Marinated Butternut Squash Scapece Di Zucca Recipes

MARINATED ZUCCHINI AND SUMMER SQUASH

Steps:

• Whisk the vinegar, lemon juice, garlic, and thyme in a large bowl to blend. Season with salt and pepper. Gradually whisk in the oil. Spoon 3 tablespoons of the marinade into a small bowl. Cover and set aside. Add the zucchini and yellow squash to the remaining marinade in the large bowl and toss to coat. Transfer the mixture to a 13 by 9 by 2-inch glass baking dish. Cover and marinate at room temperature at least 3 hours or cover and refrigerate up to 1 day.
• Prepare the barbecue for medium-high heat. Grill the vegetables until they are crisp-tender and brown, turning occasionally, about 8 minutes. Transfer the vegetables to a platter. Drizzle with the reserved marinade and serve hot or at room temperature.

MARINATED BUTTERNUT SQUASH(SCAPECE DI ZUCCA)

Steps:

• Preheat oven to 450*F.
• Season the squash with salt and pepper.
• Drizzle with 4 tbls. of the olive oil, and place in a single layer on 1 02 cookie sheets.
• Bake in oven about 18-20 minutes, until just tender.
• Meanwhile, stir the remaining oil, vinegar, onion, chile flakes, oregano, and garlic together and season with salt and pepper.
• Remove the squash from the oven and pour the marinade over. Allow to cool for about 20 minutes in the marinade, then sprinkle with the fresh mint leaves, and serve.
• This dish can be made earlier in the day but should not be refrigerated. Enjoy!

BUTTERNUT SQUASH RAVIOLI: AGNOLOTTI DI ZUCCA

Steps:

• Mix butternut squash, ricotta, Parmesan, and orange zest. Season with salt, pepper, and nutmeg. Brush pasta sheet with beaten egg and cut into 4-inch squares. Spoon squash filling in the middle of pasta square and fold over. Cut excess pasta with round dough cutter into half moon shape. Place on floured tray.
• Boil agnolotti in salted water until tender, about 3 to 4 minutes. Drain and place on a platter. Add butter and sage leaves to a medium sized saute pan and place over medium-high heat. Cook butter and sage until butter is golden brown. Spoon butter and sage over agnolotti and sprinkle with flaked Parmesan.
• Combine dry ingredients in mixer. Combine eggs, egg yolk, and spinach puree, and mix well. Add spinach and egg mixture to dry ingredients on low speed until dough is formed. Remove dough from bowl and knead by hand for 6 to 8 minutes. Let pasta rest covered for 30 minutes before using. Roll dough into sheets.

RAGU NAPOLETANO (NEAPOLITAN MEAT SAUCE)

Steps:

• In a large pasta pot or Dutch oven, heat the oil until smoking.
• Season the veal and beef with salt and pepper to taste and sear 5 or 6 pieces at a time over medium heat, until dark golden brown.
• Remove to a plate and repeat with remaining meat chunks (if using ground chuck, be sure to drain any excess grease from pan).
• Add the onion to the pan and sauté, scraping the pan with a wooden spoon to loosen any brown bits.
• Cook until the onions are golden brown and very soft, about 10 minutes.
• Add the wine, browned meat chunks, tomatoes, sausages, and pepper flakes and bring to a boil.
• Reduce the heat to a simmer and cook 2 ½-3 hours, stirring occasionally and skimming off the fat as necessary.
• Remove from the heat and remove meat and sausages from sauce.
• Cover well and save for another meal.
• Adjust seasoning with salt and pepper and allow to cool.