RECIPE: Zucchini Carpaccio

Carol Schmertzler SiegelFebruary 2, 2008

Made this one tonight. It was very good! A very light, nice side dish! We had it instead of a salad.

ZUCCHINI CARPACCIO

from Fig & Olive Restaurant, NYC

Serves 4

1 pound Zucchini

4 tablespoons Pine Nuts

6 tablespoons Parmesan Reggiano Cheese (flakes)

3 tablespoons Lemon Juice

9 tablespoons Extra Virgin Olive Oil

Cut the Zucchini with a salamander or carefully with a knife into finely sliced penny-thin wafers, with the

skin left on.

In a bowl combine the olive oil (fruity olive oil with no bitterness or peppery

taste) and the lemon juice.

Evenly spread the zucchini slices across a 9 x 9 inch plate. Cover the plates with a plastic film and put in

the refrigerator.

Toast the pine nuts for a few minutes in a pan to slightly brown them and develop their flavor.

Here is a link that might be useful: Fig & Olive

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Carol Schmertzler Siegel

ok, the last part didn't end up on the post. here's the whole recipe. Sorry :) and I never did put it in the frig with the saran wrap. Still was very good!

Zucchini Carpaccio
1 pound Zucchini
4 tablespoons Pine Nuts
6 tablespoons Parmesan Reggiano Cheese (flakes)
3 tablespoons Lemon Juice
9 tablespoons Extra Virgin Olive Oil

Cut the Zucchini with a salamander or carefully with a knife into finely sliced penny-thin wafers, with the
skin left on.

In a bowl combine the olive oil (fruity olive oil with no bitterness or peppery
taste) and the lemon juice.

Evenly spread the zucchini slices across a 9 x 9 inch plate. Cover the plates with a plastic film and put in
the refrigerator.

Toast the pine nuts for a few minutes in a pan to slightly brown them and develop their flavor.

SERVING
Right before serving, take the plates out of the refrigerator, wash the zucchini with the lemon & oil
dressing, season with a pinch of salt and freshly ground pepper. Spread 1.5 tablespoons of shaved
parmesan cheese and 1 tablespoon of toasted pine nuts on each plate.

    Bookmark   February 2, 2008 at 9:13PM
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lindac

I thought a salamander was a spotted amphibian or a device for browning creme brulee? Is this antother thing I need to look for?
Sounds lovely....but I think I'll wait until zuchinni is in the stores for less than $1.39 a pound....and is firm and crisp...not "wiggley!"
Yeah....I know...just wait until Jessie sees that....but...I hate less than firm zichinni....make of that what you will!
Linda C

    Bookmark   February 2, 2008 at 9:32PM
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Carol Schmertzler Siegel

I thought a salamander was a lizard, a broiler and a heater too, but definitely not a slicer. Whatever! I used a mandoline. Kind of strange they got it wrong.

Just in case, Jessy, my zucchini was not wilted or floppy, I'm with you on this Linda, definitely I'm all for firm zucchini, very firm :)

    Bookmark   February 2, 2008 at 11:42PM
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woodie2

This sounds like a nice dish, thanks Dishes. It reminds me a little bit of that fennel and mushroom salad that I just love.

Thanks for the restaurant recommendation too - I'm putting it in my files - we always go to the same old place when we go into the city so it will be nice to try something new!

    Bookmark   February 4, 2008 at 11:53AM
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Carol Schmertzler Siegel

you're welcome, Woodie. We're supposed to go soon to celebrate a 50th birthday, I'll let you know how it is!

    Bookmark   February 4, 2008 at 4:44PM
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