Sautéed Summer Squash
If it’s Southern it’s gotta have some pig fat in it! I can imagine that it would be a bitch to be a vegetarian, Kosher or Muslim in the South, as well as Rome. Somehow both food cultures always add some sort of pig fat into their food. Hamhocks (whatever those are!) in Collard Greens, pancetta in the majority of Roman pastas. Though I’m not much of a meat eater, I eat meat and I like it the way that many Italian recipes use it, as a way of adding flavor, but not as the center of the meal.
I still need to come up with a creative way to prepare yellow squash, some fusion Southern vegetable with an Italian twist. they are such a watery squash that they won’t fry up like zucchini, though I bet that they would be good over pasta.
I found these beauties at the Daniel Island Farmers Market, a new market to the area that makes me very happy considering the fact that I am car-less on an island with only a bicycle. I can sweat my way to the other end of the Island every Thursday afternoon and peruse all of the local produce, the season is at its peak, there is an abundance of beautiful food out there.
This is a recipe that I adjusted from The Blue Willow Inn Bible of Southern Cooking leaving out the stick and a half of butter that it called for.
- 8 yellow squash
- 1 small onion, thinly sliced
- 4 slices bacon, fried crisp and chopped
- bacon grease from fried bacon
Wash and slice the squash. In a large skillet add bacon grease and onion and cook over medium-high heat until the onion is tender. Add the squash, bacon and salt and pepper to taste. Cook until desired tenderness.
Yield: 6 servings