• 2 long courgettes • 2 aubergines • Extra virgin olive oil • salt, fresh ground black pepper • 6 desalted capers • 300 g fresh monkfish • 3 anchovy fillets from the Cantabrian Sea Angelo Parodi • A handful of parsley • 1 grated untreated lemon peel • Fresh oregano • Some cherry tomatoes
Imagine when the sun sets in the summer evening: the temperatures tend to lower gradually and you want to be outdoors and breathe a little. For those lucky enough to have a small piece of land to be used as a vegetable garden this is the perfect time to collect the fruits: I remember as a child large doses of mosquito repellent, knees dirty with earth, short pants and aubergines picked too early, which caused the grandfather's scolding.
These vegetables are a mix of sea and land, delicate in flavor, strong in pleasing even the most difficult appetites.
