Anne's Blog

Squash/Speck Spaghetti: Emanuela’s Not-to-Miss Recipe

Date: November 12, 2018 - categories: , , , - 1 Comment

November is the month for the squash appassionati (and I’m one).  Our favorite fruit and vegetable stand near Assisi –  that of Roberto Migliosi and family  – tempts with a variety of squashes.

  

Roberto’s wife, Emanuela, is happy to share a squash recipe with you as she slices up your choice.

 

The bright orange flesh of the round Marina di Chioggia squash tempted me on my last visit.

Emanuela’s recipe will probably tempt you, too.  Here it is:

Emanuela’s Squash/Speck Spaghetti

Ingredients (for 4 persons)

spaghetti (1 lb for five persons)

a ripe, firm winter squash of dark orange pulp – 1 lb or more

garlic – 2 or 3 cloves

speck (smoked ham, typical of northern Italy) – 4 or 5 slices, rather thickly-cut

olive oil, q.b. (“quanto basta” or “as much as you need”)

Parmesan or romano cheese, q.b

salt, pepper, q.b

a generous bunch of fresh sage (our own addition to Emanuela’s recipe)

This dish is quick as well as tasty: the squash/speck sauce can be prepared in the time it takes to boil the water for the pasta!As I was putting on the water to boil, Pino handled the peeling and cutting of squash,  slicing it into largish chunks:

Next step: dicing of the speck slices and note the size in the photos below –

Now it’s time to cover the bottom of a pan with olive oil:

Then warm olive oil and saute’ two or three diced garlic cloves until golden. Add diced speck and simmer just a few moments until soft:

Then slide in slice squash and simmer until squash begins to soften a bit (a few minutes):

As the squash began to soften, we decided to slip in a bunch of fresh sage from our garden:

After the sauce simmered a bit with the sage, time to add salt and pepper to taste.

Our young guests, Carina and Raul, took over the draining of the spaghetti and then mixing it into the sauce: 

 

..and logicamente, testing for any needed salt and pepper adjustments was essential:

Both voted for more pepper!

Parmesan next:

and then, time to serve up the goodness:

Our vote was unanimous: buonissimo.   Emanuela, we’ll be back soon for more Marina di Chioggia squash. (And I don’t need another recipe….!)

 

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