©2023
AuthorDartagnan"raise your bar to this side dish that will elevate your next dinner party, they will not stop asking for this recipe, but just smile."
1 Cucuzza Squash, 1/3" slicedYou don't want this thin
3 tbsp Atlas Portugese Olive OilOr any high quality olive oil
Fresh sweet basil, chiffionade, for garnishroll all the leaves and slice them thin
HERB DRESSING
1 ½ tbsp Valley Lemon Juice, fresh squezzed
1 tbsp Atlas Portugese Olive Oil
1 large clove Garlic, cored, fine micro-plane grated with liquidif your garlic has a noticable stem in the center, remove it.
2 tbsp Fresh Parsley, processed fine
½ tsp Kosher Salt
¼ tsp Madagascar Black Peppercorns, hammered medium grind
2 pinches Sumac
TOPPING
⅓ cup Panko Bread Crumbs
¼ cup Fresh Parmeasan, micro-planed largea fine grate on a box grater
2 tbsp Fresh Parsley, hand chopped fine
½ tsp Coarse Sea Salt
½ tsp Sczhuan Peppercorns, hammered fine
½ tsp Cayenne Pepper Flakes, ground mediumsub dried Thai Peppers
1
Slice the squash into 1/3" rounds. If the squash is large, slice the rounds into half-moons.
2
Make the herb oil: In a jar with a tight-fitting lid, combine the ingredients and shake hard to combine.
3
Make the topping: In seal-able bag, combine their ingredients.
4
Heat a large saute pan over medium high heat with olive oil. Add the squash, salt and pepper to taste. Sauté for about 7 to 10 minutes, stirring occasionally so that all sides get cooked. But not limp. You want a firm bite on them.
5
Remove from pan and toss with freshly shaken herb oil. Top with the panko mixture.
6
Garnish with fresh basil and serve hot.
CategoryRecipes, Sam\'s Seafood Grill, Sides
Ingredients
1 Cucuzza Squash, 1/3" slicedYou don't want this thin
3 tbsp Atlas Portugese Olive OilOr any high quality olive oil
Fresh sweet basil, chiffionade, for garnishroll all the leaves and slice them thin
HERB DRESSING
1 ½ tbsp Valley Lemon Juice, fresh squezzed
1 tbsp Atlas Portugese Olive Oil
1 large clove Garlic, cored, fine micro-plane grated with liquidif your garlic has a noticable stem in the center, remove it.
2 tbsp Fresh Parsley, processed fine
½ tsp Kosher Salt
¼ tsp Madagascar Black Peppercorns, hammered medium grind
2 pinches Sumac
TOPPING
⅓ cup Panko Bread Crumbs
¼ cup Fresh Parmeasan, micro-planed largea fine grate on a box grater
2 tbsp Fresh Parsley, hand chopped fine
½ tsp Coarse Sea Salt
½ tsp Sczhuan Peppercorns, hammered fine
½ tsp Cayenne Pepper Flakes, ground mediumsub dried Thai Peppers