Brown slowly olive oil, thin slices of onion and small chunks of courgette.
When courgettes are withered and tender add some tomato purée,
diluted in tepid water, with salt and pepper. Cook them slowly and before
serving dress with abundant grated Parmesan cheese.
This is a poor course but once it was considered a resource when the
sideboard was usually empty. People used to go to their kitchen gardens
to pick up courgettes and onions in order to prepare a poor dinner.
Text Tebaldo Lorini
Translated by Gianna Toni