Trombetta Squash, Nasturtium Vinaigrette, and Cultured Cream

Adapted by
November 2012
Yield: 6-8 servings


Nasturtium Vinaigrette
250 grams white balsamic vinegar
100 grams nasturtium petals, stems and pistols reserved
200 grams olive oil
Pistachio Crumb
15 grams lovage, chopped
5 grams dill, chopped
1 cup grape seed oil, for frying
125 grams brioche, grated with crust
120 grams raw pistachios, finely ground in a food processor
45 grams pistachio oil
1 lemon, zested
1 lime, zested
Cultured Cream
250 grams Greek yogurt
145 grams sour cream
145 grams crème fraîche
250 grams goat whey
15 to 20 grams kosher salt
Trombetta Squash
2 medium Trombetta squash
To Assemble and Serve
Small Nasturtium leaves and petals
pistachio oil


For the Nasturtium Vinaigrette:
Seal the nasturtium petals and white balsamic in a vacuum bag at full pressure; macerate with hands for 10 minutes. You will begin to see color develop during maceration. Allow the bag to sit overnight, preferably a week for petals to fully infuse. Combine the remaining nasturtium stems and pistols with the olive oil and seal in a vacuum bag at full pressure. Macerate the same way as the petals and infuse, ideally for 1 week. When ready to serve, combine in a container but do not emulsify; serve in a broken state.

For the Pistachio Crumb:
Preheat the oven to 325°F. Fry the lovage and dill in grape seed oil at 350°F until crisp; drain and reserve. Using gloved hands, mix the grated brioche, pistachios, pistachio oil, lemon zest, lime zest, and salt in a large bowl. Lay the mixture out on a parchment or baking sheet lined tray and bake for 6 minutes. Once lightly golden and crisp, remove, and toss with the fried herbs.

For the Cultured Cream:
Combine the yogurt, sour cream, crème fraîche, goat whey, and salt; whisk until frothy and well blended. Adjust seasoning if needed.

For the Trombetta Squash:
Preheat the oven to 100°C. Cut various shapes, including batonnet, melon balls, bias cuts, and cubes (etc.) out of the squash. Shave rounds and ribbons of the squash into 1- and 2-inch pieces. Reserve in ice water to crisp and curl. Keep raw until service. Meanwhile, put all scraps and trim in a vacuum bag and seal at full pressure. Cook for 25 minutes. Remove from the bag and strain off all excess. Purée the solids and season with a pinch of kosher salt.

To Assemble and Serve:
Place cascade of squash purée on bottom of the bowl on the far left side; draw a line of purée up the left side of the bowl. Sauté off pieces of squash in olive oil until golden brown; drain and season with salt, then toss in a light coating of pistachio oil. Assemble 6 to 8 pieces of squash in interesting shapes along the left side atop of the purée. Sprinkle generously with Pistachio Crumb and garnish with shaved squash, nasturtium leaves, and petals. On the right side of the bowl, sauce with 1 tablespoon of broken Nasturtium Vinaigrette. Sauce with ½ ounce of Cultured Cream, poured directly into the vinaigrette to eclipse the sauce.