TABELIAAUTHENTIC RECIPE
Carpaccio di ZucchineZucchini Carpaccio
A modern Italian appetizer of raw zucchini shaved into thin ribbons with a peeler, marinated in lemon and olive oil, and finished with Parmigiano and pine nuts.
AUTHENTICITY SCORE
Authenticity Score
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Ingredients (4 servings)
- ZucchiniShave lengthways into thin ribbons with a peeler3
- LemonGrate the yellow zest and squeeze the juice; use Japanese-grown, unwaxed fruit1
- Extra virgin olive oil40 ml
- Parmigiano ReggianoShave thinly with a peeler30 g
- Pine nutsDry-toast over low heat20 g
- MintTear by hand8 leaves
- Salt4 g
- Black pepper1 g
Method
Prepare the zucchini and lemon
- 1 Trim the stems from 3 zucchini and shave them lengthways with a peeler into ribbons thin enough to see through.
- 2 Grate only the yellow zest of 1 lemon and squeeze its juice.
Ready when
Continue when the zucchini ribbons are evenly thin and the zest contains no white pith.
Marinate and rest
- 1 Arrange the zucchini across a large platter, overlapping slightly, and sprinkle evenly with 4 g salt.
- 2 Drizzle the lemon juice and 40 ml extra virgin olive oil over everything, cover with plastic wrap and rest at room temperature for 30 minutes.
Ready when
Continue when the zucchini has softened and its surface is translucent.
Toast the pine nuts
- 1 Meanwhile(While the zucchini rests.) Put 20 g pine nuts in a small frying pan and dry-toast over low heat.
- 2 When evenly light golden and fragrant, remove from the heat and cool.
Finish with cheese and herbs
- 1 Use a peeler to shave 30 g Parmigiano thinly and scatter over all the zucchini.
- 2 Tear 8 mint leaves by hand and scatter over, then sprinkle with the pine nuts, lemon zest and 1 g black pepper.
Ready when
It is ready when the marinade has spread to the edges of the platter and the cheese and pine nuts are distributed evenly.
About this dish
Carpaccio was born at Harry’s Bar in Venice in 1950. Originally a plate of thinly sliced raw beef, its idea of shaving an ingredient thin and serving it with oil and acidity spread to fish and vegetables, becoming an established appetizer in restaurants throughout Italy.
Zucchini carpaccio is a modern Italian dish following that development. Fresh summer zucchini are shaved thin while raw, then seasoned as salt and lemon draw out their moisture. Requiring no heat, it suits hot-weather tables well.
Today it is made in restaurants and homes alike, as part of a summer antipasto assortment or a light plate before fish. It is a simple, contemporary appetizer whose quality directly reflects the freshness of its ingredients.
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