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In her cookbook Cucina del Veneto, author Ursula Ferrigno shares a big selection of gastronomic pleasures from the Veneto, the Northeastern area of Italy that lies between the Dolomites and the Adriatic Sea. This dish is ready within the model of Chioggia, the small city to the south of Venice that’s famed for its native produce, together with the candy-striped beets that bear its identify. Roasted butternut squash is doused with an onion-y French dressing, then layered with recent basil leaves and left to marinate. This can be a traditional Italian contorni (facet dish) and must be accompanied by thick slices of toasted bread for absorbing the savory juices on the backside of the pan. You should use a regular olive oil for the entire dish, however Ferrigno recommends utilizing a daring, fruity extra-virgin olive oil to complete the dish previous to marinating.
