Persillade, a wonderfully scented combination of chopped parsley and garlic, contributes a classic French flavouring to this fruity dish of fried zucchini, tomato, onion and apple.
ingredients
serves: 4
1 red or regular onion
4 tablespoons olive oil
1 medium apple
1 medium tomato
1 pound 2 ounce small zucchinis
Salt and black pepper
A medium bunch of parsley
1 clove garlic
method
1. Peel and thinly slice the onion. Heat 2 tablespoons of the oil in a skillet, add the onion and cook over a low heat for 7 — 8 minutes, until it has softened.
2. Rinse and core the apple, chop it into cubes, then rinse and cube the tomato. When the onion is soft, stir in the apple and tomato and cook them over a low heat for 5 minutes, stirring them occasionally
3. Trim and rinse the zucchinis, slice them lengthways into thin strips, then cut the strips into 2 inch batons. Sprinkle them with salt and toss with your hands. Heat the remaining oil in another skillet and fry the zucchinis over a moderate heat until they release their moisture. Increase the heat and continue cooking until all of the liquid has evaporated, shaking the pan to make sure the zucchinis do not burn.
4. Reduce the heat, then add the * apple, tomato and onion mixture to the zucchinis and leave to simmer for 5-6 minutes.
5. While the mixture is simmering, rinse, dry and chop enough parsley to give 4 tablespoons, then peel and crush the garlic and mix it with the parsley to make the persillade. Stir the persillade into the skillet with the vegetables. Simmer for a few minutes to cook the garlic, then grind in some black pepper and add some more salt if necessary Serve immediately.
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more information
This dish can be turned into a main course by stirring 1/2 pound of good-quality chopped, cooked ham into the pan and heating it just until the ham is warmed through, before adding the persillade.
