Jul

8

Frittata with trombetta di Albenga

July 8, 2009 | 3 Comments

Have you ever heard of Trombetta di Albenga (Cucurbitmoschata Duch.)? It’s an Italian summer squash, light green in color and 1 to 2 feet long. Trombetta means little trumpet, it takes the name from its shape which is a little bit curved and enlarged on one end. It’s a common vegetable around the Albenga area in Liguria, but it is not so well known in the rest of the peninsula. In the last few years the plants started to disappear and Slow Food enlisted it among the vegetables to save in the Liguria area and started promoting it as an important product of our territory.

This year I had the great, or maybe crazy, idea to plant Trombetta di Albenga in our garden. I remember my cousin had a plant in hers, but I actually didn’t recall the size of the plant just the taste, which is more delicate and sweeter than zucchini. Last spring when buying other seeds I was happy to find a packet of trombetta di albenga’s seeds. I bought it and planted them only to discover later, how much space the plant was going to occupy, and how big its fruit* was going to be. Thanks to my tenacious husband the plants are not invading us yet, they’re leaving not too much space for the barbecue, but we are still living in harmony.

Two weeks ago the first trombetta was ready and I prepared it as I prepare zucchini, cut it in cubes with sauteed onions. I really didn’t like the result and I actually didn’t like the trombetta’s taste and consistency either. I was so frustrated and also alarmed to be growing something I actually couldn’t eat. Later on I found a recipe in this Italian blog, followed the suggestions about how to prepare it and its taste definitely improved. Trombetta di Albenga is better when sliced thin, it gains in flavor. I like to cook it with a little bit of olive oil and few cloves of garlic. When the squash is ready I add few pieces of datterino or cherry tomatoes to complement the flavor. Just like this it can be consumed as a side dish with cheese or meat but it can also be the main ingredient for a frittata. The other day I had some leftovers from the squash and I made frittata, adding the eggs, a little bit of cheese and fresh basil. I made it again yesterday and I usually don’t eat eggs that often but this combination is a real winner.

Frittata with trombetta di Albenga

Ingredients:

1 lb. trombetta di Albenga**
2 cloves of garlic
7-8 datterino tomatoes or cherry quartered or cut in half
3-4 fresh basil leaves
4 eggs
1/2 cup shredded provolone, scamorza (not smoked), Asiago or a cheese of your choice
2 Tbsp. extra virgin olive oil
sea salt to taste

Preparation:

Slice the trombetta thinly with a knife or a mandoline. Heat up 1 Tablespoon oil in a nonstick skillet with 2 cloves of garlic. Add the squash and cook it until tender, about 15 minutes mixing it often.
When the squash is cooked, turn it off and add the tomatoes. This is already a good side dish.
To make the frittata, eliminate the cloves of garlic, put the cooked squash in a bowl, add the basil, the eggs, the shredded cheese and a good pinch of salt. Mix well.
Heat up 1 Tablespoon olive oil in a non-stick skillet and pour the zucchini-egg mixture. Cook at low medium heat for about 10-15 minutes uncovered or until the bottom becomes golden brown.
Place a large plate over the frittata and turn the pan upside down then slide the frittata back in the pan and cook it for other 10 more minutes. Serve it warm or tepid, it’s good either way.

Note:
* I’ll post some pictures of my plants soon.
** I know it won’t be easy to find trombetta di Albenga, so if you don’t find it, substitute with light green zucchini.

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Comments

3 Comments so far

  1. Betty Ross on July 9, 2009 5:15 am

    A few years ago when I was in the southern part of Italy, I saw a plant which must be what you are describing; I tried to get information about it, but could not communicate. However, I ordered some seeds from a catalog which seemed to be like those and I planted here in the southern part of the United States. The vine was tremendous with long green fruit. I tried some recipes but was never satisfied with the results and have not planted it again since the vine needs so much room to grow.

  2. admin on July 9, 2009 4:32 pm

    Betty, the squash you’re describing is different from trombetta di Albenga, I’m pretty sure you planted the Sicilian squash called “zucchetta, serpente di Sicilia” which is even longer and has a completely different flavor. As a matter of fact I also have that one in my garden. My Sicilian neighbor taught me how to cook it and I should say I love it even more. If you decide to plant it again, I can suggest you some really appetizing dishes.

  3. Janice on August 18, 2009 12:43 am

    Late last summer, I saw trombetta squash on a television program showing the virtues of vertical gardening. I fell in love with the look of the vine and its fruit & found seeds online to grow them this year. The substantial support that I built, however, would have been more suited for one or two plants than for the five that I have!!!! I still absolutely love it and last week, sauteed the first one (happily, I had sliced it thin) and was delighted that we enjoyed eating it as well! I’m going to try your frittata recipe tomorrow! Thanks for sharing it!

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