I wanted to serve this with the cream crust pastry, as courgettes goes so well with tomatoes and peppers, and I thought the cream would balance the acidity of the tomatoes and peppers. From Jane Grigson’s Vegetable Book (Penguin, 1976):
Courgettes with cream and rosemary
A dish that can be served on its own, or with veal, chicken and lamb. Use fresh rosemary from the garden. Other herbs can be substituted – parsley, chives, tarragon, fennel – but rosemary gives the best flavour of all.
Two recipes in one today, both from The Italian Cookbook by Maria Luisa Taglienti, published by Spring Books in 1953. It’s a comprehensive guide to Italian recipes from all regions of that country, and for all parts of the meal. The introduction defensively explains how fine cooking is associated with French culture when it actually originates in Italy, and goes on to point out that Catherine de’ Medici introduced a number of Italian culinary techniques and utensils, including the fork, to other cultures, so there. Halfway through the book there are line drawings illustrating different types of pasta, these pictures are adorably quaint, some of the them simply being squares or rectangles with ‘LASAGNE‘ or ‘EGG BARLEY’ as a caption.
There’s loads of recipes in it that I want to try out, and some I might hold back on such as Brussels Sprouts Parmigiana…ummh. Tonight though I just needed a simple dinner.