Fiore is my favorite Italian restaurant in Brooklyn, and on a cold Saturday evening before a birthday party in Williamsburg, Ramsey and I stopped in for dinner. It was part of our regular rotation of weekend meal locations when we lived in Greenpoint two years ago, so it was nice to sit down at the same small table by the wall and be served by the same charismatic thirty-something hipster man with arms like a punk rock drummer and tattoos to match.
After we sat down, Charismatic Waiter complimented my dress and launched into the specials of the day. I picked the capellini special with pesto, butternut squash, and prosciutto because those flavors are great on their own, but when combined, I imagined they’d create a Voltron of deliciousness. And boy, did they. The chunks of prosciutto were just the right level of salty and fatty, the butternut squash sweet and tender, and the whole thing was covered with a fresh basil pesto with parmesan.
I tried to recreate the dish in my kitchen last night and it was a success overall. The only issue was that I bought prosciutto pre-cut into tiny cubes, while the original dish had larger chunks. If you decide to try this recipe, I recommended buying a small piece of prosciutto and cutting it yourself at home. If you’re a vegetarian or don’t feel like dealing with meat, you can make the dish with just squash and it’ll still be good.
First, peel and dice half of a butternut squash into into 1″ by 1/4″ chunks.
Next, heat a little olive oil in a pan and cook the squash for about eight minutes, or until tender.
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