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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.

4 comments:

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?!?