Thursday, October 14, 2010

Grated Trombocino with Tomato and Basil

Trombocino again, but Italian this time, and uncooked. As if this squash wasn't unique enough already, it has an entirely different character when raw, and tastes surprisingly like honeydew melon.

1/2 trombocino squash, coarsely grated (about 2 cups)
3-4 ripe and fragrant tomatoes, sliced and quartered
A handful of fresh basil, chiffonade (if it happens to be blooming, save the flowers for garnish)
Olive oil
Balsamic vinegar
Freshly ground black pepper

Drain the grated squash by pressing or squeezing it gently to remove some of the excess water. Combine in a bowl with the tomato and basil, drizzle with olive oil and a couple spoonfuls of balsamic vinegar, and add some black pepper. Toss, serve, and garnish with basil flowers.

Serves 2.

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