courgettes trifolati

Add enough olive oil to a wide-based pan to generously coat the base.
Add the garlic and place over a low heat.
Cook gently for 10 to 15 minutes to soften the garlic and infuse the oil.
Meanwhile, prepare the courgettes. Cut them into a variety of shapes, such as squares, triangles and angled batons.
Include some very thin shaved slices, as these will break down and help bind the mixture.
Remove and reserve the garlic cloves with a little of the infused oil.
Increase the heat to moderate-high.
Add enough courgettes to generously cover the base of the pan.
Cook in batches if needed. Season lightly with salt and pepper and stir to coat in the oil.
Cook over a moderate-high heat, allowing the courgettes to caramelise.
Stir every 2 to 3 minutes to encourage even colouring without breaking them down too much.
When the courgettes are about three-quarters cooked and well caramelised, lift them out with a slotted spoon or spider.
Repeat with the remaining courgettes, adding more oil if needed.
Once all the courgettes are coloured, return them to the pan with the reserved garlic.
Add a splash of boiling water. Stir well and scrape the base of the pan to deglaze.
Cook until the water has evaporated, the courgettes are soft and the broken pieces bind the mixture together.
Remove from the heat and fold through the chopped mint or basil.
Spread onto a tray to cool slightly.
Adjust the seasoning. Serve warm rather than hot.

peas sott’olio

Bring a medium saucepan of salted water to the boil.
Blanch the peas for 2 to 3 minutes, depending on their size.
Transfer them immediately to the olive oil.
Add the lemon zest and crushed garlic cloves.
Allow to cool to room temperature.

serve

Toast the pine nuts in the oven until golden brown, shaking the tray to prevent charring.
Arrange the room-temperature courgettes on serving plates.
Spoon over some of the peas along with a little of their oil.
Scatter the toasted pine nuts over the top.
Drain the buffalo mozzarella and quarter it.
Place it on top of the courgettes and peas.
Finely zest over the lemon. Tear over fresh basil leaves.
Finish with flaky salt and freshly ground black pepper.