I recently went to Fig and Olive for dinner. The food was fantastic. There was one item that took me by surprise when we went there: Zucchini Carpaccio. I split an appetizer and it’s something I would have ever had ordered in a million years. Priced at $12 it’s not something I’m going to run there and order on regularly. It’s something tasty, simple, with a good balance between acid, texture, salt, and pepper. On top of everything else, it’s vegetarian and relatively healthy. It’s uncooked and with thinly sliced zucchini you won’t miss it being cooked.
Ingredients for 2 people:
1-Zucchini sliced very thin or use a mandolin set at its thinest setting or 1/8″ or less
1 Tablespoon Olive Oil
1 Tablespoon freshly squeezed lemon
Coarse salt (don’t use table salt)
Pepper to taste
1 Tablespoon Freshly Toasted Pignolias (Pine Nuts)
1-2 ounces Parmesan Cheese coarsely chopped (get the good stuff) and you’ll have to eye this its about a 1″ x 1″ chunk or more for snacking while you eat this. Shaved parmesan is perfectly acceptable too.
Betty Twist: You have some creative freedom here. You can try different cheese and nut combinations to make this different every time. Don’t feel limited by the ingredients here.
- In a pan lightly toast pignolia nuts and set aside. Mine we already toasted so I’m just warming up the oils here.
- Coarsely chop parmesan cheese and set aside
- Slice the zucchini as thin as possible using a knife or use a mandolin set on 1/8″ or thinner.
- In a separate bowl combine olive oil and lemon juice.
- Decoratively arrange zucchini on a platter
- Sprinkle salt and pepper on top of zucchini.
- Sprinkle the oil and lemon juice mixture on top.
- Scatter pine nuts and parmesan on top.
- Serve right away.
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If you are eating this whole Zucchini Carpaccio here is the nutritional information.
If you are splitting it, plan on half of this.