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.

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.

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 :)

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!