Zucchine al Guanciale

Courgettes with Bacon

Preparation info
  • Serves


    • Difficulty


Appears in
Recipes from an Italian Farmhouse

By Valentina Harris

Published 1995

  • About

This dish comes from the Marche region and is traditionally made with guanciale, a local speciality, made from the pig's cheek. It is cured in just the same way as pancetta, which is the usual substitute. It has plenty of lean meat inside the fat, so smoked back bacon or possibly cubed gammon could be used. The courgettes must be young, fresh and tender for the best effect.