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.
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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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Cut zucchini diagonally into paper-thin slices with slicer. Arrange slices, overlapping slightly, in 1 layer on 4 plates.
-
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.
