[1]butter
3 each long slender zucchini and yellow summer squash
1 carrot carved into decorative flowers (click here)
2 carrots cut into match sticks
2 slices bacon, cut into batons and fried crisp
1/4 c. corn kernels (fresh is best, one ear yields a quarter cup or so)
1/2 c. good chicken broth
4 cloves garlic, minced
1 c. cream
small handful of dried mushrooms, reconstituted in hot water. Pick a strongly flavored variety, such as porcini or matsutake
pinch of red pepper flakes
1/4 c. toasted pignoli
3/4 lb. "fancy shaped" pasta — farfalle, campanelle, gemelli, cooked just until very al dente. It'll cook further in the baking time
chopped parsley
chopped basil
6 eggs
1 c. grated parmesan
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Make the carrot flowers. Reconstitute the dried mushrooms. Mince the garlic, add to the 1 c. of cream, just to the simmering point, remove from heat and let the garlic infuse the cream for 1 hour. Cook the bacon batons until crisp, set aside.
Slice the squash into even, 1/8" thick ribbons. Use your mandolin for optimal results, though if your knife skills are up to par, you can go that route.
Get a big pot of water boiling. Blanch the carrot sticks, shock under cold water and reserve. Boil the ear of corn briefly, let cool and cut the kernels from the cob and set aside. Boil the pasta to the very first stage of al dente, more al dente than for immediate serving. Drain, toss with a bit of butter so it doesn't stick and set aside.
Use a deep stainless mixing bowl as your Duomo mold. One that holds 1 1/2 qt. or so. Butter it very well all over the insides. cut a circle of waxed paper to fit the very bottom of the bowl and butter the top side of that well.
arrange a layer of carrot flowers in the bottom of the mold. Use alternating strips of green and yellow squash to line the walls of the mold. trim the top ends so that they are even all the way around the top of the mold.
Whisk the eggs well, add s&p, and mix the eggs with the garlicky cream. Stir in the drained mushrooms, chopped herbs, corn kernels, bacon and parmesan cheese. Fold in the cooked pasta carefully spoon the mixture into the squash-lined mold so as not to disturb the pattern lining the walls.
Bring a large heavy cast iron pot of water to the boil. Test before hand to make sure there's enough water to come up half to three-quarters the way up the sides of the mold, but not too much water so that the mold floats. Place the bain marie into a pre-heated 350º oven and bake for 50 minutes. Remove the mold from the bain marie and bake for an additional 30 minutes.
Remove mold from oven and let rest 15 minutes to ensure it will come out intact when you turn it over. And that's what you do, place your serving platter over the mold, and hold the platter firmly with the mold and flip over. The Duomo will come right out. Peel off the wax paper. If the egg/cream mixture has seeped out between the vegetables more than you'd care for, use a metal spatula to flick off this visually offensive bits.
Surround with a jeweled necklace of varied-color tomatoes.
Slice as you would a cake and serve.