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Grilled Squash Bagna Cauda

Yield 24 14-oz. servings

Ingredients

  • 9 lb. Markon Medium Zucchini
  • 9 lb. Markon Medium Yellow Squash
  • (Recipe) Whole Roasted Rainbow Carrots

    Ingredients

      • 6 lb. Organic Rainbow Carrots
      • ¾ c. GFS Pure Olive Oil
      • 1 Tbsp. Kosher Salt
      • 1 Tbsp. Trade East Ground Black Pepper

      Preparation

      Preparation Instructions
      1. Leave the carrots unpeeled but trim off blemishes. Slice any thick carrots in half lengthwise to create uniform-size pieces. Place in a stainless-steel mixing bowl. 

      2. Drizzle olive oil over the carrots and toss to coat. Season to taste with salt and pepper. 

      3. Place the carrots on a parchment-lined sheet pan in a single layer. Place in a 350°F convection oven and roast 20 minutes or until lightly caramelized and tender. Allow to cool. Place in a storage container. Cover, label, date and refrigerate until needed. 

      4. To reheat, place the carrots on a metal baking pan with a small amount of water and bake in a 350°F convection oven for 3-4 minutes.

    6 lb. (Recipe) Whole Roasted Rainbow Carrots
  • (Recipe) Bagna Cauda

    Ingredients

      • 3 c. Primo Gusto Extra Virgin Olive Oil, Mediterranean
      • 6 oz. Anchovy Fillets
      • 1½ oz. Markon Ready-Set-Serve Peeled Garlic
      • 8½ oz. GFS Unsalted Butter Prints

      Preparation

      Preparation Instructions
      1. Place 1 c. of olive oil, anchovies and garlic in a blender. Purée until smooth. 

      2. Place the remaining olive oil and the puréed olive oil mixture in a sauce pan. Bring to a boil and simmer 1 minute. 

      3. Allow to cool for 5 minutes. Whisk in the butter. Place in a storage container. Cover, label, date and refrigerate until needed. 

      4. To serve, warm in a microwave or sauté pan and whisk thoroughly. 

    3 c. (Recipe) Bagna Cauda
  • to taste Kosher Salt
  • to taste Trade East Black Pepper
  • 24 Tbsp. Crispy Milanese Bread Crumbs
  • 6 oz. Primo Gusto Imported Parmesan Cheese, Fancy Shredded
  • (Recipe) Haystack Onions

    Ingredients

      • 8 lb. Markon Jumbo Spanish Onions
      • 3 lb. Bleached All-Purpose Pastry Flour

      Preparation

      Preparation Instructions
      1. Set an electric slicer at #7 and slice the onion into thin rings. 

      2. Toss the onions to separate rings. 

      3. Toss small batches of rings in the flour and transfer the floured rings to a mesh strainer and shake off the excess flour. 

      4. Place the floured rings in a fryer basket. 

      5. Deep-fry the onions in 350°F oil. 

      6. Remove from oil, drain and serve.

    12 oz. (Recipe) Haystack Onions

Preparation

Slice the zucchini and yellow squash into 4"-long, ¼"-wide sticks and place in separate storage containers.

To prepare à la carte:
1. Place 6 oz. each of zucchini and yellow squash and 4 oz. of whole roasted rainbow carrots in a stainless-steel mixing bowl. Drizzle 1 Tbsp. of bagna cauda over the vegetable mixture. Season to taste with salt and pepper. Mix together thoroughly. 

2. Place on a char-grill and cook on all sides until warmed through. Stack the vegetables in a warmed serving dish. Drizzle 1 oz. of bagna cauda over the vegetables. Sprinkle the vegetables with 1 Tbsp. each of shredded Parmesan cheese and bread crumbs. Stack ½ oz. of warm onions on top of the vegetables.