| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetables |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Banana squash |
| 1/4 |
c |
Extra-virgin olive oil |
| 4 |
|
Cloves garlic; peeled and lightly crushed |
| 1/4 |
c |
Mint leaves; coarse chop |
| 1/4 |
c |
Red wine vinegar |
| 1/4 |
c |
Sugar |
|
|
Salt & pepper to taste |
INSTRUCTIONS
This should marinate for several hours before serving. It lasts for
several days refrigerated.
Cut squash across into 3-inch-wide lengths. Use a vegetable peeler to
remove the peel. Cut each piece crosswise into slices that a little over
1/4-inch thick.
Place the olive oil and garlic cloves in a medium saute pan. Saute the
garlic over low heat until it turns a golden brown. Discard the garlic.
Cook the squash in the oil on both sides until they blister and turn golden
brown. Cook the squash in batches, one layer at a time and without crowding
the pan. Use a thin wooden skewer to check for tenderness. The squash
slices should be tender but hold their shape.
As each batch is cooked, transfer the slices to a platter. When all the
squash is cooked, sprinkle the chopped mint over the top. Add to the
remaining olive oil in the pan the vinegar, sugar, and salt and pepper to
taste. Stir well and raise the heat to high. Let the mixture boil until it
thickens slightly. Pour the hot liquid over the squash slices. Let cool.
From Viana La Place's "Verdura."
Source: San Francisco Examiner, October 25, 1996
Posted to MM-Recipes Digest V3 #296
Date: Mon, 28 Oct 1996 16:20:16 +0000
From: Linda Place <placel@worldnet.att.net>
A Message from our Provider:
“Jesus: more relevant than we could ever comprehend”