Ingredients
Preparation
Step 1
Thursdays are when we tend to make the best of a bad job, a supper prepared from whatever is left in the fridge (usually bacon or pancetta and a long-life vegetable of some sort). This is when we clear out the fridge before the Friday organic box and the Saturday trip to the market. While a winter rummage usually ends up as soup, a regular summer supper involves a hot frying pan, some smoked bacon, and a couple of zucchini.
Step 2
I cut the bacon into cubes and let it cook with a little olive oil in a shallow pan. As the fat turns from white to gold, I dice a few zucchini and drop them in with a grinding of salt. An occasional stir, enough to stop them sticking but not so much that they fail to color, and then some salt. The dish is ready when the vegetables are tinged with gold, the bacon dark and smokily fragrant. I put it on a plate with a final drizzle from the olive oil bottle and some easily torn bread such as ciabatta. Sometimes I will add a few thyme leaves with the squash, a little rosemary at the beginning of cooking, or some basil at the end.
