Step 2

​Finely dice the celery and chop the garlic. Warm the olive oil over a moderate heat and gently cook the celery, chilli and garlic until soft and aromatic, about 10 minutes. Next add the chopped capers, sugar, vinegar and anchovies, continue to cook for a few minutes until the anchovies have broken down. Remove from heat and transfer to a mixing bowl. Allow to cool.

Step 4

Meanwhile preheat your grill. Slice the zucchini in half lengthwise and brush with a little olive oil. Place cut side down on the grill and cook for a few minutes until charred. Turn over and cook the skin side for a moment. The zucchini need to be charred on each side but not cooked all the way through – a slightly firm texture is desirable. Once cooked, set aside to cool.

Step 6

When cool slice the zucchini across into one-centimetre slices and toss in the celery marinade. Leave to marinate for a few hours at room temperature.

Step 8

To serve, add the chopped pinenuts, parsley, basil and lemon juice and mix well. Finally, arrange the zucchini on a platter and dust the dish with a generous amount of grated bottarga. Eat immediately.

Step 9

If you like this recipe, try my zucchini pickles