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Zucchini Carpaccio Recipe

Zucchini Carpaccio Is Simple Yet Stunning

When you eat based on the seasons, you can eat inexpensively — at least, that's what sustainable food experts always say. While I don't always find the best values at my farmers markets, I will agree that right now is the perfect time to take advantage of Summer produce that's so abundant that growers are practically giving it away. Case in point: everywhere I turn, I spot in-season zucchini, and they're going for a dollar a pound.

Zucchini's delicately sweet and vegetal nature plays out best in a simple, unadorned preparation like carpaccio. Slice it thinly on a mandoline (or not, if you have mad knife skills), then drizzle the plate with a light marinade of lemon juice, sea salt, and olive oil. Pine nuts add meatiness, and pecorino shavings add just a hint of bite. In mere minutes, you'll be facing a platter that encapsulates the taste of Summer. Keep reading for the carpaccio recipe.

Zucchini Carpaccio

Zucchini Carpaccio

Zucchini Carpaccio Recipe 2011-07-20 15:53:41

Ingredients

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 (6-oz.) piece grana padano or parmigiano-reggiano

Garnish: thinly sliced tips of 2 zucchini blossoms, several fresh mint sprigs, or edible flowers

Special equipment: mandoline or adjustable-blade slicer



Directions

  1. Cut zucchini diagonally into paper-thin slices with slicer. Arrange slices, overlapping slightly, in 1 layer on 4 plates.
  2. Make stacks of mint leaves and cut crosswise into very thin slivers, then sprinkle over zucchini.
  3. 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.
  4. Just before serving, use a vegetable peeler to shave cheese to taste over zucchini, then sprinkle with zucchini blossoms and mint.

Makes 4 first-course servings.


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