Читать книгу Made in Italy: Food and Stories - Giorgio Locatelli - Страница 40

We serve these with culatello (cured meat made from the fillet of the pig’s thigh), but they are also lovely with slices of mature ricotta cheese. To serve 4, you need 2 courgettes, sliced at an angle to give long pieces about 5mm thick. Season them with a little salt, put in a colander and let them drain for 10 minutes, then squeeze lightly to get rid of excess liquid. Brush them with olive oil and griddle or grill them until they just begin to mark on both sides. Remove from the heat, then drizzle with extra-virgin oil and sprinkle with some rosemary. You can do this an hour or so ahead of serving and keep them at room temperature – but not in the fridge because they will dry out and the flavour will be suppressed.