Uncle John’s Tips
By JOHN JARVIS
This is the time of year when zucchini or yellow squash are plentiful.
This is a recipe my grandmother used to make; she called it gogocile. She liked to use the larger squash, the ones that seem to grow a foot overnight. If the squash skin is tender enough to puncture easily with your fingernail she would not peel it.
Take the large squash and wash it well. Cut a portion off the stem and flower end. On a board, slice it long ways in half, then slice each half long way in half again. With a paring knife cut the seeds out and discard. After you seeded the four quarters, cut them in one inch chunks. (The amount depends on how many people you are feeding.) Set aside.
Meanwhile, in a 4 or 5 quart pot, add 1/2 cup extra virgin olive oil. Cut up 3 or 4 large yellow onions and saut until they are soft. Add a cup of diced flat parsley, a handful of basil torn in small pieces and any other fresh herbs growing in the garden such as rosemary, sage and a teaspoon of cayenne pepper. Add salt and fresh ground black pepper to taste.
When the onions are soft, add the squash and 2 or 3 fresh Jersey tomatoes that have been blanched in boiling water for a couple of minutes (this makes them easy to peel and stem when cool) Cut them in chunks or squish them with your hand over the pot. Add 1/2 cup red or white dry wine if you like. Let simmer for about an hour. The squash makes its own water. It should be the consistency of a vegetable stew.
When everything is tender and still simmering, beat 2 or 3 eggs with a little water and a quarter cup of good-quality Italian grated cheese. Drizzle into pot very slowly, stirring constantly.
Serve immediately in warm soup bowls with warm Italian bread and a nice glass of wine.
Contact John Jarvis at unclejohntips@gmail.com.
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