Confit courgettes with burrata

by Felicity Cloake

Tender, Italian-style courgettes with creamy cheese

Courgettes Italian-style, cooked gently in plenty of good olive oil until meltingly tender, these are lovely simply tossed through pasta, but for a special occasion, pair them with fresh, creamy burrata straight from Puglia.


4 medium courgettes, finely sliced
5 tbsp extra virgin olive oil
2 garlic cloves, peeled and finely chopped
A handful of basil leaves
1 unwaxed lemon
4 smallish burrata


Heat 4 tbsp oil in a large shallow pan with a lid over a low heat, and when warm, add the garlic. Fry for a minute then add the courgettes. Salt lightly, cover and cook for 45 mins to an hour depending on the size of your pan, until very tender. Turn them over a few times during cooking so they soften evenly.

Roughly tear the basil leaves and stir into the courgettes, along with the zest of the lemon. Add a squeeze of the juice and season to taste.

Divide among four plates. Top each with a burrata, and trickle over a little of the remaining olive oil.

ALTERNATIVES This recipe will work with any summer squash, and would also be delicious with good buffalo mozzarella.

Recipe: Felicity Cloake
Image: John Holdship