Summer Squash “Risotto” with Bacon and Shallot

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非林索托“意大利调味饭”的简短历史:有一次everyone曾是制造risotto with barley instead of short-grain (commonly Arborio) rice. This was undermining the termorzotto,类似的意大利菜,用大麦制成。然后,我们开始看到各种其他“全谷物”制成的“意大利调味饭”,欣赏坚果风味的细微差别,并咬人。拼写,,,,oats,,,,藜麦,,,,小麦and more—and I曾是not one to miss out on the fun. So then it seemed absol-otto awesome when I saw people doing stuff like南瓜种子“意大利调味饭”,或者,当一个朋友骑车称他慢煮的葡萄酒甜玉米混合物时,他上周末在烤鱼下面将其镀在烤鱼下面,称为“玉米烩饭”。

Except risotto has one pesky thing about it: the word—and the dish, presumably—has “rice” in it.

Conversely, I could call this softened fine dice of summer squash cooked with onions, wine and bacon a vegetable “confit” but that would be a bastardized term another. Confit means to preserve, usually在脂肪中,,,,but we see the word appropriated to gently cooked蔬菜a lot now, too. Dunno anything about that.

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夏季南瓜品种和葱

So I’m going to go with summer squash risotto, because even though it does not have rice in it, the preparation is easily recognized: you soften some onions, maybe a bit of pork scraps, add the main substance and deglaze with wine and stock until it reaches a creamy consistency, but that substance still retains some of its bite. That substance in this case is summer squash.

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罚款南瓜

它真是太好了 - 刺激又很好吃,可以自己用作课程,或者备份蛋白质的主菜。

让我们在这里不要太强大。Squash “risotto” happens to be pretty much carb-free (unlike risotto) and gluten-free (like risotto), so it’s a great fix for dieters or simply those with too many summer squashes on their hands in the summer, as I did after receiving a third offering from my CSA. This summer squash “risotto,” or whatever you want to call it, is good enough in its own right that I’d seek out making it another day. And that’s saying a lot coming from some weirdo food-repurposer like me.

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Sure, there’s something counter-intuitive about cooking small cubes of summer squash not till crisp and browned on their sides, but almost soggy all around. Almost is key. You don’t want to have a congealed mush like babaghanoush, but to let the squash soften slowly, still as separate pieces.

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Thick bacon slices are cut to small squares

烟熏培根和白葡萄酒的独特甜味有着深厚的口音,以增强南瓜的ho-hum自然风味,以及葱的小宝石的湿滑质地。您可以搅拌额外的黄油和磨碎的Parmiggiano-Reggiano来制作米尔肯酱,并在上面放上切碎的欧芹和更多这些奶酪剃须,就像您会像意大利调味饭一样。

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我不是这里的意大利祖母。因此,用一粒盐来听我的话(也不要忘记使用这些)。用传统的菜肴变得有些烦躁,并把我们的食物词汇弄乱,这会让您感到年轻和微笑,所以请这样做。

Summer Squash “Risotto” with Bacon and Shallot
(做2-3份)

2大汤匙特级电源橄榄油
1个小葱,切碎(或¼杯切碎的洋葱)
2条条厚的培根,切碎(屈服约2汤匙切碎)
3 lbs summer squash, ends trimmed and finely diced
½杯干白葡萄酒
½ cup chicken or vegetable stock
salt and pepper to taste
1汤匙黄油(可选)
1-2 tablespoons grated parmiggiano-reggiano (optional)
1-2汤匙切碎的新鲜欧芹(可选)

在锅上加热橄榄油,然后加入葱或洋葱以及少许盐。将热量降低至低煮熟,偶尔搅拌,直到洋葱变软和半透明,约6分钟。加入培根并继续烹饪,偶尔搅拌,直到脂肪呈现,培根略酥脆(稍微增加热量),约4分钟。

将热量增加到中高,并加入夏季南瓜;搅拌以彻底掺入。加入葡萄酒并煮沸。偶尔搅拌直至葡萄酒几乎蒸发,然后加入汤料。偶尔用柔软的刮刀轻轻搅拌,以免刺穿南瓜碎片。让煮4-5分钟,或直到南瓜几乎全都是半透明的,而不是不透明的。用盐和胡椒粉调味并搅拌可选的黄油和1汤匙磨碎的奶酪。在菜肴中食用,上面放上剩下的奶酪和可选的欧芹,以装饰。

成本计算器
(2-3份)

2 summer squashes (from my CSA): $3.00
1葱:$ 0.30
2 strips bacon (from Flying Pigs Farm): $2.00
2汤匙橄榄油:$ 0.25
½ cup white wine: $0.75
½杯股票:$ 0.25
2大汤匙帕米格吉亚诺 - 雷吉亚诺:$ 0.75
1 tablespoon chopped parsley: $0.25

Total: $7.55

健康因素
四个布朗尼点:抗氧化剂,钾,蛋白质 - 无论它们是什么形状,夏季南瓜在营养上都是全面的植物。它们的卡路里非常低,并且拥有大量健康的维生素和矿物质。你不能吃太多。有了这个食谱,南瓜真的收缩了,因此您可以轻松地擦拭两南瓜。

Green Factor
Seven maple leaves: This is the “lemonade” for when life gives you too many summer squashes. Life, as in the seasonal harvest in the middle of summer, which we are enjoying now. Using spare bits of bacon to help flavor them is a great way to use just minimal animal protein in a predominantly vegetable-focused dish. Even better when it’s from a nice local farm.

6个回应

  1. 德罗里
    |

    哇,这是一个很棒的食谱,看起来很美味,谢谢您的分享!

  2. Alexa
    |

    我认为,如果我们在上面添加一些鸡蛋会更好。我会尝试鸡蛋并更新您

  3. saragasd
    |

    这是很好的分享!!!

  4. 安纳斯蒂斯
    |

    感谢您的分享!!!

  5. 靠近我
    |

    这看起来像是一个很棒的食谱。谢谢

  6. Faiza
    |

    We needbest pan for bacon完美烹饪。1食谱和第二个炊具都可以使任何美味佳肴。

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