RECIPES

Courgettes with tomato and saffron sauce

Saffron is quite expensive, yet as with other items like dried wild mushrooms, when treated properly it only takes a small amount to get a strong flavour.

Alternatives to saffron are turmeric, fresh basil or coriander, and paprika. You can of course cook other vegetables in a sauce; beans and even quartered sprouts are just as successful, keeping their flavour and goodness in the sauce.

Ingredients

• 1 good pinch of saffron or other suitable herb/spice
• 1 glass wine/stock
• 3-4 medium size courgettes
• an onion - chopped
• 100 ml of tomato sauce
• A little oil - for frying onion
• Salt and black pepper
• 1 medium saucepan with lid

Method

• Wash and then cut the courgettes in batons, approximately 5 x 2 cm (2 x 1/2 inch)
• In the pan gently fry the onions, without colour.
• Sprinkle the saffron into the onions, give a stir and then add the wine.
• Turn out the heat and allow to infuse for a few moments, this brings out the flavour and colour fully.
• With the heat back on, mix in the tomato sauce and bring to simmering point, add the courgettes and put on the lid, stir once or twice for the 5-7 minutes of cooking.
• Check to see if they are tender, "al Dente" with a bite still to them, season to taste and serve on a suitable plate or serving dish.

Leftovers:

Little bits of vegetables like this every 2 days or so, give the base for a great soup. Can be added also to a pasta sauce.