The UXLocale

Every season has its ingredients, and this is the one I wait for. Summer squashes aren't just a side dish; they're the foundation of some of Italy's best cooking. From the silky simplicity of Bucatini alla Nerano on the Amalfi Coast to the rustic ciambotta of Southern Italy, these dishes were born from cooks making the most of what was growing around them.

This week's inspiration began with a simple text from RattleRoot Farm letting us know what was ready to harvest. Cooking authentic Italian food with local ingredients isn't a contradiction; it's exactly how these dishes came to be. It's a nod to their roots while honoring our own. After all, our roots are where our feet are. We borrow the traditions, celebrate the season, and let the ingredients tell the story.

New this week…

Roasted Pattypan Squash with Mushroom Risotto
A whole roasted pattypan squash filled with creamy mushroom risotto, finished with roasted wild mushrooms, Parmigiano-Reggiano, fresh herbs, and white truffle oil.

Roasted Pattypan Squash with Ciambotta
A whole roasted pattypan squash filled with ciambotta, Southern Italy's rustic vegetable stew of zucchini, summer squash, tomatoes, onion, garlic, and basil, finished with Pecorino Romano and crostini.

Bucatini alla Nerano
Inspired by the Amalfi Coast. Bucatini tossed with lightly fried zucchini, garlic aglio e olio, fresh basil, aged provolone, Parmigiano-Reggiano, black pepper, and a touch of lemon.

Wood-Fired Summer Squash Pizza
Olive oil, whipped ricotta, roasted zucchini and summer squash, finished with mozzarella, Pecorino Romano, basil, lemon zest, and a drizzle of extra-virgin olive oil. Add-on: House-made fennel sausage.