Carpaccio di Zucchini

Carpaccio of Courgettes

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Preparation info

  • 4

    people
    • Difficulty

      Easy

Appears in

Alastair Little's Italian Kitchen

Alastair Little's Italian Kitchen

By Alastair Little

Published 1996

  • About

I’ve never been particularly fond of vegetarian dishes where an attempt is made to replace meat with a substitute. (Soyaburgers spring to mind.) This is the exception. It is best made at the last minute.

Ingredients

  • 4 medium courgettes, very fresh and about 10 cm long
  • Salad of Rocket and Truffle
  • 1 lemon
  • salt and pepper
  • Parmesan, in the piece
  • very good olive oil

Method

Top and tail the courgettes. Slice them longitudinally as thinly as you can (preferably with a mandolin, but be careful with your fingers). Discard the first and last slices as they have too much skin on.

Make the rocket salad. Arrange the courgettes on a tray and squeeze the lemon juice all over them. Season, and then arrange on the rocket. Throw away any lemon juice remaining on the tray. Shave the Parmesan cheese on top, and drizzle with a little oil.

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