1 lbs zucchini or summer squash 1 1/4 teaspoons salt 1 bunch basil, leaves torn 1 oz Parmesan, coarsely grated (on large holes of a box grater; 1/2 cup) 3 tablespoons extra-virgin olive oil 1/4 teaspoon black pepper • Cut Read on!
2 cups extra-virgin olive oil, plus 4 tablespoons, for frying 10 squash blossoms, center parts removed 1 onion, finely chopped Salt and freshly ground black pepper 1 bunch Italian parsley, finely chopped to yield 1/4 cup Large pinch saffron threads, Read on!
1 pound squash, cut into 1-inch pieces 1 bunch leeks, chopped 2 garlic cloves, finely chopped 1/4 cup extra-virgin olive oil 1/4 pound carrots, peeled and chopped 1 pound tomatoes, seeded and chopped 1/2 cup corn kernels (from 1 ear) Read on!