Each of us has our own kind of “comfort food”, food that feeds the soul or rather a dish capable of giving us a smile even on the most difficult days. In my case there is at least one “comfort food” different for each season and especially for each location. In the case of Pantelleria, there is no year in which you do not wait with trepidation for the season of Pantescan zucchini — smaller and rounder, light green in color, and above all, with its unique sweetness. Usually the festival of zucchini here in Pantelleria is celebrated between May and June. The harvest can be seen lining the terraces around the island and the very low-growing plants sink into the sandy volcanic soil.

For the method of preparation, this debate is often triggered in my home. My mother, Ariane, a great pasta eater, would like to cut them into rounds, tossed in simmering olive oil and then used as a condiment for a plate of spaghetti al dente. My favorite recipe, on the other hand, is what I call “boat-style courgettes”, that is a scooped out zucchini filled with even more zucchini. Here are the steps if you have the opportunity and the desire to try your hand at this delight.

Ingredients:
Zucchini Pantesca (1 per person)
Cherry Tomatoes, 1 handful
Salt-Preserved Capers from Pantelleria, a small handful – dissolved in warm water to remove salt and squeezed dry
Garlic, 1 clove
Fresh Basil, 2 sprigs
Primo Sale or a young Pecorino Cheese, one slice cut into small cubes
Extra Virgin Olive Oil, to taste
Fine Sea Salt, to taste

Instructions:
Cut the zucchini in half lengthwise through the stem. Carefully scoop out the pulp without cutting into the outside layer — a small ice cream scoop is useful for this process. On a sheet tray, cook the outside “boats” in a convection oven for about 20 minutes. Meanwhile, dice the pulp of the zucchini into small cubes and saute until browned with the chopped garlic, a bit of olive oil, and a pinch of peperoncino if you want. Set aside. Chop the tomatoes in half and saute over medium heat with olive oil, capers and the chopped basil. Add the zucchini back into the pan with the tomatoes and cook together for another 10 minutes. Season with salt if necessary but remember that the capers will bring their saltiness to the dish.

In the meantime, chop the cheese into bite-sized pieces and layer into the zucchini boats. Add the tomato and zucchini mix, an additional piece of basil, and top with the rest of the cheese. Place back in the oven for 10 minutes to melt the cheese and bring all the flavors together.

Best if enjoyed in front of the sea.