Friday, May 28, 2010
Succotash With Baby Squash, Fava Beans, Sweet Corn & Pancetta
While I'm off in NYC, downing delicious culinary delights, I thought I'd leave you with this lovely spring succotash recipe. Every time I type the word succotash, all that goes through my head is Sylvester the Cat's catchphrase, "Sufferin' Succotash!" For this sufferin' succotash, I cook up some pancetta lardons, and then saute an array of farmers market vegetable confections in their fat. This succotash is great as a stand alone lunch, side dish to a wonderful dinner, or served under grilled fish or slices of pork tenderloin (which is how I served it the other night).
Serves 4-6 people
Cooking time: 30 minutes
1/4 cup pancetta, chopped into lardons
1/2 cup red onion, peeled and chopped
1 jalapeno, seeded and chopped
1 cup corn kernels (about 2 cobs of corn, kernels removed)
2 cup baby squash, thinly quartered
1/4 cup fava beans, blanched and peeled
pinch of pimenton (smoked parprika)
salt & pepper to taste
Saute the pancetta over medium high heat until starting to brown. Add the red onion and jalapeno, and saute until tender. Then, add the corn and the squash, cooking until tender. Finally, stir in the fava beans, pimenton and season to taste with salt and pepper. Enjoy!