Cucuzza Natasa

"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.