters and tzatziki // ferien auf dem teller: zucchini fritters und tzatziki

even though summer here is not really like we wish it would be, the garden starts to look like summer. as up to now we had almost nothing but asparagus to harvest, we are now going to have courgettes (zucchini), cucumber, beans, peas and i think i already saw a red tomato or two. Continue reading

socca with grilled asparagus, dill and feta // socca mit spargel, dill und feta

today is the last day to harvest asparagus before the traditional end of the season. on june 24th the germans stop harvesting asparagus to allow the plant to recover. because what we are eating and enjoying so much is nothing less than the sprouts. cutting off the sprouts all year long would kill the plant. Continue reading