Alfred Portale's Summer Squash Fricassée
magnify Click image to view more.

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
  1. 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.

  2. When cool, peel off charred skin and remove seeds; dice the flesh.

  3. 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.