Brazilian recipe
Pan-seared sweet and sour courgette (Abobrinha agridoce de frigideira)
A practical and tasty option, this pan-seared sweet and sour courgette offers a perfect balance between fresh herbs and a subtle honey glaze.
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Ingredients
2 Italian courgettes
1 tbsp olive oil
1 tbsp honey
2 tbsp apple cider vinegar
3 mint sprigs
5 parsley sprigs
Salt to taste
Freshly ground black pepper to taste
1 tbsp olive oil
1 tbsp honey
2 tbsp apple cider vinegar
3 mint sprigs
5 parsley sprigs
Salt to taste
Freshly ground black pepper to taste
Where to find ingredients
Courgettes, fresh herbs, honey, and vinegars are readily available in local supermarkets, greengrocers, or farmers' markets. As a substitute for Italian courgettes, standard green courgettes are perfectly suitable.
Preparation method
- Wash and dry the courgettes thoroughly.
- Clean and dry the mint and parsley leaves.
- Trim the ends of the courgettes and slice them diagonally in half.
- Cut each piece in half lengthwise.
- Score the flesh of each slice with the tip of a knife in a criss-cross pattern.
- In a small bowl, whisk together the honey and apple cider vinegar, adding a pinch of salt.
- Heat a large non-stick frying pan over medium heat.
- Add the olive oil and place the courgettes in the pan, cut-side down.
- Allow them to brown for approximately 5 minutes.
- Turn the slices over using tongs.
- Season with salt and pepper to taste and cook for a further 1 minute.
- Reduce the heat and cover the pan with a lid.
- Cook for 4 minutes until the courgettes are slightly tender.
- Pour the honey and vinegar mixture over the courgettes.
- Cook for another 1 minute so the flavours incorporate.
- Finish with the chopped fresh herbs and serve immediately.
Observations
This recipe is ideal for accompanying meats or serving as a light starter. Its quick preparation ensures the courgette maintains the perfect texture.
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