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Zucchetti a buglione

(Courgettes "a buglione")

Typical course of Vicchio it was normally served with "acquerello".
Take some fresh courgettes and chop them pieces like discs; in a pot fry lightly onion, one garlic clove and olive oil, then add peeled tomato or fresh tomato and courgettes. When they are cooked add beaten eggs with alt and pepper. When they are curdled serve them very hot.

  • 1/2 of courgettes
  • 1 onion
  • 1 garlic clove
  • 2 big and ripen tomatoes
  • salt and pepper
  • 2-3 eggs

Text Tebaldo Lorini
Picture by Kee-Ho Casati
Translated by Gianna Toni

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