Zucchini with Sardines and Garlic

This is one of my favourite zucchini and summer recipes. I tasted if first at my sister K’s many, many years ago. She’d found the recipe in a recipe leaflet of a popular Finnish glossy, Gloria. The recipe originates to Italy and Laila Pullinen, a famous sculptor, shared her favourite recipes in one of the issues in the 80’s I believe.

This is so easy to make and so delicious. You can eat it both hot and cold. And never get enough.

This is what you need: zucchini, chopped garlic, sardines or pickled herring, grated Parmesan or other cheese, olive oil

Cut the zucchini into five cm long pieces and halve them. Cut a slice of each piece so that it stands straight in an oven pan.

Pre-heat the oven to 175 C. Sprinkle an oven pan with olive oil. Place the zucchini pieces in the pan. Place chopped garlic and pieces of anchovy on the pieces. Cover with grated cheese and sprinkle abundantly with olive oil.

Cook for 20 minutes if the zucchini pieces are small and thin and for 30 minutes if larger and thicker.

 

Laila Pullinen celebrates her 80th anniversary this year and there is a grate retrospective exhibition in  Vaasa, Finland. Have a peak at the Vaasa Art Museum’s webiste to see some of her magnificent sculptures.

Kuntsi, Vaasa Museum of Modern Art, Laila Pullinen – Arch of Light
and more pieces at the museum home page
If you’re in Finland, you’ve still got time to visit the exhibition. It’s open until 20 April and after that it moves to the city of Kouvola.

 

 

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