"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Zucchini Carpaccio Recipe

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This recipe for Zucchini Carpaccio, by , is from The Fahey Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bridget Fahey
Added: Friday, January 25, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 small zucchini (1 lb total)
1/3 cup loosely packed fresh mint leaves
2 tbsp. extra-virgin olive oil
2 tsp fresh lemon juice
tsp fine sea salt
cup pine nuts
6 oz. piece Grana Padano or Parmigiano-Reggiano cheese

Garnish: thinly sliced tips of 2 zucchini blossoms; 4 fresh mint sprigs

Directions:
Directions:
Cut zucchini diagonally into paper-thin slices with slicer. Arrange slices, overlapping slightly, in 1 layer on 4 plates. Make stacks of mint leaves and cut crosswise into very thin slivers, then sprinkle over zucchini. 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.

Just before serving, use a vegetable peeler to shave cheese over zucchini, then sprinkle with zucchini blossoms and chopped mint.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Something to do with all that zucchini in the summer...

 

 

 

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