Two of these went into a pan of fried rice yesterday. The plants are finally starting to slow down, so we won't have so many courgettes every day. But we will have ripe tomatoes for a while yet.
There are many varieties of courgettes, I think. These are called courgettes non-coureuses d'Italie according to the seed package. I see on Google that they are probably called Italian or Roman ribbed zucchini in American English. Maybe they don't have a long shelf life like the dark greens ones, which I see in the supermarket in Saint-Aignan.
I buy these here in Fl and in NY .. I Iove making pasta with zucchini - cutting the zucchini into long strips and sauteeing them in butter and spices while the pasta cooks in Broth .. toss the whole mess with butter and grated Parmesan :) Enjoy~
Lovely zukes! I like Candice's idea. I also saw a recipe from Megan Markle that slow cooks the zucchini into a mush before adding to the pasta- it doesn't sound too good, but maybe it works.
I had the same reaction as chm. The courgettes I see here in stores and markets are uniformly bland green, kind of a dappled shade. Yours are striped and fancy!
Is this a special variety of courgettes? The ones I buy at the supermarket are all green.
ReplyDeleteThere are many varieties of courgettes, I think. These are called courgettes non-coureuses d'Italie according to the seed package. I see on Google that they are probably called Italian or Roman ribbed zucchini in American English. Maybe they don't have a long shelf life like the dark greens ones, which I see in the supermarket in Saint-Aignan.
DeleteLook at all the varieties on this site...
DeleteThank you for the link. I didn't know there were so many varieties. As I said before, you learn something new every day!
Deletechm's question was mine, too. Very interesting. They look so fresh and good :)
ReplyDeleteThey're fresh for sure.
DeleteI buy these here in Fl and in NY .. I Iove making pasta with zucchini - cutting the zucchini into long strips and sauteeing them in butter and spices while the pasta cooks in Broth .. toss the whole mess with butter and grated Parmesan :) Enjoy~
ReplyDeleteLovely zukes! I like Candice's idea. I also saw a recipe from Megan Markle that slow cooks the zucchini into a mush before adding to the pasta- it doesn't sound too good, but maybe it works.
ReplyDeleteSince my sil gave me a dozen very large zukes yesterday, today I am looking back over your recipes.......
ReplyDeleteI had the same reaction as chm. The courgettes I see here in stores and markets are uniformly bland green, kind of a dappled shade. Yours are striped and fancy!
ReplyDelete