Side - Zucchini Carpaccio
I first made this with several of my sister’s. Once a month we would have during “Da Sista’s Cooking Extravaganza”. Our goal was to make a full meal using healthy ingredients, easy to make, while having good sister fun along the way. This was one of the real keepers that can be a side dish, a salad, or great for a picnic lunch.
Category : Summer Recipes 2009
INGREDIENTS:
- ¼ cup champagne vinegar (alternate apple cider vinegar or raspberry vinegar)
- 2 Tbsp minced shallots
- 1 tsp salt
- ¾ cup extra virgin olive oil
- 2 small green zucchini
- 2 yellow zucchini or squash
- 1/3 cup toasted pine nuts
- ½ cup slivered fresh basil leaves
- Parmigiano-Reggiano
DIRECTIONS:
- In a bowl mix champagne vinegar, shallot, salt. Let stand 5 minutes
- Whisk in olive oil.
- Rinse green and yellow zucchini and trim off ends. Using a mandolin (if you have one),
- slice squash lengthwise 1/16 inch thick, discarding first and last slices from each.
- In single-layer batches, steam squash over boiling water until barely tender when pierced, about 1 ½ minutes.
- Arrange warm slices in a single layer in a cooking parchment-lined baking pan and brush tops with vinaigrette.
- Cover and chill until cold, at least 20 minutes.
- Toast pine nuts in a shallow pan until lightly brown over medium heat
- Arrange slices, mixing colors evenly, on six large plates.
- Drizzle with a little more vinaigrette and sprinkle with toasted pine nuts and slivered fresh basil leaves.
- Shave Parmigiano-Reggiano cheese over servings to garnish, and drizzle with a little more olive oil.
Yield: 6 Servings