by Kitchen Butterfly
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Kitchen Butterfly's Notes:
Expand300g (about 1 large) courgettes (zucchinis), cut into rounds about 1cm thick Ask a question about this ingredient
1 tablespoon butter Ask a question about this ingredient
1 tablespoon brown sugar Ask a question about this ingredient
1 teaspoon ground cardamom Ask a question about this ingredient
2 tablespoons green ginger wine Ask a question about this ingredient
2 dried red chilies, crushed or snipped into bits with a scissors. Ask a question about this ingredient
Heat butter in a large pan on medium heat and add all the other ingredients, including the courgettes.
Ask a question about this stepLet underside of courgettes cook for a couple of minutes and when caramelized, flip over and cook the other side. You will notice the syrup reduce so lower the heat a bit.
Ask a question about this stepOnce both sides are caramelized, remove from heat and serve immediately. We had ours with Abra Bennet's Autumn Olive Medley (a winning food 52 recipe).
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Aldo Sohm is the award-winning Chef Sommelier at Le Bernardin in NYC.
