Grated Summer Squash With Truffle Pecorino Recipes

Steps:

• Marinate morels in olive oil and lemon and orange zest for at least 4 hours.
• For the Salad: Shave pecorino into 1/8-inch slices that measure 1 1/2 inches long by 1/2-inch wide. Set aside. Shuck and peel fava beans. Cook in boiling water with salt until they are tender. Remove and shock in ice cold water to stop cooking. Remove morels from marinade and grill over low heat. Place morels on a plate and hold aside.
• For the Vinaigrette: Mix olive oil, red wine vinegar, lemon zest and orange zest. Season with salt and pepper. Stir in beans.
• Place morels and cheese slices decoratively on a clean plate. Dress with vinaigrette. Top with thin slices of summer truffles. Serve.

Steps:

• Trim the squash, grate on the large holes of a box grater, and transfer to a medium bowl. Finely grate enough of the cheese to make 1/4 cup and add to the bowl. Use a vegetable peeler on the remaining chunk of cheese to make a small pile of cheese shards, and set them aside.
• Drizzle the lemon juice and olive oil over the squash, add a few large pinches of salt, and mix well. Taste and add more lemon juice or salt as needed. Transfer to a serving bowl, drizzle with a little more olive oil, and sprinkle the cheese shards over the top of the salad.
• Because squash has so much water, it starts to wilt and release liquid as soon as it comes into contact with salt. So for best results, serve this salad within minutes of making it.