Zucchini Carpaccio
- Martine Bertin-Peterson
- Jul 22
- 2 min read
Ingredients
2 medium zucchini
Juice of 1/2 lemon
3 TBS olive oil
3 TBS toasted pine nuts (pignoli)
2 garlic cloves, thinly sliced and germ removed
1 tsp. good quality balsamic vinegar
Fruity olive oil for finishing
Directions
Thinly slide the zucchini lengthwise with a vegetable peeler or mandolin, being careful not to break the slices.
Place zucchini ribbons in a colander, sprinkle with salt and let drain for 30 minutes.
Pat zucchini ribbons dry using a paper towel.
Arrange zucchini in layers in a shallow serving dish and place slices of garlic between the layers.
Drizzle with lemon juice and allow the zucchini to marinate at room temperature for at least 15 minutes and up to an hour. ( If you have more than 2 layers, you will need to turn the zucchini upside down every 15 minutes to evenly coat the ribbons with lemon juice.)
Before serving, remove the garlic slices. Drizzle the zucchini with a fruity olive oil, top with pignoli and a few drops of balsamic vinegar.
Serve at room temperature as a side dish or as part of an antipasto.
Le petit #épeautre is an ancient grain, grown on the slopes of the Mont Ventoux, with a nutty taste and chewy texture. It makes a healthy and tasty alternative to traditional risotto and can be used in soups, salads and as a side dish for meat or fish.
If you have ever stopped to admire the glistening array of fish at local markets, you may have seen the tiny #tellines. These iridescent shell fish are the size of a small finger nail and many wonder if they are worth the effort. Often served steamed with parsley and garlic or as a topping for spaghetti, every sweet morsel tastes of the sea. If you see it on a restaurant menu, it is certainly worth a try.
Martine Bertin-Peterson
Gout et Voyage
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