Meredith Leigh

Writer | Butcher | Farmer | Cook

{Everything is Delicious if You Do it Right}

SUMMER SQUASH NOODLES, w FENNEL RADISH PISTOU, WHITE WINE SAUCE, & BACON
A great dish, easily made completely gluten free. Just replace the AP flour with chickpea flour. 

4-5 summer squash or zucchini, washed, and ends trimmed
3-4 T. fennel radish pistou (see recipe above)
3 T. butter
3 T. all purpose flour
½ C. white wine or vegetable broth, or a mix of both
¼ lb. beef or pork bacon, homemade if possible, diced
2-3 spring onions, sliced as thinly as possible
salt and pepper
½ lemon

Using a mandolin, slice the squash and zucchini into ¼ inch ribbons, then turn each ribbon on its side, and create ¼” or thinner “noodles.” Set aside while you fry the bacon and make the sauce.

Place the bacon and onion into a small frying pan and crisp everything well.

In a saucepan, melt the butter. Whisk in the flour until you’ve made a smooth, bubbly young roux. Stir this around for a moment, but don’t let it brown. Add the wine or wine/broth mixture, whisking constantly. If clumps form, add more broth. You’re aiming for a smooth, thin sauce. Salt it, add lemon juice, and the pistou. Keep the sauce warm while you blanch the noodles.

Bring a large pot of water to boil, and salt it. When it boils, dump all the squash noodles in, and blanch them for 30 seconds to 1 minute. Strain.

In a serving bowl, combine the noodles and sauce. Combine with two spoons until the noodles are coated. Top with the bacon and onion, and some finely grated parmesan or similar cheese.

All content copyright 2015 Meredith Leigh | Background image by Cindy Kunst.