Това колоритно ястие е облечено със зехтин, лимон, пармезан и сол. Използвайте млад скуош за тази рецепта – по-големия скуош има прекалено много семена и е по-влакнест.
This colorful dish is dressed with olive oil, lemon, parmesan, and salt. Use young squash for this recipe – the larger squash has too many seeds and is more fibrous. Source: Martha Stewart Living, March 2001. 6 servings. Ingredients: 10 ounces small, tender yellow squash (about 3), 10 grams small, tender zucchini (about 3), salt and freshly ground pepper, 2 tablespoons extra-virgin olive oil, 2 lemons, 1/2 ounce Parmesan cheese. Instructions: 1. Using a mandoline, thinly slice the yellow squash into rounds and the zucchini lengthwise. Arrange the squash rounds and zucchini fillets on six salad plates. Sprinkle the rounds and fillets with salt and black pepper, drizzle with olive oil, and squeeze the juice of 1 lemon over them. Very thinly shave the Parmesan cheese directly on top and serve with the other lemon cut into wedges.
Vincent
27.04.2023 @ 05:54
This colorful dish is dressed with olive oil, lemon, parmesan, and salt. Use young squash for this recipe – the larger squash has too many seeds and is more fibrous. Source: Martha Stewart Living, March 2001. 6 servings. Ingredients: 10 ounces small, tender yellow squash (about 3), 10 grams small, tender zucchini (about 3), salt and freshly ground pepper, 2 tablespoons extra-virgin olive oil, 2 lemons, 1/2 ounce Parmesan cheese. Instructions: 1. Using a mandoline, thinly slice the yellow squash into rounds and the zucchini lengthwise. Arrange the squash rounds and zucchini fillets on six salad plates. Sprinkle the rounds and fillets with salt and black pepper, drizzle with olive oil, and squeeze the juice of 1 lemon over them. Very thinly shave the Parmesan cheese directly on top and serve with the other lemon cut into wedges.