Yield - 12 Servings
1 LB YELLOW SUMMER SQUASH (Sliced in rings)
1 LB ZUCCHINI SQUASH (Julienne)
1 TBSP WHOLE THYME LEAFS
2 TSP WHITE PEPPER
1 CUP DRY WHITE WINE
1 PINT HEAVY WHIPPING CREAM
1/2 TSP FRESH GROUND NUTMEG
Use a large (12" minimum) cast iron Dutch oven or skillet, preheat the pan on high heat for 3 -5 minutes before cooking process starts. Add the squash, thyme and pepper; sear the vegetables by constantly turning them with a spatula. Remove the squash when they start to water (after 3 -5 minutes of cooking). Lower heat to medium and retain vegetable water in skillet.
Add white wine and reduce by half, add cream, and reduce by half again. The
cream should be cooked until a rolling boil is achieved and the bubbles are glossy. Return
the squash to the pan along with the nutmeg. Continue stirring until all sides of the
veggies are coated with the sauce. Serve Immediately.
2 TSP DRIED WHOLE OREGANO LEAFS
1/2 TSP GROUND CAYENNE PEPPER
Try adding the oregano along with the thyme, also the cayenne will spice up the dish.
Use a large-shallow-warmed serving dish for this very "elegant" vegetable. Garnish with sprinkles of Spanish paprika.
I first had this dish as a vegetable for a midnight breakfast of seared veal tenderloin and poached eggs. Since then it has been one of my favorite vegetable recipes. Thanks, Matteo!
Because the recipe cooks very fast, it is highly recommended that everything be pre-cut and measured
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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
4016 Red Cypress Dr., Harvey, LA 70058 Phone (504)-329-1344
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Revised: January 11, 2017
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