Zucchini alVAgrodolcc (zoo-kee-nee all agroh-dol-chay) unusual way of serving courgettes . This vegetable dish makes an excellent accompaniment to cold meats or it may be served as a first course on its own.
6 large courgettes , trimmed and blanched
3 tablespoons olive oil
1 garlic clove
2 teaspoon salt
2 teaspoon black pepper
2 teaspoon ground cinnamon
1 tablespoon soft brown sugar
2 tablespoons white wine vinegar
2 tablespoons water
2 oz. slivered almonds
Cut the courgettes into 4 or more strips lengthways.
In a large saucepan, heat the oil over moderate heat. When the oil is hot, add the garlic to the pan and fry, stirring frequently, for 2 to 3 minutes or until it is lightly browned. With a slotted spoon, remove the garlic clove and discard it.
Add the courgette strips, salt, pepper, cinnamon, sugar and vinegar to the pan. Pour in the water, cover the pan and cook for 10 to 12 minutes or until the courgette strips are lightly browned.
Add the almonds to the pan and cook for a further 2 to 3 minutes or until the almonds are lightly browned. Remove the pan from the heat, transfer the courgette mixture to a warmed serving dish and serve immediately.