Tuesday, November 22, 2011

Italian Indian Squash Delight

This week I combined the culinary styles of two of my favorite places in the world - Italy and India.  Their spices and flavors may be on opposite sides of the spectrum but the way they prepare and enjoy their food is similar.  Who doesn't love a culture that uses some type of bread to sop up the last puddles of sauce on your plate?  Each country savors each bite making dinners a 3-5 hour affair. 
In India you eat with one hand, the other is reserved for the not-so-clean bathrooms, which may be just a hole in the ground.  Took me a whole week to get the hang of tearing off naan with one hand!  Thankfully you can enjoy these lovely flavors from the comfort of your own home.  Although, if you are feeling adventurous, train yourself to embrace spicy food and book a trip to Goa for relaxation or Rajasthan to sight-see and walk with the princes.  The Prince of Udaipur was quite cute if I remember correctly.    

3-4 zucchini or squash, small to medium, chopped
1/2 onion, white or yellow, chopped
1/2 big bunch of kale, or 1 small bunch, chopped into 1/2" wide
1 garlic clove, smashed
1/2 lemon
good quality Parmesan cheese, NO KRAFT!
red chili pepper flakes
extra virgin olive oil

What to do with the Ingredients
1.  Heat a pan on medium heat, add evoo, garlic, onions, salt and pepper.  Cover and stir every minute or so until they start to turn clear.
2.  Toss the zucchini and squash in.  Add a few shakes of tumeric, cumin and as much red chili pepper flakes as you can handle.  (They are great for your metabolism.)  Squeeze the 1/2 lemon over the pan.  Cover for about 2 minutes.
3.  Add the kale, stir and cover.  I don't like my kale super soggy so I don't let it cook for long.  Totally up to you and your family's tastebuds.
4.  Top with Parmesan cheese. 
Step 2
Step 3
Mangia! (eat!)

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