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Cucuzza Natasa

Yields1 ServingPrep Time20 minsCook Time10 minsTotal Time30 mins

"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.

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