The Squash

The Squash History · Folklore · Ancient RecipesCelebrated in Recipes from Ancient Times to the Present Introduction by Alberto Capatti Accompanying Wines selected by Giuseppe VaccariniBy Arneo NizzoliReviewed by Liz Waters Copyright 1999, all rights reservedThis beautifully illustrated book is the first book in this History-Folklore-Ancient Recipes series by Konemann which takes a food and traces its history and uses through ages. This volume, of course, deals with the squash, a ubiquitous vegetable numerous varieties. These books focus more on the European preparations and traditions of the foods selected, and therefore bring a new spin on them for the American audience.Nizzoli presents ancient and modern recipes that are appropriate for today's kitchens. The recipes are easy to follow and include nutritional data on each one as well as excellent wine suggestions of Giuseppe Vaccarini. Here is a recipe for you to try from the book:Rigatoni with Squash1 lb. 5 oz. /600 g of rigatoni 1 lb./450 g of onions, sliced the heart of 1 celery, chopped 3 lb. 5 oz./1.5 kg of squash, diced 2/3 cup/150 g of butter 6 ripe tomatoes salt pepper grated parmesanServes 6Method 1. Into a wide saucepan put ½ cup/ 120 g of butter, the onion, the celery and the squash and let them cook, without the lid and on a high heat, until the squash has softened. Add the peeled and chopped tomatoes, salt and pepper and cook on a low heat. 2. Meanwhile boil the rigatoni in plenty of salted water.3. shortly before serving, add the remaining butter to the sauce. Drain and add the rigatoni, and sprinkle with parmesan.Per portion: 526 calories, fiber 0.29 oz/8.4 gWines - choose a young dry white wine, such as a Colli Orientali del Friuli Reisling, Colli di Luni, Falerio dei Colli Ascolani or Falanghina del Sannio.