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Summer Squash and Rice Gratin with Salsa Verde
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adapted from Sunday Suppers at Lucques by Suzanne Goin (serves about 4) Salsa Verde Ingredients: | |
1 teaspoon | fresh marjoram or oregano leaves, (1/2 teaspoon dried) |
1/4 cup | coarsely chopped mint |
1 cup | coarsely chopped flat-leaf parsley |
3/4 cups | extra-virgin olive oil |
1 small clove | garlic |
1 anchovy | |
1 tablespoon | capers, drained, (rinsed if salt-packed) |
1/2 | lemon, for juicing |
Freshly ground black pepper | |
Gratin ingredients: Gratin: | |
a bit | over 2 pounds mixed summer squash and zucchini |
1 1/2 to 2 cups | cooked rice |
3/4 cups | sliced shallot |
1 large | garlic clove, minced |
1 tablespoon | fresh thyme leaves |
1 heaping cup | grated Gruyere cheese |
Kosher salt | |
freshly ground black pepper |
The original recipe calls for everything to be carefully blended with a mortar and pestle, but I found it just as tasty and a lot simpler to make it in a small food processor. Begin by pulsing together the herbs, garlic, anchovy, a pinch each of salt and pepper, and some of the olive oil.
Add the remaining olive oil and capers, and blend until you have a sort of thick paste with small chunks in it. Taste and add salt and lemon juice to taste.
Preheat your oven to 400F. Thinly slice the summer squash and zucchini, then toss the slices with 1 tsp. of Kosher salt in a large bowl. Leave them to sit for 10 minutes, then drain.
In another large bowl, mix together the squash and zucchini, the shallots, garlic, thyme, half the cheese, and a generous half cup of the salsa verde. Mix everything together well.
Thoroughly butter a medium gratin dish. Spread the rice in the bottom of the dish, then spread the squash mixture over the top of it. Sprinkle with the remaining cheese.
Bake the gratin in the oven for 35-40 minutes, until the squash is tender and the cheese on top is browned and bubbling.
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