This is a summer only dish—it must be created with squash and tomatoes grown in your own garden or on a farm not far from home. Later in the year, when only “imported” squash and tomatoes are available, it cannot satisfy the soul the way fresh flavors can right now.
Yellow Squash with Tomatoes, Red Wine Vinegar and Cheese
This dish requires excellent red wine vinegar, cheese, and fresh-picked squash and tomatoes—no substitutes! Serves 2
The squash cooks quickly, so it is very helpful to prepare all of the ingredients before you begin cooking the squash. While rice or pasta cooks:
Slice 4 small yellow crookneck or zucchini (no larger than 8 inches long) picked fresh, into one-half inch rounds.
Cut 6-8 large cherry tomatoes in half, or cut 2 large tomatoes into cubes.
Mince 2-3 tablespoons of parsley and basil
Grate a generous pile of Parmesan, Asiago, or Grana Padano cheese
Heat 2 tablespoons of olive oil and one half tablespoon butter in a large skillet. When hot, add the squash rounds. Cook 2-3 minutes until brown on one side then turn each squash round over to cook the other side.
While the squash is cooking, press one small garlic clove through a garlic press. Tilt the skillet so that the oil collects to one side and add the garlic to the little pool of olive oil and butter. Cook the garlic for 30 seconds—DO NOT LET IT BROWN.
When the squash is tender (1-2 minutes more), turn off the heat and add the tomatoes, 2-3 tablespoons of water, 1-2 teaspoons of good red wine vinegar and salt and pepper to taste. (Start with less vinegar, then add more if necessary). Toss to coat all of the squash and tomatoes with the garlic and seasonings.
Spoon over rice or pasta and sprinkle generously with parsley and basil then grated cheese.