| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
American |
Vegetables |
4 |
Servings |
INGREDIENTS
| 5 |
sm |
Summer squash |
|
|
Zucchini, scallop, crookneck (4 to 6) |
| 5 |
|
Ears of corn |
| 2 |
|
Cloves garlic |
| 1/2 |
|
Jalapeno pepper |
| 3 |
tb |
Olive oil |
|
|
Salt and pepper |
| 1 |
|
Handful fresh cilantro leaves |
| 2 |
tb |
Unsalted butter |
| 4 |
tb |
Water |
| 1 |
lb |
Fettucini; fresh thin |
| 1/2 |
|
Lemon |
INSTRUCTIONS
Cut squash into small dice. Cut kernels from cobs. Peel and chop garlic
fine. Chop jalapeno fine. Saute the squash in the olive oil until tender
and a little brown; season with salt and pepper. Add the corn, garlic and
jalapeno to the squash. Continue cooking a few minutes more. Finely chop
the cilantro, reserving some leaves for garnish. Add the cilantro, butter
and water to the pan. Taste and correct the seasoning. Boil the fettucini,
add it to the pans and toss all together. Add a squeeze of lemon juice if
the corn is very sweet Serve immediately, garnished with the reserved
cilantro leaves.
Posted to MC-Recipe Digest V1 #201
Date: Thu, 15 Aug 1996 10:21:09 -0700 (PDT)
From: PatH <phannema@wizard.ucr.edu>
NOTES : Alice Waters opened Chez Panisse in Berkeley in the early 1970s.
She extended "the cooking of Provence" movement to the US in what
is now called the "New American Cuisine." Recipes are meatless
main dishes (i.e., high calories, high fat), but are not aimed at
vegetarians. (HarperCollins, $32.50)
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