Recipe

Chef Paul Bertolli's Zucchini Carpaccio Recipe

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Ingredients

Directions

Step #1 In a bowl, 2 tbsps minced shallot, mix 1/4 c champagne vinegar, & 1 tsp salt.
Step #2 Let stand 5 mins.
Step #3 Whisk in 3/4 c extra-virgin olive oil.
Step #4 Rinse 2 small green & 2 yellow zucchini (8 oz total) & trim off ends.
Step #5 Using a mandoline, slice squash lengthwise 1/16 inch thick, discarding first & last slices from each.
Step #6 In single-layer batches, steam squash over boiling water until barely tender when pierced, about 1 1/2 mins.
Step #7 Arrange warm slices in a single layer in a cooking parchment-lined baking pan & brush tops with vinaigrette.
Step #8 Cover up & chill until cold, at least 20 mins.
Step #9 Arrange slices, mixing colors evenly, on six large plates.
Step #10 Drizzle with a little more vinaigrette & sprinkle with 1/3 c toasted pine nuts (2 oz.
Step #11 ) & 1/2 c slivered fresh basil leaves.
Step #12 Shave Parmigiano-Reggiano cheese over servings to garnish, & drizzle with a little more olive oil.
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