Fried courgette | You say zucchino, I say zucchina
What are we cooking? In the UK, courgettes, in the US, zucchini and in Italy it could either be zucchini or zucchine.
The Italian word for “courgette” comes from the word for pumpkin (or squash), “zucca”. With the diminutive ending added to indicate its small size, “zucchina” literally meaning small pumpkin (or small squash).
In Italian, both zucchino (masculine) and zucchina (feminine) are accepted singular forms, each with its respective plural: zucchini (masculine plural) and zucchine (feminine plural). While zucchino is the older term, having been recorded in 1875, zucchina followed closely in 1879.
One minor difference to note, however. Zucchina can refer to both the fruit and the plant it comes from, whereas zucchino is used only for the fruit.
Let’s call the whole thing off
There is no definitive answer to which form is grammatically “correct.” The Accademia della Crusca favours zucchino, while the Treccani dictionary leans toward zucchina, listing zucchino as “a Tuscan variant”. Regional preferences play a significant role in usage, with zucchino more common in Tuscany and surrounding areas (also in Sardinia), and zucchina prevalent elsewhere.
In modern speech, it seems that zucchina and its plural zucchine are widely used across Italy, though personal and regional choices still vary.
(The name “alla poverella” loosely translates to “in the poor style”).
Summer simply served
Unlike the etymology, this dish is straightforward. It’s a seasonal dish that speaks to us of summer, when we have a glut of zucchine and eat outdoors with friends around the table, serving ourselves from big sharing plates.
Despite its humble origins and minimal ingredients, zucchine alla povera delivers a surprising depth of flavour and maximum taste and can be made straight from our Puglia Kitchen garden to plate. Zucchine and mint match incredibly well, and the sharpness of the vinegar sprinkled on the fried courgette really lifts its flavour.
Recipe: Zucchine alla poverella
Ingredients:
- 1 kg of zucchine (4 large courgettes)
- extra virgin olive oil for frying
- 1 clove of garlic, roughly chopped
- fresh mint leaves, to taste
- 2 tablespoons of vinegar (white wine or balsamic)
- salt and pepper to season
Method:
Start by washing the zucchine thoroughly. Remove the ends and cut them into thin slices. If possible, leave the slices to dry in the sun for a few hours. This helps to reduce the moisture in the zucchine, allowing them to fry up perfectly crispy later on. If not, sprinkle with salt, place a weight on them and leave standing for at least 30 minutes to draw out the moisture. Pat dry thoroughly afterwards, to help remove excess salt.
Heat the extra virgin olive oil in a large pan until it’s hot enough for frying. Fry the zucchine slices in batches until they turn golden brown. Once fried, transfer them to a plate lined with paper towels to drain any excess oil. Lightly salt the zucchine while they’re still warm.
Scatter the fried zucchini onto a serving dish. Sprinkle with the fresh mint leaves and the roughly chopped garlic. Keep the garlic pieces large so they can be easily removed before serving, ensuring the garlic flavour doesn’t overpower the dish.
Just before serving, sprinkle a small amount of vinegar over the top. Sometimes we also add toasted pine nuts, for crunch, and/or some grated lemon zest.
Serving suggestions:
Zucchine alla poverella can be served at room temperature making it an ideal choice for summer gatherings as part of an antipasto spread. Pair it with fresh bread, a simple salad, and perhaps a glass of chilled white wine from Puglia, such as a crisp Verdeca or Fiano. The dish also works well alongside grilled meats or fish, rounding out a classic southern Italian meal.
