Description
The courgette is the symbol of the summer garden: generous, sometimes too generous, as anyone with a vegetable patch knows when they run out of ideas for cooking them. It comes from the Americas, but it was Italy that started growing it and picking it young, while still tender.
There are many varieties: ribbed Roman ones, long trombetta, round, yellow. Raw, cut into spaghetti or tiny cubes and marinated with lemon, it is fresh and crunchy; sautéed, it becomes sweet and soft.
And then there are the flowers, which can be stuffed, and baby courgettes with the flower still attached: one of the loveliest things to find at the market in early summer.
There are many varieties: ribbed Roman ones, long trombetta, round, yellow. Raw, cut into spaghetti or tiny cubes and marinated with lemon, it is fresh and crunchy; sautéed, it becomes sweet and soft.
And then there are the flowers, which can be stuffed, and baby courgettes with the flower still attached: one of the loveliest things to find at the market in early summer.
