Friday, January 15, 2010
Flashback Friday: Zucchini Carpaccio
Joining my friend Suzy from Kitchen Bouquet for another Flashback Friday. Check out Suzy's blog and the others who are flashing back to good recipes, pretty flowers and just about about anything else!
A while back a few friends were supposed to go to the city to a restaurant called Fig and Olive. That didn't happen and I've wanted to go ever since. But they did originally post a recipe or two on their site, so I made their Zucchini Carpaccio. And it was good. very good! And one of these days I'll finally get to try this place. But in the meantime...
Source: Fig and Olive, NYC
1 pound zucchini
4 tablespoons pine nuts
6 tablespoons Parmesan cheese (flakes, shaved)
3 tablespoons lemon juice (I used Meyer, used any kind of lemon!)
9 tablespoons extra virgin olive oil(fruity, not peppery!)
Cut the zucchini with a mandoline or carefully with a knife, slice into penny-thin rounds, with the skin left on.
In a bowl combine the olive oil and the lemon juice.
Evenly spread the zucchini slices across a 9-inch plate. Cover the plates with Saran wrap and put in the refrigerator.
Toast the pine nuts for a few minutes in a pan to slightly brown them and develop their flavor.
Right before serving, take the plates out of the refrigerator, drizzle the zucchini with the lemon and oil dressing, season with a pinch of salt and freshly ground pepper. Spread 1 1/2 tablespoons of shaved parmesan cheese and about a tablespoon of toasted pine nuts on each plate.
Note: It makes a nice presentation on the separate plates, but I've also served it piled into a bowl for the family! Try to just "toast" the pine nuts, not burn them. Or just throw away the really burned ones, I started with way more than 4 tablespoons, I can tell you that :)