No ordinary summer squash, this heirloom variety is characterized by its distinctive ribs and, for a zucchini, its comparative pandalike unwillingness to be fruitful and multiply. What it lacks in productivity, however, it makes up for in a sweeter flavor and a firmer, less watery texture that doesn’t cook up mushy. It even stands in for corned beef in this hash recipe from Savoy’s Ryan Tate.
Ingredients
FOR THE BLACK-OLIVE BAGNA CAUDA:
1/4 cup salted anchovies, boned and rinsed
1/4 cup garlic, minced
1/4 cup salt-packed capers, rinsed
1/4 cup oil-cured olives
1/2 cup butter
1/2 cup extra-virgin olive oil
FOR THE ZUCCHINI HASH:
3 small or 2 medium Romanesco zucchinis (available at Yuno’s farm stand at the Greenmarket)
1 large red bell pepper
1 medium onion
1 tbs. extra-virgin olive oil
2 tbs. basil, chopped
4 eggs
Salt and pepper to taste
Instructions
For the bagna cauda: Preheat oven to 200 degrees. (1) Place
the anchovies, garlic, capers, and olives in mortar and pestle, and
mash to a smooth paste. In a sauce pot, combine paste, butter, and
olive oil, and place in oven for at least 2 hours. Keep warm until
ready to serve, and save remainder for future use, such as an
accompaniment to roast lamb or a dip for crudites. For the hash: (2)
Dice the zucchini, pepper, and onion. In a large cast-iron skillet over
medium heat, heat olive oil. Add onion and pepper, and cook until onion
becomes golden brown and tender. Add zucchini, and cook until lightly
browned and al dente. Season with salt and pepper. Toss with basil and
transfer to plates. (3) Serve hash topped with sunny-side-up eggs, each drizzled with a spoonful of bagna cauda.
(Published 2009)