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GOLDEN SCAMORZA CROUTON & FALL STUFFED ZUCCHINI

Serves 4

Ingredients:

1.5lb Scamorza cheese

1 large, long zucchino

½ butternut squash (seedless, peeled, and cut into small, 1/4 inch cubes)

1 large shallot

3 eggs

½ cup flour

1 cup breadcrumbs

1 small bunch sage

1 small bunch parsley

a few leaves of kale, red oak, etc. for garnish

salt & pepper to taste

Directions

First, cut the zucchino lengthwise into 8 slices, each about a ¼ inch thick. Drizzle them with olive oil, salt & pepper, and cook on hot grill until they are just soft. Set aside.

Taking the scamorza cheese, cut off four, rectangular pieces, say, 3”x 1”x 1”, then bread in the classic style: dip in flour, egg wash, then breadcrumbs. Be sure to repeat the egg wash and breadcrumb steps twice, to ensure proper coating. Set these aside, too.

Mince the shallot and sauteè in extra virgin olive oil, adding the chopped squash and cooking until soft. Off the stove, season with salt, pepper, and the freshly chopped sage and parsley. Use about a tablespoon of this mixture to roll inside of the zucchino slices and put aside.

In a large sautee pan, heat oil, enough to give about two inches of depth. About 375o should be right. Fry the breaded scamorza until it is golden.

Garnishing a small plate with some fresh, crisp, greens, place a piece of the cheese and arrange two of the stuffed zucchini rolls stacked on top. Finish the dish with a drizzling of extra virgin olive oil and a few drops of fresh, squeezed lemon.