Summer Squash Fricassée
Alfred Portale, Greenmarket to Gotham / August 9th, 2013
Adapted from Alfred Portale Greenmarket to Gotham recipe journal.
- 2 red peppers, cut into medium dice
- 3 Tbsps. olive oil
- 1 large green zucchini squash, halved and cut into 1/4-” slices
- 1 large yellow squash, halved and cut into 1/4-” slices
- 1/2 cup spring onions, sliced
- 5 cloves garlic, sliced
- 3/4 cup tomato juice
- 1 Tbsp. sugar
- 1/4 cup red wine vinegar
Place the peppers over an open flame and, once the skin has been charred on all sides, place in a small bowl; wrap and let sit to steam.
When cool, peel off charred skin and remove seeds; dice the flesh.
In a small saucepan, add 2 Tbsps. olive oil; sauté zucchini and squash on high heat until lightly golden, about 3 to 4 minutes; add onions and garlic; continue sautéing until softened; add red pepper, tomato juice, sugar, and vinegar; bring to a simmer; cook for a few minutes, until the squash is lightly tender.