Tikvitchki s Anshoa from Mediterranean Seafood by Alan Davidson
This is an old family recipe, demonstrated to me by Maria Johnson, née Kaneva. It is equally delicious hot, cold or just warm.
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Cooking tools:
- Chef's knife
- Cutting board
- Pan
- Stove
- Colander
- Spoon
Ingredients
- 1 or 2 small (50 g/2 oz) cans of anchovy fillets
- 8 to 10 medium or large courgettes, 900 g (2 lb) in all
- salt
- 3 tbs olive oil
- 200 g (7 oz) chopped onion
- 100 g (3½ oz) finely chopped mushrooms (or shredded carrot)
- 60 g (2 oz) tomato purée
- 1 tsp paprika
- freshly ground black pepper
- 8 to 10 cloves garlic, peeled
- 2 small tomatoes
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