Bertolli

Charleston Soups Recipe List

Circa 1886

149 Wentworth Street, Charleston, SC 29401
843-853-7828

Pulled Squash & Summer Truffle Spoon Bread

INGREDIENTS FOR TOMATO JELLY

10 Roma Tomatoes, Peeled
3/4 c Sugar
1 Large Red Bell Pepper, Roasted, seeded and peeled
1/4 c Fresh Orange Juice
6 T Lemon Juice
3 Cloves Garlic
1 Shallot
1/4 t Tabasco
1/4 t Dried Basil pinch Crushed Red Pepper Flakes

INGREDIENTS FOR SPOON BREAD

4 c Milk
1 T White Truffle Oil
1 c Cornmeal
2 T Butter
1 3/4 t Salt
4 Eggs, seperated
2 1/2 c Cooked Spaghetti Squash, loosely packed
3 T Minced Summer Truffle
Fresh Chives
Micro Mustard Greens, (Available at The Chef’s Garden)
Clarified Butter

INGREDIENTS FOR PARMESAN TUILE

1 lb Grated Parmesan Cheese
1 Large Summer Truffle

METHOD FOR TOMATO JELL

  • Place all the ingredients into a sauce pot, cooking over a moderate heat.
  • Stir occasionally.
  • Cook this until everything is very soft.
  • Pulse with a hand blender so that the mixture resembles jam.
  • Cool and reserve for use.

    METHOD FOR PARMESAN TUILE

  • Place the shredded parmesan in the shapes of triangles onto a silpat.
  • Garnish with the minced truffles and bake in a convection oven at 350 degrees for 3 to 7 minutes.
  • Keep a close eye on them, pull and cool completely.

    METHOD FOR SPOON BREAD

  • Cut spaghetti squash in half.
  • Season with salt and white pepper and brush with clarified butter.
  • Bake on a sheet tray, flesh side down, at 325 degrees in a convection oven for 20 to 35 minutes or until fork tender.
  • Once cooked,“pull” and scrape out the flesh with a fork and set aside.
  • Lightly beat your egg yolks, set aside.
  • Scald the milk and stir in the cornmeal.
  • Cook this mixture for 3 minutes stirring constantly.
  • Add the butter, truffle oil, salt and beaten egg yolks.
  • Fold the spaghetti squash into the cornmeal mixture.
  • Next whip the whites until light and fluffy and fold this into the cornmeal base.
  • Add minced chives and truffles.
  • Place a ring mold atop a small cast iron pan and spoon mixture into it.
  • Bake in a 350 degree convection oven for 12 to 15 minutes.
  • It should look like a firm soufflé when done.
  • Once cooked, run a knife around the ring mold and pull it off the spoon bread.
  • Serve immediately garnished with the tomato jam spooned on top then micro mustard greens and finally the parmesan tuile.

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