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Stuffed Summer Squash di Alici

stuffed summer squash
By jgreghenry Published July 26, 2009

Description

These stuffed squash may be light but it's big on flavor. The flavor of the Amalfi coast.

Prep time: 1 hour
Yield:1 ()

Ingredients:

  • 6 small round summer squash
  • 0 good quality olive oil
  • 1 large shallot, minced
  • 6 clv garlic, minced
  • 1 t red pepper flakes
  • 8 anchovy fillets
  • 0.25 c milk (for soaking anchovies if necessary)
  • 2 T chopped italian parsley
  • 4 sli good rustic bread or two cups prepared coarse bread crumbs
  • 1 t colatura di alici
  • 0 salt and pepper
  • 1 c whole milk ricotta cheese
  • 0.5 c parmesan cheese, grated

Summary

Yield
Servings
Source

SippitySup

Prep time1 hour
RecipeFirst Courses Italian
Ingredientsparmesan colatura di alici squash red pepper parsley olive oil milk garlic bread anchovies ricotta

Directions

Pre-heat oven to 350 F

Start by cutting off a little lid and hollowing out each of my squash.

Heat 2 tablespoons olive oil in a sauté pan set over medium hr=eat. Add the interior flesh, shallots, garlic, 1 teaspoon of red pepper flakes, and the prepared anchovies.

If you can find salt-packed as opposed to oil-packed anchovies try and get them.

The salt-packed variety needs to be soaked to remove the salt and reconstitute them somewhat. I often do this in milk.

Cook this mixture 6-8 minutes until the anchovies practically disintegrate into the vegetables. To this mixture add chopped parsley and freshly toasted coarse breadcrumbs.

Notes:

Colotura di Alici is an Italian style fish condiment. It can be found in gourmet stores or ordered online.

Source:

SippitySup