Cooking in Italy: when in Rome, do zucchini like the Romans

what keeps me coming back to Rome
what keeps me coming back to Rome

Most people come to Rome for the sights, history, culture, art. I come for the zucchini. Roman zucchini are light green, grooved, tender affairs of perfection and joy which are always present on my birthday table.

You see, I share my birthday with the one of my sisters, Camilla, who still lives in Rome. We saw the light 3 years apart to the day and we have a tradition of celebrating together.

Camilla lives in Testaccio with her husband and 2 children, steps away from the famed mercato where yesterday morning I found the zucchini pictured here.

They are featured below in one of my favorite summer creations.

This week I am in Abruzzo, guest of the makers of pasta Rustichella. We just finished our first day of sight seeing and amazing food, you can follow this great food and culture trip on Facebook, Twitter or Instagram.

Next week to Rome again, then on to Maremma where I can get ready for that lucky group of 12 who will be discovering this magical area with me in September. There are still a few spots on the tour, for more information email discovermaremma@gmail.com


Insalata di zucchine crude ai profumi d'estate

Summer scented raw zucchini salad

 

6 small light green or yellow zucchini or a mix of the 2

1/2 a small red onion

salt

1 lemon

1/4 cup almonds or other nuts

1 handful basil with flowers pepper to taste

olive oil

 

Using a mandolin, a shaver or a very sharp knife, slice the zucchini and onion paper thin into a bowl. Sprinkle with salt and douse with lemon juice.

Toss well, cover and set aside and let stand while preparing the rest of the ingredients.

Blanch the almonds in boiling water for about 2 minutes. Slide them out of the skin and toast them at 325˚F until a golden beige. When cool, slice them.

Pick and wash the basil leaves, dry them carefully, stack them, roll them longitudinally and cut them into thin ribbons.

When ready to serve the salad, add the almond and basil and toss well. Dress with olive oil season with pepper. Toss again and adjust seasoning if necessary.

NOTES:

  • Feel free to sub basil for mint or young parsley, or even tarragon or chervil
  • I love almonds with this one, but if you have other nuts to use, please do not run out shopping for almonds