From the Galley - MUNDY COURGETTE GRATIN
This recipe was created with cruising friends "Ruby's rascal" Sandra, Jessie & Curt whilst anchored off the castle ruins on Sherkin Island near Baltimore, West Ireland.
We had just sailed round the corner from Glandore, where you have to keep clear of Adam & hug Eve, two good sized rocky islands off the entrance. Looking at Eve I wouldn't get that close to her either! We saw two large sunfish off the entrance to Glandore with their fins acting as sails lo-lopping above the water.
This makes a really rich and tasty dish
3 x Courgettes
Cheddar or Mozarella
Puttanesca Sauce (literally called whores sauce!) see below how to make it, we cheated and bought the tub from the English market in Cork.
1. Slice the courgettes and lay then in a dish
2. Cover with brothel sauce
3. Grate some cheddar over the top
4. Repeat so you have two layers of courgettes, brothel sauce and cheese
5. Place in oven on medium heat and cook until golden brown
Olive oil 1/4 cup
1 cup finely chopped onion
6 cloves minced garlic
2 cans plum tomatoes
1 cup black olives, pitted
2 tablespoons tomato paste
2 tablespoons drained capers
2 tablespoons minced anchovy fillets (about 8 fillets)
1/2 Handfull of fresh parsley
1/2 Handfull of fresh basil
1/2 teaspoon dried crushed red pepper flakes