All posts tagged: squash

Grilled Pizza: Zucchini, Red Onion, Parmesan, and Pine Nuts

One of the many great things about making your own pizza is that you can choose any toppings you like!  From my experience, it’s pretty hard to go wrong.  I followed the exact cooking method as outlined in my Grilled Pizza: Pizza Margherita post, except I substituted whole wheat pizza dough and different toppings.  Another hit–and a healthy one too.  The key to this pizza is the thinly sliced vegetables–I used a mandoline to achieve them. Grilled Pizza: Zucchini, Red Onion, Parmesan, and Pine Nuts Dough technique adapted from Gourmet, June 2003; toppings original to OlivetoCook.com Ingredients (to make 3 thin-crust pizzas) 1 store-bought whole wheat prepared pizza dough, cut into thirds 2 cups of shredded mozzarella cheese 1/2 cup grated parmesan
1 zucchini, thinly sliced on the bias on a mandoline
1/2 red onion, thinly sliced on a mandoline 1/4 cup pine nuts, lightly toasted in a saute pan until slightly browned Optional: red chili flakes Directions 1.  Cut store-bought dough into thirds and roll into balls.  Gently dredge 1 ball of dough in a bowl …

Butternut Squash Agnolotti with Pancetta, Toasted Breadcrumbs, Parmesan, and Beurre Monte, Part Three: Sauce and Serving

Ahh… the finish line.  The first bite.  Experiencing the combination of textures and tastes: smooth & crunchy; sweet & salty.  Everything in one bite.  Total bliss.  Total joy in knowing that it all turned out–rejoice in your accomplishment!  Now, the final step in making butternut squash agnolotti. After making the fresh pasta, the filling, and composing the finished agnolotti, it’s time to bring it all together by making the sauce and plating.  This part probably takes only 20 minutes–so make sure you save this to just before serving.  Fill a pot with well salted water; cover and bring to a boil.  Meanwhile, start dicing the pancetta, thinly slicing scallions or chives, and chopping garlic into big chunks. Add the pancetta and garlic chunks to a COLD large pan.  Place over medium-low heat.  Once the pancetta and garlic are browned, discard the garlic.  Add the pancetta and pancetta fat to a ramekin and set aside.  Lower the pan heat to low. When the water comes to a boil, drop the fresh (or frozen) agnolotti into the …

Butternut Squash Agnolotti with Pancetta, Toasted Breadcrumbs, Parmesan, and Beurre Monte, Part Two: Filling & Stuffing

This post serves as part two of three posts on how to make Butternut Squash Agnolotti with Pancetta, Toasted Breadcrumbs, Parmesan, and Beurre Monte.  To make the filling for the agnolotti, start by baking one butternut squash.  If you find one already cubed, awesome–that will work just fine.  Drizzle with olive oil and sprinkle with kosher salt and white pepper.  Sprinkle with 1 tablespoon of light brown sugar.  Bake until the squash is tender and you can easily pierce with a fork.  Cool at room temperature. Once cooled, add the butternut squash flesh (no skin!) to a food processor.  Blend until smooth.  Add the ricotta cheese, parmesan cheese, and maple syrup (the real stuff, please.)  The result with be super smooth and creamy with a bright orange color. To fill the agnolotti, fill a pastry bag with the butternut squash/cheese mixture.  Or you can fill a large (gallon-size) Ziploc bag.  Roll down the sides to ease the process.  Twist the bag above the filling to fill the bottom of the bag–snip off the corner of …