2000s Recipes + Menus
Zucchini Carpaccio
Serves4
- Active Time:10 min
- Start to Finish:20 min
March 2003
This recipe was inspired by the version at Tramonti e Muffati restaurant, where the dish gets its distinctly Roman flavor from local mint, Sicilian lemons, and two-year-old Grana Padano cheese. The pine nuts are raw here, as Italians rarely toast them.
- 4 small zucchini (1 lb total)
- 1/3 cup loosely packed fresh mint leaves
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons fresh lemon juice
- 1/4 teaspoon fine sea salt
- 1/4 cup pine nuts (1 oz)
- 1 piece (6-oz) piece Grana Padano or Parmigiano-Reggiano
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Garnish:
thinly sliced tips of 2 zucchini blossoms*; 4 fresh mint sprigs -
Special equipment:
a Japanese Benriner** or other adjustable-blade slicer
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Cut zucchini diagonally into paper-thin slices with slicer. Arrange slices, overlapping slightly, in 1 layer on 4 plates.
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Make stacks of mint leaves and cut crosswise into very thin slivers, then sprinkle over zucchini.
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Whisk together oil and lemon juice in a small bowl, then drizzle over zucchini. Sprinkle with sea salt, pepper to taste, and pine nuts. Let stand 10 minutes to soften zucchini and allow flavors to develop.
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Just before serving, use a vegetable peeler to shave cheese to taste over zucchini, then sprinkle with zucchini blossoms and mint.
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*Available at specialty produce markets and some supermarkets.
**Available at Asian markets, some cookware shops, and Uwajimaya (800-899-1928).
- Keywords
- vegetarian,
- italian,
- zucchini,
- cheese
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