Cajun French: le cachat (lu ka-sha) – zucchini
This dish dates back to Ukrainian culture. When protein foods were scarce and expensive, vegetable-based spreads were made. Zucchini, courgettes in French, was the main ingredient and while we keep zucchini we add other summer squash along with tomatoes and onions. We top it on bread spread with whipped ricotta. The recipe can be used as a main course, appetizer or side vegetable.
Mais C’est Bon!
Enjoy!!
Ingredients: (makes approximately 4 cups)
1 ½ # zucchini
½ # lb summer squash
3 Tbl extra virgin olive oil
1 cup red onions, thinly sliced
1 lb tomatoes (ripe)
1 tablespoon cane vinegar
1 tablespoon raw sugar
1 garlic clove, large
Bread of choice (we use french bread)
½ cup ricotta
1 tsp lemon zest
1 Tbl fresh lemon juice
Chopped chives or green onions for garnish
Salt and pepper
Equipment:
Cutting Board
Sharp knife
Mandoline or knife
Grater
Mise en Place bowls/plates
Measuring spoons and cups
Zester or microplane
Dutch oven or deep skillet (3”)
Bowl for blending cheese mixture
Knife for spreading cheese mixture
Bowl for cooked courgettes
Rack for toasting bread
Cooking spoon
Tasting spoon
Whisk
Sieve
Mise en Place:
2 lb zucchini & squash sliced very thin on mandoline or using a very sharp knife
1 cup red onions sliced very thin on mandoline or using a very sharp knife
1 lb tomatoes grated (with only skin remaining) and strained, reserve juice
1 lg clove garlic minced (as fine as you can get it)
½ cup ricotta
1 tsp lemon zest
1 Tbl fresh lemon juice
4 Tbl butter, soften
Chopped chives or green onions for garnish
Olive oil
Cane vinegar
Raw sugar
Bread of choice
Salt & pepper
Preparation:
Add 1 lg clove minced garlic to
4 Tbl softened butter
Combine and set aside
Place ½ cup ricotta in a large bowl
Add: 1 Tbl olive oil
1 Tbl lemon juice – start with ½ Tbl, add more if necessary
1 tsp lemon zest
Whisk until smooth
Taste for seasoning
If necessary add salt and pepper
Set aside
Slice bread
Spread with butter & garlic mixture
Toast in oven – crostini
Does not have to be hot to serve
Courgettes
Heat skillet medium to medium high
Add 2 Tbl olive oi
Add red onions and cook for 10 minutes or until soft and slightly brown
Add courgettes for 20-30 minutes until they start to break down, stirring frequently
Add grated strained tomato, continue to cook for another 30 minutes, stirring frequently.
Add a little tomato juice if mixture gets dry or browns too much. Some color is good
Add 1 Tbl vinegar
1 Tbl sugar
Cook for another 1-2 minutes
Taste for seasoning. Add salt or pepper as needed
Remove from heat and let cool
Spread ricotta on toasted bread
Top with Courgettes
Garnish with chives or green onions
