- 8-10 cloves of garlic
- lemon juice
- olive oil
- salt and pepper
- basil and thyme
- First step, is to put the courgettes into a large pan of salted boiling water and then about eight to ten cloves of garlic go in there with them.
- And we leave that to poach for between about ten and fifteen minutes until they are nice and tender. Take them out and pop them on a tea towel to drain them. The courgettes just need to be sliced in half lengthwise and placed in the gratin dish. Fit them in as snugly as you can.
- Fish the garlic cloves out of their skins, place in a bowl and add some lemon juice and some olive oil to them, and just mash the mixture. It looks a bit scary, but there’s a lovely fragrance coming off the mixture.
- And then a little bit of salt and pepper and then this lovely purée gets spread over the courgettes. Chop some olives on here just to give it a bit more colour. Now some basil, and some thyme, and that’s the dish.
- Poached courgettes with garlic pulp, but I think we’ll stick with the French courgettes á la pulpe d’ail. It sounds a bit better that way.