This was a quick dish thrown together with what happened to be at the front of refrigerator, and it was a big hit.
INGREDIENTS:
5-6 summer squash such as Cousa, gold bar, zucchini, etc., cut into 3/8ths inch cubes
¼ cup spring garlic (whites and palest green from a 1-inch thick garlic), finely chopped
½ tablespoon or less of small fresh marjoram leaves
10 basil leaves, sliced into fine chiffonade
Salt and pepper to taste
2 tablespoons dry white wine
Olive oil as needed
½ lemon for juice, Meyer preferred
METHOD:
Heat a 10 or 12-inch sauté pan over medium-high heat. When pan is hot, film pan generously with oil and heat until almost smoking. Add the squash, tossing to coat with oil. Season quickly with salt and pepper and cook, tossing frequently, until the sides are just colored golden and the squash is still firm. Use a slotted spoon to remove the squash to a plate or bowl.
Lower heat to medium. When pan is cooled, add the garlic. If pan is dry, add a bare slick of oil. When garlic is wilted and fragrant, add the white wine and cook au sec (reduce until dry).
Add the squash to the pan and toss to combine with the garlic and heat up. Scatter the herbs over the contents of the pan and toss to mix in. Season if needed and drizzle with lemon juice. Toss top coat and serve right away.
Serves: 4
Source: Chef Andrew E Cohen
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