Trombetta Squash with Tomato and Potatoes

Name: Trombetta Squash with Tomato and Potatoes
Total time: 4500 s
Yield: Serves 2 servings
Ingredients: 1.1 lbs trombetta squash (500 grams); 2/3 lb yellow or red potatoes (300 grams); 1 cup tomato pulp (250 grams); 1 garlic clove; 1-2 tablespoons extra virgin olive oil; 3.5 oz diced pancetta (optional) (100 grams); Salt, to taste; 2 tablespoons grated Parmesan cheese

Giovanna Margiotta @giovanna

This is a traditional country dish. Trombetta squash is available from August to September and is a tender variety that makes the dish filling, fresh, and light. You can enjoy it hot or cold.

Giovanna Margiotta @giovanna

This is a traditional country dish. Trombetta squash is available from August to September and is a tender variety that makes the dish filling, fresh, and light. You can enjoy it hot or cold.

Saved

Ingredients

About 1 hour 15 minutes

Serves 2 servings

1.1 lbstrombetta squash (500 grams)
2/3 lbyellow or red potatoes (300 grams)
1 cuptomato pulp (250 grams)
1garlic clove
1-2 tablespoonsextra virgin olive oil
3.5 ozdiced pancetta (optional) (100 grams)
Salt, to taste
2 tablespoonsgrated Parmesan cheese

Saved

Steps

About 1 hour 15 minutes

1

Rinse the trombetta squash under running water. Cut off the stem and base with a knife. Use a vegetable peeler to remove just the surface of the skin, leaving some of the green underneath so the flesh doesn't get too soft when cooked. Cut into pieces about 2 to 2 1/2 inches long, then halve them. Cut the thicker parts into quarters. Rinse quickly under water and let drain.
2

Peel the potatoes, wash them, and cut into large pieces. Place them in cold water.
3

In a large pot or skillet, sauté the garlic in olive oil. If you like, add the pancetta for a richer flavor. Add the tomato pulp, and after a few minutes, add the potatoes and a little water. Cook over low heat for about 10 minutes.
4

Add the trombetta squash and a little more water. Stir well, cover, and cook over low heat for about 15 minutes. Check for doneness with a fork, and add a little more water if needed until the vegetables are cooked and the sauce is semi-thick. Sprinkle with Parmesan cheese and let rest for a few minutes. Enjoy hot or cold.
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