Carpaccio di Zucchini

Photo:  Copyright 2011, Jacapo Pandolfini

This morning, at the farmer's market, I picked up the first zucchini of the season -  so young and tender!  The best way to enhance their freshness is to eat them raw in a wonderful, healthy and tasty Carpaccio di Zucchini.

     In Italy, we usually use the word  ‘Carpaccio’ for meat, but it can be any thinly sliced, raw vegetable or meat, seasoned with olive oil and Parmesan.  The creator of this recipe was Cipriani, owner of Harry's Bar in beautiful Venice.  He prepared this light dish (for a noble lady who was on a diet) as a tribute to the famous painter, Vittore Carpaccio.

     There something about this recipe I really love.  Maybe it’s the fresh, crunchy, raw zucchini, or maybe it’s the pine nuts and Parmesan.  It has a very peculiar and enjoyable taste, and it's so easy to make!

Carpaccio di Zucchini

4 young  crunchy zucchini, thinly sliced

1 cup thinly sliced Parmesan

4 whole mint leaves

2 tablespoons olive oil

1 tablespoon lemon juice

Pine nuts

1 bunch Arugula

Place uncooked zucchini on a tray.  Sprinkle with salt and pepper.  Drizzle with lemon juice and oil. Cover with Parmesan slices, mint leaves and pine nuts.  Serve cold, garnishing with arugula.