Mixed zucchini and summer squash (opt for variety): 2kg
Fine sea salt: 20g
Olive oil: 150ml
Large onion: 1, diced
Garlic cloves: 5, thinly sliced
Anchovy fillets: 8, minced
Dry white wine: 100ml
Salt: to taste
Lemon: to taste
Serves 8
Cut the zucchini and squash in half lengthwise, then into 1cm-thick ‘half moons’. Place in a bowl. Add the 20g of salt and toss well. Cover and let it stand on the counter for an hour.
In a wide, thick-bottomed pot, warm the olive oil over medium heat, add the diced onions, and stir well for one minute. Turn the heat to medium-low and cover the pot with a tight-fitting lid. Stir every few minutes. You're looking for very tender, translucent onions without any colour.
Add the garlic and anchovies to the pot, and sweat for 5 minutes.
Add the white wine and turn the heat up to medium. Reduce the liquid in the pot by half.
Add all the zucchini and squash and stir well. Cover again and cook at medium-low heat for 10 minutes. Remove the lid and continue cooking until the vegetables are very tender. Some will start to fall apart a little bit. That's a good thing! You want them to be yielding, tender and sweet.
Check the salt content and season if necessary. Add a squeeze of lemon. Cool to room temperature and store in the fridge for up to 3 days. It's always better the day after you make it.
