Zucchini Trifolati by Rose Gray, The River Cafe
Vegetables ‘trifolati’ is a method of slicing and cooking with garlic, olive oil and parsley. Other
ingredients maybe added. Here we add fresh ripe tomatoes. Serves 4
Ingredients:
500 g courgettes
300 g cherry tomatoes
2 cloves of garlic
2 tablespoons basil leaves
2 tablespoons olive oil
extra-virgin olive oil
salt and freshly ground black pepper
Wash the courgettes and cut in half lengthways and then into rough pieces of about 2 cm.
Tear the tomatoes in half and squeeze out some of the seeds and juice. Peel and cut the garlic
into slivers. Chop the basil.
Heat the olive oil in a frying pan. Add the courgettes and garlic, and stir to combine. When
the courgettes begin to brown, add the tomatoes and salt and pepper. Stir well, and cook for a
further 5 minutes. Remove from the heat and add the basil. Drizzle with extra-virgin olive oil and
cover. Let sit for at least 10 minutes before serving.
*taken from the book ‘From Seed to plate’ by Paolo Arrigo, published by Simon and Schuster