Food Buzz

Because maybe you do care what I had for lunch...

Wednesday, July 02, 2008

Zucchini carpaccio

I can't remember where I heard about this idea -- at a restaurant? Someone else's blog? Anyway, it's a tasty way to have some summer squash, especially if you can find that fun, round-shaped squash.

Thinly slice the squash and arrange on a plate. Drizzle olive oil and lemon juice and add salt, pepper, and maybe some minced rosemary.


ks said...

Adriana, that looks really good (are those baby onion slices on top?...or garlic scapes?) and I am anxious to try it, though I have my own version that I copied from an Italian restaurant that is very popular at our house. Perhaps you'll try this next time!

They call it zucchini "carpaccio" because the squash is sliced thinly (~1/4-1/8", depending on how sharp your knife is) into long strips, and they garnish it similarly to beef carpaccio. The difference is they quickly sear the sliced squash on a hot grill, giving it grill marks but also retaining a bit of raw crunchiness. They then arrange it nicely on a platter and drizzle it with s&p, really good EVOO, and a chiffonade of baby arugula and (the deal maker) shaved parmesano reggiano. It's very easy to make at home for way less than the (ridiculous) $11 they charge at the restaurant. Excellent at room temp so a great make-ahead dish when guests are coming. This is the only way my husband actually enjoys eating zucchini.

amy t sharp of doobleh-vay said...

i am loving this blog- so glad I found it!!! xo

Adriana Velez said...

Hi Amy, welcome to WIMFD -- glad you like it!

Adriana Velez said...

KS, I think they're ramps. I forgot to mention them.

Your grilled version sounds good, especially with the arugula and parmesano. I'll have to try it. Eleven bucks?!?