Sadly, this is one of those recipes which has fallen into disuse and risks being forgotten forever in its native Marche. It results in very soft courgettes which are excellent with chicken dishes. See the introduction to Piselli col guanciale for information about this superior bacon and recommended substitutes.
Peel the courgettes carefully to remove all the green skin. Slice them into discs
Fry the guanciale, pancetta or bacon together with the onion until the onion is browned and soft. (Use 1 tablespoon oil or butter if the guanciale is not very fat.) Mix in the parsley and garlic and cook for a further 10 minutes. Add the tomatoes and the courgettes, mix thoroughly and cook gently for a further 20 minutes, stirring frequently. Season with plenty of pepper just before serving.
© 1990 Valentina Harris. All rights reserved.