RECIPE: Zucchini Carpaccio
Made this one tonight. It was very good! A very light, nice side dish! We had it instead of a salad.
from Fig & Olive Restaurant, NYC
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
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