|6||ronde de nice squash, tennis ball size|
|4 cups||cooked California rice|
|2 cups||farmer’s cheese|
|½ cup||extra virgin olive oil|
|2 tsp||lemon juice|
|½ tsp||cracked black pepper|
|½ cup||parmigiano reggiano|
|3 cups||cherry tomatoes, halved|
|1 Tbl||sea salt|
|4||cloves of garlic|
|2||whole chile de arbor|
|1 Tbl||sherry vinegar|
|2 cups||extra virgin olive oil|
squash and rice: Trim the tops off of the squash. The tops will be used for garnish. Using a small melon baller, carefully carve out the meat of the squash making sure to keep the walls of the squash consistently about 3/8-inch thick. Season the interior and the exterior of the squash with salt, brush with olive oil, and place upsidedown on an oiled baking sheet. Add the tops to the baking sheet as well. Pour 1 tablespoon of water into the baking sheet and bake the squash shells in a 350°F oven for 20-25 minutes until tender but not falling apart. Allow to cool to room temperature.
Chop the squash flesh to about the size of a kernel of rice. Heat a saute pan over medium-high heat and add 1 tablespoon olive oil. Add the chopped squash meat and season with 1 teaspoon salt, sauté for 5 minutes to cook out some moisture and add a subtle color. Once cooked, pour the squash into a large mixing bowl.
Add cooked rice to the mixing bowl and add in farmer’s cheese in small pieces. Season with salt, pepper, lemon juice, extra virgin olive oil, and the parmigiana cheese. Gently fold the mixture together, keeping some clumps of cheese intact.Stuff the par cooked squash shells with the rice mixture
and reserve refrigerated for 1-2 days.
cherry tomato conserva: Season the halved cherry tomatoes with sea salt and refrigerate for 2-3 hours at minimum, overnight is best.
Combine the seasoned cherry tomatoes, garlic cloves, bay leaves, chilies and vinegar with the olive oil in a shallow baking dish. Roast in a 225°F oven for 11/2 hours. Remove from the oven and allow to cool slightly. Pour into a clean container and refrigerate until needed.
to serve: Roast the stuffed squash in a preheated 350°F oven for 30-40 minutes. Warm the cherry tomatoes in a saucepan over low heat for 5 minutes.
Plate the hot stuffed squash and drizzle and garnish with the cherry tomato conserva. Grate fresh parmigiana cheese over the top and tear some basil leaves to garnish.