(Garliced Orange Squash)
about 8 servings
recipe thanks to Signora Giovanna, Ristorante da Umberto, Ustica – province of Palermo
Ingredients (as is typical of any good cook, Giovanna has never used a recipe so her instructions to me were very “approximate” – therefore, do experiment!) :
- orange squash (I often use butternut), enough to slice into about 24 slices – approximately 4-5 inches wide and ½ – ¾ inches
- olive oil
- garlic clove (or two!)
- 1 cup wine vinegar
- 1 tsp sugar
- carrot, shredded
- garden fennel, shredded
- wild fennel seeds (if not available, use dill)
- salt and pepper
- Shred carrot and garden fennel, then set aside.
- Slice orange squash into 24 pieces.
- Heat olive oil* and add a garlic clove (or two), lightly fry until golden.
- Remove garlic cloves from oil.
- Raise heat to “sizzling” (be sure that there is at least ½ in. of olive oil in the pan and that oil is “spitting,” though not smoking). Lay the orange squash slices in the sizzling pan.
- Flip over, browning squash slices on both sides.
- Remove from heat and drain.
- Prepare agrodolce (“sweet/sour”) mixture by mixing about 1 c. wine vinegar with 1 tsp sugar. (Giovanna points out that sugar/vinegar proportions will depend on personal taste.)
- Leave just a bit of olive oil and return squash to the pan.
- Add shredded carrot, shredded garden fennel and wild fennel seeds (if not available, use dill), salt and pepper as desired.
- Pour agrodolce mixture over all and simmer uncovered until liquid evaporates. Then serve.
*Tip: when frying, use some sunflower seed oil to reduce the smoking tendency of olive oil.