Sweet And Sour Squash - {Zucca In Saor}

By á-174942

Ingredients

• 1 pound butternut squash seeded, and cut into 1/4"-thk slices
• 1 pound zucchini cut 1/4" slices
• Salt to taste
• Freshly-ground black pepper to taste
• 1/4 cup raisins
• 1/2 cup extra-virgin olive oil plus
• 3 tablespoons extra-virgin olive oil
• 2 red onions finely chopped
• 2 tablespoons pine nuts
• 2 whole cloves
• 1 pinch cinnamon
• 1 teaspoon grated lemon zest
• 1/2 cup red wine vinegar
• 1/4 cup balsamic vinegar
• 1/2 cup dry white wine

Details

Servings 6

Preparation

Step 1

Combine the squash and zucchini in a large bowl, sprinkle with salt and set aside so that the excess water will be exuded. Drain and pat dry.

Meanwhile, soak the raisins in 1 cup boiling water for 15 minutes to re-hydrate them, then drain and set aside.

In a large skillet, heat 1/2 cup oil over high heat until almost smoking. Working in batches to avoid overcrowding the pan, cook the squash and zucchini in the oil until they are browned around the edges, about 5 minutes, turning once to cook evenly. Remove the cooked slices to a plate lined with paper towels to drain the excess oil. Cook all the squash and zucchini in this manner. Once all vegetables are drained, place in a shallow casserole and set aside.

In a 12- to 14-inch sauté pan, heat the remaining olive oil over high heat until hot but not smoking. Add the onion and cook until soft and stewed, adding in small amounts of hot water so that the onion stews. After 20 minutes, add the raisins, pine nuts, cloves, cinnamon, and lemon zest. Season with salt and pepper, to taste. Cook for 2 minutes while stirring ingredients together.

Add the vinegars and wine and bring to a medium boil. Cook for 5 minutes, then remove from heat and immediately pour over the squash and zucchini. Let cool, then refrigerate for 2 days before eating. Serve at room temperature.

This recipe yields 6 servings.