Home / Food / Milanese Courgettes

(21/5/1999)

• First get your courgettes. If you can't buy any courgettes in your locality, then use zuchini. Nobody will know the difference.
• Chop the courgettes. Now, I chop courgettes this way: cut off the top and bottom of the courgette, and then, holding the cougette at about 45° to the surface of the chopping board, chop vertically down, so that you cut off a wedge-shaped piece about as long as it's wide. Next, turn the courgette about its longitudinal axis through 90°, and chop vertically downwards again to produce another piece - again about as long as it's wide. Continue like this, turning the courgette before each cut, making sure to turn the courgette 90° each time in the same direction. You should end up with a pile of courgette pieces of a strange, nameless, multi-faceted shape, which turns out to be the best shape for frying.
• Fry the courgettes in a big, heavy frying pan in olive oil,
• When cooked, melt some cheese on top and serve.