The courgette (Cucurbita pepo) is a type of pumpkin and this type is native to Central America. Research shows that the courgette appeared in Italian kitchens as early as the middle of the sixteenth century [1] . That may seem illogical, but Christopher Columbus (1451-1506) was born as Cristoforo Colombo in Genoa and employed many Italian sailors during his four voyages of discovery to the American continent. These sailors brought courgette seeds home with them.
Even raw, courgette is particularly tasty. In Italy, people are used to putting together a delicious dish with just a few simple ingredients. This is often a bit of a necessity, because in southern parts of Italy (which actually starts below Naples) the soil and climate are not really conducive to a large harvest. It is rocky and hot there.
Try to surprise your family or guests with this Courgette Salad, although Insalata di Zucchine sounds a lot better.
Ingredients:
- One or two courgettes
- Juice of one lemon
- Salt
- A few mint leaves (finely chopped)
- Extra virgin olive oil
Preparation:
Cut the courgettes into wafer-thin slices (with a cheese slicer). If you want to be creative, you can also cut the courgette lengthwise into wafer-thin strips.
Place the slices (or strips) of courgette in a bowl, season with plenty of salt, sprinkle with lemon juice and mix everything carefully with your hands. Let it stand for about 10 minutes to give the salt the opportunity to draw some of the moisture from the courgette.
Sprinkle the strips of mint over it, sprinkle generously with extra virgin olive oil and serve immediately.
[1] Lust, Paris: Italian horticultural and culinary records of summer squash (Cucurbita pepo Cucurbitaceae) and emergence of the zucchini in 19th-century Milan in Annals of Botany - 2016
