Squash Venetian Style - Zucca alla Veneta

This squash recipe is a classic Venetian side dish; the sweet-and-sour combination (here the sweetness comes from the squash, rather than sugar, and, if you use them, the rasins) brings to mind another Venetian classic, Sogliole in Saòr, fried sole with a sweet-and-sour sauce. The squash must be of good quality, and if you want it zestier you can increase the vinegar to a cup. To serve 4:

Prep Time: 25 minutes

Cook Time: 25 minutes

Ingredients:

• 2 1/4 pounds (1 k) yellow squash (use butternut squash)
• 1/4 cup olive oil
• Flour
• 5 tablespoons vinegar
• 1 clove garlic cut in half
• 6 basil leaves
• Salt and pepper to taste
• Olive oil for frying

Preparation:

Peel and seed the squash, wash it, dry it, and slice it into 1/2 by 2-inch (1 by 4 cm) rectangles. Flour the pieces and shake them to remove the excess.

Heat the oil in a high-sided skillet and fry the pieces, turning them to brown all sides, and drain them on absorbent paper.

Put a pot (make sure it's not aluminum) on the fire and heat the vinegar, garlic and raisins (if you're using them) with a pinch each of salt and pepper; boil the mixture for about 5 minutes. In the meantime wash and dry the basil leaves. Take a casserole and put down a layer of squash, followed by a few shreds of basil leaves, and another layer of squash. Continue until all is used up, pour the vinegar mixture over the dish, cover, and refrigerate for 24 hours before serving.

Yield: 4 servings Squash Venetian Style.

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