Courgettes with cheese and egg

Courgettes with cheese and egg

Zucchini cacio e uova

By
From
The Collection
Serves
4 as a starter
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
1kg young courgettes
1 onion, finely sliced
85g butter
100ml olive oil
4 eggs, beaten
60g parmesan, grated
2 tablespoons flat-leaf parsley, coarsely chopped
1 tablespoon mint leaves, chopped
salt
pepper

Method

  1. Clean and top and tail the courgettes. Cut them in half lengthways and, if they are very large, take away a little of the white pulp and seeds. Cut the rest into strips first and then little cubes.
  2. Fry the onion in the butter and oil until soft, then add the courgette cubes and allow them to sweat a little over the low heat. When tender, add the beaten eggs into which you have mixed the Parmesan, parsley, mint and salt and pepper to taste. Do not let it become an omelette, and do not turn over as you would a frittata.
  3. As soon as the eggs have solidified, serve warm accompanied by good country bread and a little salad for a light summer lunch.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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