Carpaccio Of Raw Zucchini
Serves 4
Recipe By: Tyler Florence
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.
Prep Time: 10 minutes
Inactive Prep Time: 10 minutes
Yield: 4 servings
Exported from A Cook's Books -- Recipe management for Macintosh
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