In the heat of summer, our meals naturally become lighter. This simple zucchini carpaccio showcases just how delicious raw vegetables can be when harvested at the right moment. Pick the zucchini while they’re still small, when the flesh is firm and white. Combined with fresh mint, lemon, extra virgin olive oil, and a sprinkle of mature pecorino, this dish is a true celebration of Tuscan summer. To modify, try using different cheeses and herbs. To add flavour and texture, add some chillies, garlic, pickled onions, capers, pistachios or pine nuts.
Preparation time: 10 minutes
Serves: 4 people
Ingredients:
- 2 medium-sized zucchini
- 1 bunch fresh herb sprigs (mint, basil, parsley)
- ½ lemon (juice and zest–always zest first!)
- A glug of your best extra virgin olive oil
- 40 g mature pecorino or Parmigiano, shaved (or feta, crumbled)
- Salt and freshly ground black pepper
Instructions:
- Shave zucchini lengthwise into thin slices using a vegetable peeler or v-slicer. (Find another use for the slices that are mostly skin.)
- Season zucchini with salt, place on a rack, and set aside until slices are pliable enough to roll without breaking, about 10 to 15 minutes.
- Whisk olive oil, lemon juice, and salt to taste in a small bowl.
- Pat the zucchini dry with a tea towel then loosely coil each slice into a cylinder and stand them upright on a plate. Drizzle with the dressing. (You may not need it all.)
- Top with shaved or crumbled cheese, torn herb leaves, and whatever embellishments suit your fancy.