Wednesday, August 24, 2011

Another Way to Serve This Very Large Gourd

More gugutz mania!

This time I sliced a gugutz into thick matchsticks and sauteed it in evoo, with garlic, green & banana peppers, fresh roma tomatoes and some basil and oregano. I tossed in a handful of sliced mushrooms and let it all saute until the shrooms and gugutz were soft.

Used this lovely mess on top of a mound of pasta, dressed it with fresh ground pepper, sea salt and a generous grating of Locatelli parmesan.

O, yeah, sisters. It was mighty good.

My only regret was a lack of foresight is securing some great bread.

Next time.

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