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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