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Categories:Viewed: 38 - Published at: 4 years ago
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 medium onion, chopped
- 1 large garlic clove, peeled and crushed
- 3 anchovy fillets, preferably salted fillets, rinsed, soaked for 5 minutes in cold water, drained and chopped
- 2 tablespoons capers, rinsed, chopped if large
- 2 pounds peeled winter squash, cut in 3/4-inch chunks about 7 cups
- 1/2 cup imported black olives, pitted
- 1/4 ounce (1 tablespoon) freshly grated ricotta salata
- Salt
- freshly ground pepper
Method
- Heat the oil over medium heat in a large, lidded skillet and add the onion, garlic clove, anchovy fillets and capers.
- Cook, stirring, until the onion is tender, about 5 minutes.
- Remove the garlic clove and discard.
- Add the squash, stir together, add about 1/4 cup of water if the pan is dry, and cover the pan.
- Cook, stirring often, for about 30 minutes, until the squash is tender.
- Add the olives and continue to cook, stirring, for another 5 to 10 minutes.
- Season to taste with salt and pepper (you probably wont need much salt).
- Transfer to a serving dish, sprinkle on the ricotta salata and serve.
