Strapponi Recipe

Preparation

1. 1

   Prepare the summer squash

   Slice the summer squash into thin rounds. Heat 1 tablespoon of olive oil in a skillet over medium heat, add the squash, and sauté until tender, about 5-7 minutes. Season with salt and pepper.

2. 2

   Make the salmoriglio

   In a bowl, combine the remaining olive oil, lemon juice, minced garlic (or finely chopped), and season with salt and pepper. Mix well to create a dressing.

3. 3

   Prepare the buerré monte

   In a small saucepan, melt the butter over low heat. Once melted, remove from heat and keep warm.

4. 4

   Assemble the dish

   In a large bowl, combine the sautéed summer squash, torn basil leaves, and toasted hazelnuts. Drizzle with the salmoriglio dressing and toss gently to combine.

5. 5

   Serve

   Plate the squash mixture and drizzle the warm buerré monte over the top before serving.