Ingredients for 4 people:
600 g of tromboncino courgettes from Albenga, 1 onion, 1 clove of garlic, Polla Taggiasco Extra Virgin Olive Oil, 600 ml chicken stock, 1 glass of Polla Pigato Wine DOC Riviera Ligure di Ponente, 200 cream, 8 leaves fresh basil, salt and pepper.
Bring the chicken stock to boil. In the meantime roughly chop the garlic and the onion. They are part of the sauté but will eventually be blended. Wash the tromboncino courgettes, cut off the ends, and cut them into thin rounds. In a saucepan heat the oil. Brown the garlic and onion for a few minutes, then add the tromboncino courgettes and let them cook for a few minutes allowing the flavors to mix. Add the basil leaves. Pour a glass of Polla Pigato wine, cover, and simmer to reduce for 5 minutes. Add the chicken stock and continue to cook on low heat with no lid for 20 minutes. Let the stock reduce, taste it and if necessary add salt and pepper. Purée in a blender creating a velvet texture. Add the cream and stir with a wooden spoon. And there you are, the veloute' of tromboncino courgettes is ready to be served.