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Monday, August 11, 2008

Zucchini Carpaccio

Carpaccio is traditionally made with beef, but there are countless variations cropping up on restaurant menu's and cookbooks. One of my favorite versions is carpaccio made with fresh sashimi grade ahi tuna...My farmer's market is brimming with such gorgeous veggies that I figured I should make a carpaccio with a vegetable! Yes, it can be done! Warm summer months call for inventive and unique spins on the good ol' salad...

This is a dish that is maddeningly easy to make, but exceptionally impressive!


* 1 small or medium zucchini (green or yellow or both!!)
* good quality olive oil for drizzling
* 2 Tbsp. fresh ricotta
* 3 Tbsp. fresh herbs, chopped (parsley, chives, chervil, and/or mint)
* 2 tsp. lemon zest plus a nice squeeze of lemon juice
* kosher salt & freshly cracked pepper to taste

The trick is to buy small or medium sized zucchini so it is easy to shave into very thin slices with a vegetable peeler (or mandolin if you have one, but it is totally not necessary). You simply shave the zucchini into paper thin slices, arrange in a flower like design on a plate (working from the outside inwards). Sprinkle the fresh herbs on, drizzle the olive oil, lemon juice and lemon zest, scatter a few dollops of ricotta, salt and pepper it to taste and that's it! It really IS that simple, I promise.
Simply gorgeous.

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