- 5 Courgettes
- 2 anchovies filets in oil, rinsed, patted dry and finely chopped
- 2 1/2 tbsp olive oil
- salt
- 1 garlic clove peeled and crushed
- 3 baby courgettes, sliced as thinly as possible about 1 mm thick
- 15gt basil leaves
- 20gr pine nuts lightly crushed
- 10gr parmesan grated fine
Turn the grill to its highest setting. Put the big courgettes on a baking tray lined with foil, then cook them about 10cm below the grill for up to an hour, turning them halfway, until the skins are very crisp and brown. Set aside and let cool until they can be handled and peel off the skins or cut them lengthwise and scoop out the flesh. Put the flesh in a colander for at least half and hour to drain.
Put the drained flesh in a bowl and mix in the anchovies, 2 tbsp and a quarter tsp salt, garlic, sliced baby courgettes and two thirds of the basil.
\hear a pan and use the remaining oil to fry the crushed pine nuts for about 3 minutes until golden brown.
Add the pine nuts to the bowl and mix. Serve on plates sprinkle with parmesan and remaining basil leaves.