Francescas Zucchini Carpaccio Food

FRANCESCA'S ZUCCHINI "CARPACCIO"

Steps:

• Slice zucchini into paper-thin rounds either in a food processor fitted with a 1-mm. blade or with a mandoline or other hand-held slicing device. Arrange zucchini rounds in one layer, overlapping them slightly, on a large (about 8 by 12-inch) platter and sprinkle with arugula. Drizzle oil and vinegar over zucchini and season with salt and pepper. With a vegetable peeler shave curls of Parmesan on top.

CARPACCIO OF RAW ZUCCHINI

Steps:

• Shingle the zucchini slices in a single overlapping layer on a platter. Dust with salt and pepper, then drizzle with a 3-count of olive oil and the lemon juice. Put that into the refrigerator for about 10 minutes to give the flavors a chance to get into the zucchini. Now scatter the leeks over. Sprinkle with the herbs. Garnish garnish with the ricotta cheese and mint leaves, if using; serve.

ZUCCHINI CARPACCIO

Steps:

• Using a sharp vegetable peeler, shave the zucchini lengthwise, creating very thin slices. Discard the first slice that is very dark green skin. Arrange the slices on a platter, overlapping the slices.
• In a small jar or bowl, place the lemon juice, olive oil, thyme, salt and pepper. Cover and shake well or whisk to blend. Pour the mixture evenly over the zucchini slices. Allow to sit for at least 15 minutes, or for up to an hour.
• Use vegetable peeler to shave thin slices of Parmesan over the zucchini, and serve with baguette slices.

ZUCCHINI CARPACCIO WITH FETA AND PINE NUTS

Steps:

• Combine zucchini rounds and lemon zest in a medium bowl and toss to coat zucchini.
• Arrange zucchini on a platter, slightly overlapping the slices.
• Drizzle with olive oil and sprinkle with kosher salt and freshly ground black pepper.
• Sprinkle remaining ingredients over zucchini and serve.

ZUCCHINI CARPACCIO

Steps:

• Trim ends of zucchini and slice diagonally into wafer-thin rounds. Place in bowl.
• Combine the olive oil, lemon juice and zest and season with salt and pepper.
• Pour mixture over zucchini and leave for 5 minutes.
• Pile arugula onto serving plates, then top with zucchini.
• Top with the shaved parmesan.

FRANCESCA'S ZUCCHINI CARPACCIO

Steps:

• Slice the zucchini into paper-thin rounds on a mandoline or meat slicer, or with a 1-millimeter food-processor blade. Lay the slices on a large serving platter. Sprinkle the arugula over the zucchini. Drizzle with the oil and balsamic vinegar and season with salt and pepper. Shave curls of Parmigiano directly over the platter to cover the zucchini and arugula. Serve immediately.