- 4 tablespoons extra virgin olive oil
- 4 tablespoons unsalted butter
- 2 tablespoons minced garlic
- 1 chile de arbol, torn in half
- fine sea salt
- zest and juice of one small lemon
- 1 pound baby summer squash (multiple varieties)
- 3 cups baby basil leaves, preferably opal basil
- 5 ounces Parmigiano-Reggiano
- squash blossoms (optional garnish)
Set a small pot over low heat; add olive oil, butter, garlic, chile, and a pinch of salt. cook for 2 minutes, then set aside to infuse. Still in the zest and juice of half the lemon. Discard the chile.
Thinly slice the squash with a mandoline. In a large bowl, toss the squash with the warm marinade, which will slightly steam the squash. Set aside for at least 5 minutes.
Lay the marinated squash on a platter. Scatter most of the basil leaves on top. Use a peeler to create shavings of the Parmigiano-Reggiano over the squash. Pour over a couple of spoonfuls of the remaining marinade. Top with the rest of the basil. If using squash blossoms for garnish, roughly tear the petals and scatter them across.