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Chef Kalman’s Roasted Tahitian Squash with Farro Porridge

May 2, 2017

Roasted Tahitian Squash, farro porridge

TO ROAST THE SQUASH

INGREDIENTS:

1 each Tahitian squash, split in ½ lengthwise

¼ lb unsalted butter, cut in pats

2 tsp ground cinnamon

to season salt and pepper

PROCEDURE

  1. Preheat the oven to 350F
  2. In a large baking dish, place the squash with the cut sides up (cut the squash to fit the dish
  3. Place butter pats evenly over the top of the squash, then sprinkle the cinnamon, salt and pepper
  4. Pour water into the baking dish, around the squash, to fill 1/3 of the way
  5. Cover tightly with aluminum foil and place in the oven
  6. Cook until very soft, about 1 ½ hours
  7. When finished cooking, remove the pan from the oven and uncover to cool
  8. Once completely cool, cut slices about 1 ½” thick

FOR THE FARRO PORRIDGE

INGREDIENTS:

1oz olive oil

½ medium yellow onion

2 C farro

1 C dry white wine

as needed hot water or vegetable broth

2 Tbls unsalted butter

¼ C grated parmigiano-reggiano cheese

2 Tbls Italian parsley, rough chopped

to taste salt and pepper

PROCEDURE

  1. in a high walled medium size sauce pot, heat the olive oil with onions and a pinch of salt, over medium heat
  2. using a wooden spoon, stir and allow to cook until the onions are translucent, without any browning, about 3-4 minutes
  3. add the farro and stir well to coat all of the farro with oil
  4. add the white wine and then water or broth, about 1 C at a time (enough to just cover the surface of the farro
  5. stir often and cook until almost all of the liquid has evaporated, then continue to add water and repeat the process until the farro is cooked through
  6. add the butter and parmigiano and stir vigorously to break up some of the farro berries and incorporate all the ingredients; it should have a creamy texture
  7. taste and adjust seasoning, then stir in the parsley when ready to serve

FOR THE SQUASH

INGREDIENTS:

4 Tbls unsalted butter

3 slices roasted Tahitian squash

to season salt and pepper

to season smoked paprika

6 each sage leaves

½ lemon, juice

PROCEDURE

  1. in a large non stick skillet, heat the butter over medium high heat
  2. on a plate season the squash slices on both sides with salt, pepper and paprika
  3. place the slices in the hot butter and cook until nicely brown, then flip and repeat on the other side, about 4-5 minutes per side
  4. add the sage leaves and lemon juice, and using a large spoon, baste the squash by spooning hot butter over the squash slices repeatedly until the butter is foamy and the squash has a nice crust; carefully remove the squash from the pan and serve over the farro; spoon some of the butter, sage and lemon over the squash and serve

Categories: Uncategorized

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