[RECIPE] Oven Roasted Gold Bar Squash with Arubella Cheese, Prosciutto & Soft Herbs

Gold bars ahead!

“Quality is never an accident,” chef recently scribbled on his office closet door.  When we speak of what quality and its companion, creativity, mean in a kitchen or to dish creation specifically, out of the box thinking, big ideas and originality come to mind.  But would it take some of the magic away if what is really at play is much more grounded?  That instead of some high falutin divination, it’s a process — not unlike recipe-writing itself — that is detailed in every way.  I am starting to see it as an algorithm based on timing: what is seasonal, what is available and what is the context.  This produces the best creativity, and when the chefs nail it, it falls into focus.  A dish becomes instructive and expressive of the approach.  The why is in the how.

Words to stand by, and for, at The Genuine Hospitality Group.

Take Oven Roasted Gold Bar Squash with Arubella Cheese & Prosciutto, little bundles of the perfect, simple bite and part of the first course of next Wednesday’s Rancher Appreciation Supper at Harry’s Pizzeria® in the Design District.  As culinary assistant Megan Hess explains, “This dish is an opportunity to highlight three ingredients that each work to add something to the equation. The squash is something seasonal and fresh. Belgioioso’s Arubella cheese – think Taleggio – shows up all over the menu at Harry’s, from pizza to salad, so we wanted to rethink its potential and uses.  And the prosciutto, while we would be happy eating it out of the package, is something we don’t get to use everyday in the restaurant nor as an ingredient in a dish. It works great here to wrap it all together.”

Enjoy our calculations in your home kitchen, but first get a taste of the gold standard by purchasing tickets here!

Oven Roasted Gold Bar Squash with Arubella Cheese, Prosciutto & Soft Herbs

Serves 4 as an appetizer

10-12 baby squash, preferably Gold Bar
1 cup shredded Arabella cheese
½ pound sliced Niman Ranch prosciutto
1 tablespoon extra-virgin olive oil
Kosher salt & freshly cracked black pepper to taste
1/4 cup picked parsley
1/4 cup picked cilantro
Juice of 1 lemon
1 tablespoon extra-virgin olive oil

Preheat oven to 450°F.

Cut each squash lengthwise. Sandwich some cheese in between the zucchini halves, pressing and shaping to secure. Wrap each bundle with a piece of prosciutto. Place each stuffed squash on a sheet tray about an inch apart, drizzle with olive oil and season with salt and pepper. Bake for 12-15 minutes or until cheese is bubbling and prosciutto has lightly crisped. Toss parsley, cilantro, lemon and olive oil in a bowl. Present squash family-style on a platter topped with soft herbs and serve immediately.

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