Massimo Tringali: We can hear from far away summer festivals because yes, it is finally summer, which means it’s prime courgette season! Courgette is such an affordable and versatile summer vegetable: you can eat it raw or cooked, fried or grilled, so many possibilities… If you want to try for a healthier diet, you should put down on your plate all the benefits of a courgette.

Here are a few tips given by the chef Massimo Tringali – former chef at Casa Del Mar – double starred restaurant at Porto Vecchio, Corsica. At the one-star restaurant Emporio Armani Ristorante, he joins our movement for one small video and takes time to help you pick appetizing courgettes.

Massimo Tringali: How to choose and store

When picking them out, remember these three things and you’re well on your way to getting a good one.

Size matters. Larger courgettes tend to be watery and flavorless, with pulpy insides and large seeds. But, know that smaller is better. Color usually equals flavor. Green, yellow, or white, look for a rich and vibrant colour for tasty courgettes. Finally, find courgettes that still have a good chunk of the stem attached, as those ones will last longer.

Once you get the courgettes, store in a paper bag in the vegetable drawer of the refrigerator for up to one week. Don’t store in plastic bags, as they trap in too much moisture and you will result with slimy courgettes. If you have too much and don’t have any plans for it, freeze it to enjoy later!

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The preservation of clean water and access to it for all is at the heart of Less Saves The Planet’s commitments. You can now read Chapter 4 SAVING WATER AND THE EARTH from our book Less Saves The Planet available for free. The entire book is also available on our website.

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