Eating In

500g Courgettes
1 small onion
1/2 tsp salt
pepper
about 100g white flour
20g polenta
50ml extra virgin olive oil
1tbsp rosemary
Wash the courgettes and cut into very thin slices with a mandolin slicer. Thinly slice the onion and add. Season with a teaspoon of salt and a little ground black pepper. Mix everything well with your hands until you notice the courgettes soften and release their juice. Move the vegetables into a colander and place this over a bowl. Arrange a plate over the courgettes and add a 2 kg of weight on top. Leave  for 2 hours.

Preheat the oven to 220°C. Make a creamy batter from the courgette juice by adding the polenta, ½ tablespoon of olive oil and white flour and beating with a whisk. Pour this over the vegetables and mix very well. Line a large oven sheet with baking paper and brush with olive oil. Pour the mixture onto the sheet and spread evenly. It must be pressed down very thoroughly. You can use a spoon or, lay another sheet of paper over the mixture and press with your palms. Remove the paper. Drizzle a little olive oil over the top. Sprinkle with chopped rosemary. Bake for 35-40 minutes or until it’s nicely browned. Let it cool for at least 1 hour in the pan. Then, cut into squares and serve.