Zucchini Agrodolce

INGREDIENTS

  • 2 tbspn Dried Currants
  • 450g Zucchini
  • To season Sea Salt
  • To season Freshly ground black pepper
  • 2 tbspn Pine Nut
  • 1 Onion
  • 2 Cloves of garlic
  • 2 tbspn Mint
Print Recipe

Place the currants and Verjuice in a small bowl and leave to soak for 1 hour.

Spread the zucchini rounds on a wire rack, sprinkle lightly with sea salt and black pepper and leave for
1 hour.

Rinse the zucchini and dry really well with paper towel, pressing down lightly to draw out any remaining moisture.

Preheat a fan-forced oven to 180C.

Place the pine nuts on a baking tray and roast for 6-7 minutes or until golden, checking them frequently to make sure they don’t burn. Set aside.

Heat the oil in a fry pan with a tight fitting lid over medium heat. Add the onion and sauté for 5 minutes, then add the garlic and cook until
golden brown.

Add the zucchini and cover the pan with the lid.
Reduce the heat to low and cook for 15 minutes, turning the zucchini halfway through the cooking time.

Remove the lid and increase the heat to medium–high. Add the currants and any Verjuice not absorbed and cook for 1 minute or until the liquid has reduced by half and the zucchini is tender.

Transfer to a serving platter and sprinkle over the pine nuts. Scatter the chopped mint at the very last moment.