Zucchini Carpaccio

 for 4-6  servings                                                                                     appetizer

2 zucchini, preferable seasonal, fresh                                 

cheese curls shaved from a piece of Parmigiano-Reggiano or Pecorino

Fine sea salt and freshly ground pepper

3 tablespoons extra virgin olive oil

2 tablespoons chopped basil (and a few chopped zucchini flowers, male or female if you've got them)

1     Trim the ends off the zucchini and slice into paper-thin rounds on a mandolin directly on a large serving platter.

2     Shave curls of parmigiano directly over the platter to cover the zucchini.

3     Season with salt and pepper, then drizzle with extra virgin olive oil.

4     Garnish with chopped basil and zucchini flowers.  Serve immediately.

*see article