Did anyone drop off some zucchini for you on National Sneak Some Zucchini on Your Neighbor’s Porch Day? Well, if they did, I’ve got just the thing for you! I’ve always thought that I was not a big zucchini fan. It turns out that I’m just not a big cooked zucchini fan. Raw, it’s a whole different ball game.
I found this recipe for Carpaccio of Raw Zucchini at the Food Network. It was wonderful, the raw zucchini is very mild, almost nutty in flavor. When I was trying to find the link this morning, I stumbled upon a different version, Zucchini Carpaccio which instead of ricotta calls for Parmesan cheese. I think I’ll try that one next time, because the Parmesan would add a little more zing to the dish since the zucchini and the ricotta are both somewhat bland, mild flavors.
Carpaccio of Raw Zucchini
2 zucchini (about 1 1/2 pounds total), sliced into paper-thin rounds
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
1/2 lemon, juiced
1 young leek, white and light green parts only, sliced paper-thin into rings and thoroughly cleaned
1/4 cup chopped fresh herbs, such as chervil, dill, chives, and chive blossoms
1 cup ricotta cheese
Fresh mint leaves, for garnish, optional
Shingle the zucchini slices in a single overlapping layer on a platter. Dust with salt and pepper, then drizzle with a 3-count of olive oil and the lemon juice. Put that into the refrigerator for about 10 minutes to give the flavors a chance to get into the zucchini. Now scatter the leeks over. Sprinkle with the herbs. Garnish garnish with the ricotta cheese and mint leaves, if using; serve.
This will be my entry for this week’s Tyler Florence Fridays!
Also, as someone who is spellingly-challenged, I have to say that this was an extremely difficult post. You try spelling carpaccio and zucchini a million times!