Tuesday, September 22, 2009

Ricotta Stuffed Pattypan Squash

Earlier in the Fall, Headhouse Farmer's market had some bright little Pattypan squash showing - Elizabeth picked up a pint and proceeded later that evening to adapt a recipe from her childhood to reduce our ricotta stockpile.

Claudio's ricotta, at $4 per lb. is a steal - we're basically trying to work it into every dish imaginable. This was one of the better experiments...a gratin of sorts placed into the hollowed out squash.

A mix of sautéed squash & shallots, along with some seasoned ricotta, go back into the squash and into a 350 degree oven for 15 minutes until warmed through.

We served the squash alongside roast leg of lamb and prosciutto-wrapped fingerling potatoes for a comforting Sunday Night meal; the fingerlings were a take on something I saw over on Studiokitchen earlier this year, fingerlings cooked in peanut oil, then wrapped in Iberico ham and deep fried. I didn't go as luxe as Shola's version, just boiling the potatoes, wrapping them in prosciutto and finishing them with a pan-fry...neglected to snap a photo of mine but they looked something like this...photogenically nowhere near as close to what Studiokitchen cranks out though.

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