Zucchini Carpaccio

Zucchini Carpaccio is a light and fresh dish, perfect for a summer appetizer or side. Here’s the recipe:

Ingredients

• 2 large and fresh zucchinis
• 30-40 g of Parmesan shavings
• Fresh mint to taste
• Lemon juice
• Extra virgin olive oil
• Salt and pepper to taste
• Toasted pine nuts (optional)

Preparation

1. Wash the zucchinis well and, with the help of a vegetable peeler or mandoline, slice them into very thin lengthwise strips. If the zucchinis are organic, you can also leave the skin on to add color to the dish.
2. Arrange the zucchini slices on a serving plate, overlapping them slightly.
3. In a small bowl, prepare a vinaigrette by emulsifying the lemon juice with extra virgin olive oil, salt, and pepper. The amount of lemon can vary according to your taste, but ideally, it should not overpower the delicate flavor of the zucchini.
4. Pour the vinaigrette over the zucchinis and let them marinate for about 10-15 minutes, so that they absorb the flavors.
5. Add the Parmesan shavings over the marinated zucchini slices.
6. Garnish with fresh mint leaves and, if you like, sprinkle with toasted pine nuts to add a crunchy touch.

The Zucchini Carpaccio is now ready to be served fresh. It’s a simple yet sophisticated idea that can be personalized with other aromatic herbs to your liking or by adding other hard cheeses.

Curiosities

Carpaccio is an Italian dish that originated in the 1950s, traditionally prepared with raw meat. The zucchini version is a modern variant that fits perfectly into vegetarian cuisine and for those who love the delicate flavors and raw food preparations.