Zuppa di Zucchini

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Zuppa di Zuccini

First of all you should be able to buy those special kind of fresh Italian zucchini, the ones you find in the farmers markets all over Italy, and you can bring home just a few hours after the farmer has taken them from his garden. The second possibility would be to have a small part of your garden converted to a vegetable garden, the ones you still see around the country in the backyards of some older Italian. The third possibility is that you have a very good supermarket that enables you to buy the freshest vegetables you can find. That I can assure you is the secret to the best outcome of any recipe.
Has it ever happened to you to have eaten a certain dish in Rome or Florence, gotten the recipe and then when you got home it just dint taste the same? I can assure you that you are not a terrible cook. Its just that it is very hard to come across really fresh things. Ok. Lets start this dish with the freshest ingredients we can possibly get.

The ingredients are the following: For four to six people
5 or 6 medium size zucchini,
one large onion,
two small pieces of fresh garlic,
handful of fresh parsley
small handful of sage,
a pinch of rosemary and a pinch of thyme, ( does this reminds you of Simon and Garfunkle?)
1/2 cup virgin olive oil,
½ cup grated parmigiano cheese,
1/2 cup grated pecorino cheese,
½ cup gorgonzola (the blue cheese),
one cup hole milk,
salt and pepper as needed.

Chop up the vegetables and slightly brown them in the oil, stirring very often. When all is amalgamated stir in the rest of the ingredients and let simmer for 20 minutes stirring often and adding more milk if needed. Serve on small pieces of toasted Italian bread and sprinkle with fresh parsley.

This is a recipe that my nonna Zita made often during the summer. When I was a child the only cheese that was added was pecorino cheese, because she made that herself from the family’s sheep or goat.
But as the years passed and the economy of the family got better she was able to add the more expensive ingredients.