ZUCCHINI CARPACCIO
for 4-6 servings
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
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