Zucchini Ripieni
by Marco Lubrano
of La Bussola

4 baby round squash
1 slice bacon, diced
1/2 medium onion, diced
1/2 lb. smoked mozzarella, diced
4 tbsp parmesan, grated
2 slices white bread, cubed
1 egg
1/4 cup parsley, chopped
salt & pepper, to taste

Preheat oven to 375 degrees. Using a melon baller or spoon, carefully scrape out the seeds and inner flesh of the baby squashes, leaving a 1/8 inch thick shell. Be careful not to pierce through skin. Chop up the scooped out flesh and combine with remaining ingredients.
Fill the hollow squashes with the mixture, dividing it
equally and mounding slightly. Place squash in baking dish and bake for 20 minutes.

Pasquale Lubrano opened La Bussola in 1980. His son Carlo, then 14, helped his father out by washing dishes. From there, he and his brothers Tony, John, and Marco began to learn every aspect of the restaurant business so each of them could fill any position in the family’s expanding culinary empire. Though he gravitated towards the more public face of the restaurant business, Carlo is trained in the kitchen as well. The eatery boasts a fine dining experience in a comfortable, relaxed and friendly ambiance. The close-knit family atmosphere that surrounds the La Bussola dining experience is testament to the Lubrano family’s culinary roots.

Marco Lubrano began his apprenticeship with his family as well, accompanying his father to La Bussola by the age of 10. Though the whole family began their training washing dishes, making salads, then learning to prepare the eatery’s entire celebrated fare, cooking remained Lubrano’s passion while his elder siblings gravitated toward management. Marco thrives on the creativity inherent in the culinary arts, working from a traditional Neapolitan base but constantly studying and
incorporating new tastes and cutting edge techniques.

Pasquale Lubrano did Long Island a great service by bringing his sons into the restaurant business, and now they carry on the family tradition of exceptional food and hospitality in his memory.

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