Zucchine Trombetta in Umido

Name: Zucchine Trombetta in Umido
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Ligure
Ingredients: 800 g zucchine trombetta; 45 ml ligurian extra virgin olive oil; 2 unit Garlic cloves; 250 g ripe plum tomatoes; 40 g taggiasca olives; 3 g fresh marjoram; 4 g Fine sea salt; 1 g freshly ground black pepper

A classic Riviera di Ponente vegetable side dish of curved Albenga courgettes stewed gently with olive oil, sweet tomatoes, garlic, and fragrant fresh marjoram.

🇮🇹Italy· Liguria

Prep: 15 min
Cook: 30 min
Total: 45 min
Servings: 4
Difficulty: Easy
Calories: 140 kcal

Ingredients

0 of 8 gathered

Servings

800 g zucchine trombetta — Albenga trumpet courgettes, washed and trimmed
45 ml ligurian extra virgin olive oil — mild and fruity
2 unit Garlic cloves — peeled and lightly crushed
250 g ripe plum tomatoes — diced, or sweet datterini
40 g taggiasca olives — pitted and drained
3 g fresh marjoram — maggiorana, leaves only, roughly chopped
4 g Fine sea salt — or to taste
1 g freshly ground black pepper — to taste

Equipment

•Chef's knife
•Chopping board
•Wide lidded frying pan or saute pan
•Wooden spoon

Nutrition

Per serving, approximate

Calories: 140 kcal
fat: 11 g
carbs: 9 g
fibre: 3 g
protein: 3 g
calories: 140 kcal

Instructions

1
Slice the trimmed trombetta courgettes into rounds approximately one centimetre thick.
2
Warm the extra virgin olive oil in a wide frying pan over medium-low heat.
3
Add the crushed garlic cloves and cook for one minute until fragrant and lightly pale gold.
4
Tip the sliced courgettes into the pan and toss gently to coat in the oil.
5
Cook uncovered for five minutes until the courgettes begin to soften around the edges.
6
Add the diced tomatoes, taggiasca olives, and half of the fresh marjoram to the pan.
7
Season with fine sea salt and freshly ground black pepper, stirring well.
8
Cover the pan with a lid and reduce the heat to low.
9
Simmer gently for twenty minutes until the courgettes are completely tender but holding their shape.
10
Remove the lid and cook for two minutes to let excess pan moisture reduce slightly.
11
Scatter the remaining fresh marjoram over the top before taking off the heat.

Chef's tips

Trombetta courgettes hold far less water and have firmer flesh than common dark green courgettes, making them ideal for stewing. If you cannot find fresh marjoram, use fresh oregano sparingly, though Ligurian cooking almost always favours sweet marjoram. Do not over-reduce the sauce, as the light cooking juices are meant to be mopped up with crusty bread.

Ingredient substitutions

zucchine trombetta → firm young courgettes or yellow summer squash, cut thickly
taggiasca olives → small ripe black olives in brine, such as Niçoise

Storage

Store in an airtight container in the refrigerator for up to three days.

Reheating

Reheat gently in a wide pan over medium-low heat with a small splash of water, or enjoy cold at room temperature.

Common mistakes to avoid

•Cooking over too high heat, which scorches the garlic and causes the courgettes to catch before softening.
•Substituing dried marjoram in large quantities, which can give an overpowering, dusty flavour.
•Cutting the courgettes too thin, causing them to break down into a puree rather than remaining tender rounds.

Serving suggestions

Serve warm with crusty Ligurian bread to soak up the olive oil and tomato juices.Serve at room temperature as part of a summer antipasto spread.Pair alongside simply grilled white fish or a slice of savoury Ligurian vegetable pie.