TETRA SQUASH STEM CACIO E PEPE
BY DAN BARBER
12 Tetra squash stems, 1⁄2 inch diameter
1⁄4 cup vegetable stock
3 tablespoons unsalted butter
juice of 1⁄2 a lemon
small wedge of parmigiano-reggiano
fine sea salt and freshly cracked black pepper
- Scrape the stems with the sharp edge of a small knife to peel off the fibers. Clean the stems by submerging them in cold water, then place them on a baking sheet lined with paper towels for 1 minute.
- Cut the stems on the bias into penne shapes approximately 11⁄2 inches long.
- Bring a medium-size pot of well-salted water to a boil. Blanch the stems for 10 seconds, then remove them with a slotted spoon and lay on a baking sheet lined with paper towels.
- In a saucepan, bring the vegetable stock to a gentle simmer. Let the stock reduce by half, then whisk in the butter. Add the blanched stems to the sauce, toss and cook for 30 seconds on gentle heat. Season with lemon juice, salt and freshly cracked black pepper. Transfer to a serving bowl and top with finely grated Parmigiano-Reggiano to taste.