Zucchini con Aneto (zoo-kee-nee con an-ay-toh) is a combination of sauteed courgettes and a creamy sauce flavoured with dill. Serve as a first course or as a vegetable accompaniment.
1 oz. butter
2 lb. courgettes , trimmed, thinly sliced and degorged
1 tablespoon flour
8 fl. oz. single cream
1 tablespoon lemon juice
1 teaspoon sugar
1 tablespoon chopped fresh dill
2 teaspoon salt
½ teaspoon white pepper
In a large saucepan, melt the butter over moderate heat. When the foam subsides, add the courgettes to the pan. Reduce the heat to low, cover and simmer the courgettes for 8 to 10 minutes or until they are translucent but still firm.
Remove the pan from the heat and, with a wooden spoon, stir in the flour to make a smooth paste. Gradually add the cream and lemon juice, stirring constantly. Return the pan to moderate heat and cook, stirring constantly, for 2 to 3 minutes or until the sauce is thick and smooth. Stir in the sugar, dill, salt and pepper. Continue cooking for 4 to 5 minutes, stirring occasionally, or until the courgettes are tender.
Remove the pan from the heat and transfer the courgette mixture to a warmed serving dish. Serve immediately.