How to Cook Trombeta

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Trombetta, which gets it name from its shape, is a trumpet-shaped, Italian summer squash. The light green vegetable is 1 to 2 feet long and is sweet in taste and easy to cook. There are four different ways that you can cook trombetta. You can boil, saute, bake or roast it. No experience is necessary for cooking it, as each recipe is simple enough for a novice to understand. Once you master your preferred method, you can make alterations to suit your tastes.

Things You'll Need

  • Knife
  • Medium sized pot
  • Colander
  • Electric mixer
  • Butter
  • Salt and pepper
  • Baking pan
  • Honey
  • Frying pan
  • Olive oil
  • Oven

Boil

  • Peel the trombetta and remove the seeds.

  • Slice it into chunks. Smaller chunks are preferred, as they are easier to cook.

  • Pour 1/2 cup of water into the pot along with 1/2 tsp. of salt.

  • Cover the pot of water and bring it to a boil.

  • Add the trombetta and cook approximately 25 minutes, or until the trombetta is tender enough to mash.

  • Strain the trombetta in the colander.

  • Mash the trombetta while adding 1/4 cup of butter together with desired seasonings. For this recipe, salt and pepper is recommended.

Saute

  • Peel the trombetta and remove the seeds.

  • Slice the trombetta thinly.

  • Pour 2 tbsp. of olive oil into the pan.

  • Saute the trombetta over medium heat until it is tender.

  • Season with salt and pepper.

Bake

  • Peel and remove the seeds from the trombetta.

  • Cut the trombetta into 1/4-inch slices.

  • Put the trombetta on a baking pan with the cut side facing up.

  • Put one tsp. of butter, one tsp. of honey and a dash of salt on each piece.

  • Bake at 400 degrees for one hour.

Roast

  • Peel and remove the seeds from the trombetta.

  • Cut the trombetta into 1/4-inch slices.

  • Coat the slices in olive oil and place them on a baking sheet with the cut side facing up.

  • Roast at 400 degrees for 30 minutes.

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