Sumary of Rachel Roddy’s recipe for courgette and potato in lemony olive oil | A kitchen in Rome:
- All varieties are suitable for this week’s dish, which is part Madison’s recipe from Ernie, part mine, and part recipe from the Greek cook Rena Salaman, who believes that if a vegetable dish includes olive oil, the amount should be considerable (a quarter of a pint – pint being one of the most beautiful words in the English language – or 120ml).
- Now is also probably a good moment to remember that olive oil is not just a cooking fat, it is a principal ingredient with a deep flavour, like liquid herbs.
- I always think of this way of cooking vegetables (in plenty of extra-virgin olive oil with just a bit of water and covered) as a steamy braise.
- Serve Ernie-style with a steak, Rena-style with a spoonful of egg and lemon soup (avgolemono), Deborah-style with crisp breadcrumbs or hard-boiled eggs, Carla-style with white beans or twice-cooked greens, or Rachel-style with bread and too much wine.
- Zucchini, potato, lemon and olive oilPrep 10 minCook 45 minServes 4800g new potatoes800g zucchini/courgettes120ml olive oil1 fat garlic clove, peeled and cut in two 2 thick lemon slices 2 bay leavesSalt80ml waterScrub or peel the potatoes, then cut in half (or quarters, if they are bigger than an egg).