I recently went to Fig and Olive for dinner. The food was fantastic. There was one item that took me by surprise when we went there: Zucchini Carpaccio. I split an appetizer and it’s something I would have ever had ordered in a million years. Priced at $12 it’s not something I’m going to run there and order on regularly. It’s something tasty, simple, with a good balance between acid, texture, salt, and pepper. On top of everything else, it’s vegetarian and relatively healthy. It’s uncooked and with thinly sliced zucchini you won’t miss it being cooked.The ingredients here are nothing short of simple:
- 1 tbsp pine nuts (pignolias) toasted
- 1 zucchini sliced very thin or use a mandolin set at its thinest setting or 1/8" or less
- 1 tbsp olive oil
- 1 lemon freshly squeezed
- 2 ounces parmesan cheese coarsely chopped
- salt and pepper to taste
- In a pan lightly toast pignolia nuts and set aside. Mine we already toasted so I'm just warming up the oils here.
- Coarsely chop parmesan cheese and set aside
- Slice the zucchini as thin as possible using a knife or use a mandolin set on 1/8" or thinner.
- In a separate bowl combine olive oil and lemon juice.
- Decoratively arrange zucchini on a platter
- Sprinkle salt and pepper on top of zucchini.
- Sprinkle the oil and lemon juice mixture on top.
- Scatter pine nuts and parmesan on top. Serve right away!
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If you are splitting it, plan on half of this.2