Food and Lifestyle Expert, Laura McIntosh and Chef, Nash Cognetti from Tra Vigne Restaurant in St. Helena bake a Zucca Alla Livornese. This Italian style dish is made with only 5 needed ingredients and puts a new spin on butternut squash.
Zucca Alla Livornese Recipe
The term "alla livornese" refers to a dish made in the style of Livonia, or more pointedly, one which contains garlic, olive oil, and tomatoes. Since the recipe is so simple it is very important to use real parmesan cheese and good extra virgin olive oil. in the true Italian style, the dish contains only five ingredients, but all must be of superb quality.
2 Each Butternut Squash- Peeled, Halved, And Seeded
1 Qt. Basic Tomato Sauce
¼ Lb Parmigiano Reggiano Cheese- Freshly Grated
1 Cup All Purpose Flour
2 Cups Extra Virgin Olive Oil
Slice the squash lengthwise into flat, even pieces no more than ¼ inch thick. Meanwhile, heat the oil in a heavy bottomed skillet until very hot but not quite smoking (about 340 degrees). Season each piece of squash with salt and pepper, dust in flour, shaking off the excess, and fry on all sides for about 45 seconds. In a non reactive baking dish place a layer of squash pieces. Spread evenly with tomato sauce. Sprinkle with parmesan cheese. Repeat this process until dish is full. Bake uncovered at 350 degrees for 35-45 minutes or until the squash is tender all the way through and the top is golden brown and crispy. Allow to cool slightly then segment with a serrated knife and serve.
Bringing It Home
1050 Charter Oak Ave.
St. Helena, CA 94574
rest of Episode 909