Stuffed Rond De Nice Squash Poached In Olive Oil Recipes

STUFFED ROND DE NICE SQUASH POACHED IN OLIVE OIL

Steps:

• Preheat oven to 300 degrees. Cut a small slice from the bottom of a rond de Nice squash so that it sits flat. Cut the top, about 2-inches from the stem end, leaving a nice wide hole. Using a spoon, scoop out the insides, leaving a 1/4-inch thick wall of squash on all sides. Trim the top of the squash. Set the squash flesh aside. Repeat with the remaining squash. Season the inside of each squash with salt and turn upside down onto a plate. (The salt will draw out the moisture.)
• In a large saucepan, heat 1 tablespoon of the olive oil over low heat. Add the onion and a pinch of salt and cook until tender. Add the sausage, raise the heat to medium, and cook, stirring often to break up the sausage, until it is no longer pink.
• Finely chop the reserved squash flesh and add it to the onion-sausage mixture with some salt. Cook uncovered, stirring occasionally, until the squash is tender, about 5 minutes.
• Using a slotted spoon, transfer the mixture to a mixing bowl, leaving the excess liquid in the pot. Stir in the breadcrumbs and parsley and season to taste with salt and black pepper.
• Turn the squash right-side up and stuff them with the squash-sausage filling. Place in a pot fitted with a lid and just large enough to hold them snug. Pour the remaining 2 to 3 1/2 cups olive oil into the pan around the squash, enough to rise just to the top. Add the rosemary, thyme, peppercorns and garlic, cover, and cook in the oven until the squash is tender when pierced with a knife, about 45 to 60 minutes. The squash can be served immediately or cooled in the oil and reheated later.

POACHED SCRAMBLED EGGS

Steps:

• Crack each egg into a medium-mesh sieve (or narrow-slotted spoon), letting the thin white drain away. Transfer the remaining yolk and white to a small bowl. Beat the eggs vigorously with a fork for 20 seconds.
• Set a medium saucepan filled with 4 inches of water over moderate heat. Put a strainer in the sink. When the water is at a low boil, add a few large pinches of salt, then stir in a clockwise direction to create a whirlpool. Pour the eggs into the moving water, cover the pot and count to 20.
• Turn off the heat and uncover the pot. The eggs should be floating on the surface in ribbons. While holding back the eggs with a spoon, pour off most of the water over the strainer. Gently slide the eggs into the strainer and press them lightly to expel any excess liquid.
• Scoop the eggs into bowls, drizzle with olive oil if desired and season with salt and freshly ground black pepper.

CHILLED SPICED YELLOW-SQUASH SOUP

Steps:

• Combine the squash, olive oil, red pepper, cumin, coriander, turmeric and 1 1/2 cups water in a pot with a large pinch of salt. Bring to a boil, then simmer, covered, until the squash is very tender.
• Once the squash has cooled, purée it in a blender on high for 30 seconds. Pass through a fine-mesh sieve. When completely cool, season to taste with the lime juice, salt and pepper. Ladle into bowls, and garnish with mint and a few drops of olive oil.

PATTYPAN SQUASH BRAISED WITH ONION, TOMATO AND CHORIZO

Steps:

• In a large saucepan, heat 1 tablespoon of the olive oil over medium heat. Add the onions and garlic and cook until tender. Add the tomatoes, chorizo, squash, the remaining 1/4 cup olive oil and a pinch of salt.
• Cover the pan, reduce the heat to low and cook until the squash are tender, about 45 to 60 minutes.
• Stir in the cilantro, season with salt and black pepper and either serve now or cool and reheat later.

ZUCCHINI-AND-FENNEL SALAD WITH PECORINO AND MINT

Steps:

• Use a vegetable peeler or mandoline to thinly shave the zucchini lengthwise. In a large bowl, toss together the zucchini, mint, pecorino Romano, fennel, lemon juice and olive oil. Season with salt and black pepper. Add more lemon juice or olive oil to taste.