ROMANESCO SQUASH (It. zucchini)

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Ingredients:

  • 1 each Romanesco Italian squash

  • EVOO, as needed
  • Season with Sea salt, coriander and pepper
  • juice of 1/2 lemon
  • 1 teaspoon mustard
  • 2 cups baby arugula, fresh washed, dried, optional
  • 3-5 ounces Romano sheep's milk cheese, shaved

Method:

Wash medium large Romanesco Zucchini. Slice into 1/2 inch slices and coat lightly with EVOO. Place onto hot flattop griddle or grill or cast iron grill indoors. When both sides have lightly browned, remove to platter. In small bowl whisk mustard and lemon juice and a little more EVOO, and drizzle over the top of the squash slices. Place them on top of a bed of arugula and top with shaved Romano cheese. Adjust seasoning. Serve immediately.






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