Chef Andrew Rodriguez from TENN restaurant made Charred Summer Squash. (see recipe below) TENN restaurant is located inside Holston House Nashville hotel at 118 7th Ave. N. Nashville, TN 37203. For more information visit https://www.tennrestaurant.com or call (615) 392-1234.
Charred Summer Squash:
2 Pounds of summer Squash or Zephyr
1 Cup Of parsley
1 Cup Of Cilantro
1 tablespoon of capers
2 Anchovy Filets
4 cloves of garlic
½ cup of Arugula
½ cup Chives
½ cup of Tarragon
1 tablespoon of golden raisins
½ cup of extra virgin olive oil
.25 wheel of ricotta Salta cheese
For Salsa Verde, chop all herbs and place in a mixing bowl. Finely chop capers, garlic and anchovies together. Combine with herbs in bowl, cover with olive oil and add whole raisins. Season with salt & pepper.
Cut squash lengthwise and score skin, Light grill and heat to medium heat. Lightly coat squash in oil and season with salt & pepper. Grill on each side for 2-3 minutes.
While squash is warm cut it into quarters, Drizzle Salsa Verde over the top and shave some Ricotta salta. Serve and enjoy!!