Recipe

Zucchini Carpaccio Recipe


Zucchini Carpaccio Recipe Midgelet / All my dishes
3 weeks, 2 days ago
Italian recipe email for this healthy, tasty zuchinni dish
Prep:10m Servings:4

Midgelet

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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

Directions
  1. Directions:
  2. Use an adjustable-blade slicer
  3. Cut zucchini diagonally into paper-thin slices with slicer.
  4. Arrange slices, overlapping slightly, in 1 layer on 4 plates.
  5. Make stacks of mint leaves and cut crosswise into very thin slivers, then sprinkle over zucchini.
  6. Whisk together olive oil and lemon juice in a small bowl, then drizzle over zucchini.
  7. Sprinkle with sea salt, pepper to taste, and pine nuts.
  8. Let stand 10 minutes to soften zucchini and allow flavors to develop.
  9. Just before serving, use a vegetable peeler to shave cheese to taste over zucchini.
  10. Makes 4 first-course servings.

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Comments

jolielives 3 weeks, 2 days ago said:
YUM. Bookmarked & 5ved
Jo & Lee

momo_55grandma 3 weeks, 2 days ago said:
Sounds delcous thanks high5

chefelaine 3 weeks, 2 days ago said:
Yeah -- what Lee and Momo just said! FIVE to you, Midge! :+D

valinkenmore 3 weeks, 2 days ago said:
Wonderful post! High 5 to you!

spinach1948 3 weeks, 2 days ago said:
Molto belicimo ( Very Good ) a great Itatian recipe.
Hi 5
Eduardo ( spinach1948 )

victoriaregina 3 weeks, 2 days ago said:
Such a pretty puppy! great recipe ^5


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No. of ratings: 7
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