Zucchini trifolati



Keywords: zucchini trifolati
Description: Talk about a taste of summer. This is a really fantastic little recipe from Ruth Rogers and Rose Gray owners/chefs of the amazing London River Cafe. I have one of their cookbooks – “Italian

Talk about a taste of summer. This is a really fantastic little recipe from Ruth Rogers and Rose Gray owners/chefs of the amazing London River Cafe. I have one of their cookbooks – “Italian Two Easy”, and it is brilliant. Effortlessly simple, but just striking food that you will honestly remember for years. Much like their restaurant!

So this was a quick lunch today. I am working from home, to spend a little more time with the family, and decided I would do this recipe again. For the last couple of summers we would have this at least once every two weeks – when tomatoes and zucchini’s are great.

Like everything from the book, it is simple. Really really simple. That means of course that the best ingredients are called for. If you only have 5 ingredients in a dish, you had better make sure they are bloody good!

So the idea is really simple. Cut up a zucchini, sauté it over a high heat with some garlic, chuck in some lovely cherry tomatoes, salt and pepper. Cook for a bit, bung in some fresh basil and some really good olive oil – and let it sit. After 10 minutes you have lunch. Awesome, awesome stuff.

I had this with some pan seared sea scallops, but it would also go great with some grilled meat and fish.

Zucchini Trifolati with cherry tomatoes and basil (adapted from “Italian Two Easy, by Ruth Rogers and Rose Gray)

Cut the zucchini in half lengthwise. Cut each piece into small chunks – about 1/2” thick. Squeeze the tomatoes to let out some of their juice. Discard the juice, and keep the tomatoes. Peel and slice the garlic cloves.

In a large saute pan over a high heat, heat 2 tablespoons of olive oil. When the oil is hot, toss in the zucchini. When this just starts to brown toss in the garlic. When the zucchini is browned nicely, add in the cherry tomatoes, and season with salt and pepper to taste. Let this cook for 5 minutes, stirring occasionally. Mix in the basil, and pour over a little of the really good olive oil. Cover, and let stand for 10 minutes off the heat before eating.




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