Recipes / Zucchini Carpaccio
- recipes from the new york restaurant cookbook/
- The New York Restaurant Cookbook
- Zucchini Carpaccio from Fig & Olive
- Steamed Halibut with Black Bean Sauce from Morimoto
- Chocolate Fondant from One if by Land, Two if by Sea
Restaurant: Fig & Olive
Serves 6 to 8
1 pound medium-small zucchini, sliced paper-thin
¼ cup extra-virgin olive oil
Juice of 1 lemon
Salt and freshly ground black pepper
6 tablespoons shaved Parmigiano-Reggiano
4 tablespoons toasted pine nuts
Arrange the zucchini slices, slightly overlapping, on a large, flat platter. Cover with plastic wrap. Refrigerate until ready to serve. In a small bowl whisk the olive oil and lemon juice together. Just before serving, whisk the olive oil dressing briefly to blend it, drizzle it over the zucchini, season with salt and pepper, scatter the cheese and the pine nuts on top and serve.
Tip: Unless you are highly skilled at knife work, it's best to use a mandoline to slice the zucchini. The best tool for shaving the cheese is an ordinary vegetable peeler. The carpaccio can be arranged on individual plates instead of on a single platter.