Oh, trombochini! Not just a fancy Italian word, but a wonderfully quirky, delightfully long, and often impressively curved squash that’s an absolute joy to hunt down and pick yourself on the charming ‘zelfpluk’ (pick-your-own) farms scattered across the Netherlands!

Imagine this: a sunny afternoon, the gentle hum of bees, and the promise of fresh air as you wander through rows of vibrant green plants. Then, you spot them – the trombochini! They’re not your average zucchini; these beauties wind and twist like playful serpents through the leaves, some straight and sleek, others curled into fantastical shapes that make you wonder if Mother Nature had a sense of humor that day.

Grabbing a basket and perhaps a pair of shears (or just a strong twist!), the fun truly begins. It’s a treasure hunt! Kids absolutely adore finding the longest, the curliest, or the most unusual trombochini. There’s a special thrill in gently separating a perfectly ripe one from its vine, feeling its smooth skin, and knowing it’s coming home with you to be transformed. Whether you’re solo, enjoying a peaceful harvest, or laughing with friends and family as you compare your finds, picking trombochini is a simple pleasure that connects you to the earth and promises delicious rewards. It’s a wonderful way to slow down, breathe in the rural air, and fill your basket (and your heart) with the bounty of the season.

Once your basket is brimming with these magnificent green marvels, the culinary adventure truly begins back home! Trombochini is incredibly versatile – young and tender, it’s often used like a zucchini, but it holds its shape better and has a slightly nuttier, sweeter flavor. Left to mature, it develops into a delightful winter squash, but for our fresh-picked purposes, let’s focus on its youthful charm!

Cooking Recipes for Your Freshly Picked Trombochini

1. Quick & Zesty Sautéed Trombochini with Lemon & Herbs

This simple recipe lets the fresh flavor of your trombochini truly shine, making it a perfect side dish for almost anything.

Ingredients:

  • 2 medium trombochini, washed and trimmed
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1/4 cup fresh parsley, chopped
  • 1 tbsp fresh mint or basil, chopped (optional, but lovely!)
  • Juice of 1/2 lemon
  • Salt and freshly ground black pepper to taste
  • Red pepper flakes (optional, for a kick)

Instructions:

  1. Prepare the Trombochini: Slice your trombochini into rounds or half-moons, about 1/2 inch thick. If they are very long, you might want to slice them lengthwise first, then into crescent shapes.
  2. Heat the Pan: Heat the olive oil in a large skillet or frying pan over medium-high heat.
  3. Sauté: Add the trombochini slices to the hot pan in a single layer (you might need to work in batches). Sauté for 3-5 minutes per side, until they are tender-crisp and lightly golden brown.
  4. Add Aromatics: Reduce heat to medium, add the minced garlic and red pepper flakes (if using). Cook for another minute until fragrant, being careful not to burn the garlic.
  5. Finish: Remove from heat. Stir in the fresh parsley and mint/basil. Squeeze the lemon juice over the trombochini, season with salt and pepper, and toss gently to combine. Serve immediately.

2. Creamy Trombochini & Ricotta Pasta with Toasted Walnuts

A comforting and flavorful pasta dish that beautifully incorporates the mild sweetness of trombochini.

Ingredients:

  • 300g pasta of your choice (penne, fusilli, or spaghetti work well)
  • 2 medium trombochini, washed and trimmed
  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup vegetable broth
  • 1/2 cup ricotta cheese
  • 1/4 cup grated Parmesan cheese, plus extra for serving
  • Zest of 1/2 lemon
  • 1/4 cup toasted walnuts, roughly chopped
  • Fresh basil leaves, for garnish
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Cook Pasta: Cook the pasta according to package directions until al dente. Reserve about 1/2 cup of pasta water before draining.
  2. Prepare Trombochini: Using a vegetable peeler, create long ribbons of trombochini (like fettuccine). Alternatively, you can finely dice or grate it.
  3. Sauté Aromatics: In a large pan or skillet, heat olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
  4. Add Trombochini: Stir in the trombochini ribbons (or diced/grated trombochini) and cook for 3-5 minutes until tender-crisp.
  5. Build the Sauce: Pour in the vegetable broth and bring to a simmer. Reduce heat to low. Stir in the ricotta cheese, Parmesan, and lemon zest. Mix until well combined and creamy.
  6. Combine: Add the drained pasta to the pan with the sauce. Toss well, adding a splash of the reserved pasta water if needed to reach your desired consistency. Season with salt and pepper.
  7. Serve: Divide the pasta into bowls, sprinkle with toasted walnuts, fresh basil leaves, and extra Parmesan cheese. Enjoy!

Cocktail Recipe: The “Trombone Twist” Refresher

Young trombochini has a crisp, slightly sweet, and refreshing quality that makes it perfect for a vibrant summer cocktail. Think of it like a cucumber, but with a unique twist!

Ingredients:

  • 2 oz gin (or vodka for a cleaner taste)
  • 1 oz fresh trombochini juice (see note below)
  • 3/4 oz fresh lime juice
  • 1/2 oz elderflower liqueur (St-Germain is perfect)
  • 2-3 slices of fresh trombochini, for muddling and garnish
  • Splash of soda water
  • Ice
  • Fresh mint sprig, for garnish

Instructions:

  1. Make Trombochini Juice: Blend a few chunks of fresh trombochini with a tiny splash of water (if needed) until smooth. Strain through a fine-mesh sieve or cheesecloth to extract the juice. You’ll need about 1 oz per cocktail.
  2. Muddle: In a cocktail shaker, gently muddle 2-3 slices of fresh trombochini to release their flavors.
  3. Combine Liquids: Add the gin, trombochini juice, lime juice, elderflower liqueur, and ice to the shaker.
  4. Shake: Shake vigorously for about 15-20 seconds until well chilled.
  5. Serve: Strain the mixture into a chilled highball or coupe glass filled with fresh ice.
  6. Top & Garnish: Top with a splash of soda water. Garnish with a fresh trombochini slice and a sprig of mint. Sip and enjoy the refreshing “Trombone Twist”!

Enjoy your trombochini, from farm to table (and even to cocktail glass)! It’s a journey of flavor and fun that truly captures the spirit of self-picking.