Carpaccio is an Italian appetizer, made out of raw meat, very thinly sliced (literally shaved), and dressed with a mustard sauce, olive oil, black pepper and shaved or grated parmesan cheese. It is said that its name is related to the colorful pieces of art of Venetian painter Vittore Carpaccio: the red raw meat combined with the creamy mustard dressing resemble the colors of the art work of this Renaissance artist, known for his Legend of Saint Ursula.
The zucchini carpaccio is not related to the Italian meat one, but for the fact that it’s delicious and the vegetable is shaved and served flat in the dish. This recipe came to me more than 15 years ago. I’m not sure if this was my sister Andreína own creation, but when she became a vegan, she used to have it sometimes more than once a week.
This morning, while checking my kitchen garden, I found two zucchinis, a big one that I already reserved to make my zucchini cream, and one tender medium, just perfect for the carpaccio that immediately came to my mind, which is the ideal appetizer for a summer meal.
3 medium zucchinis
Extra virgin olive oil
Freshly cracked black pepper
8 tbs of grated or shaved parmesan cheese (I used grated parmigiano reggiano)
Slice the zucchini as thin as possible and arrange the slices in four individual plates. Dress with olive oil, salt, pepper, a few drops of balsamic vinegar and top with the parmesan cheese.
To print the recipe click here.
|My GrandMa Ligia, a great cook, |
and my sister Andreína