Carlo Cambi and Petra Carsetti’s recipes
It would be intoned, paraphrasing it, that verse of Paolo Conte became “immortal” with Azzurro: “I am looking for zucchini all year round and suddenly here they are.” Oh yes, because between late spring and full summer (in a while, however, they will begin to decline) courgettes give the best of themselves: they are turgid, tasty, in short, they are a perfect ingredient for fresh and healthy cuisine. We declined them as a “seasoning” of a quick dough to make – a little less in cooking – which solves a picnic, a improvised snack, but also a summer lunch perhaps accompanying everything with a fresh and fragrant mixed salad. The advantage is that with this base you can unleash your imagination in the filling.
