Zucchini Carpaccio

1 serving

20 minutes

Young zucchini is an almost ideal vegetable for a variety of raw appetizers: it has texture, but is not coarse, has unclouded freshness, but without the intrusive herbal component, as, for example, happens with green beans or asparagus . Here, the carpaccio is decorated with grated parmesan and a drop of truffle oil - with them, the zucchini blossoms and becomes a holiday dish. It is not always possible to find tender, milky ripe zucchini in winter, but it is easy to replace it with all-season and eternally young zucchini. Recipe from Sergey Kondakov, chef of the Rossini restaurant.

Energy value per serving

• Calories: 332
• Proteins: 9g
• Fats: 27.9g
• Carbohydrates: 11g

Ingredients

• Zucchini: 200 g
• Arugula: 40 g
• Chili pepper: 1 pc
• Grated Parmesan cheese: 20 g
• Truffle oil: 10 ml
• Olive oil: 20 ml
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Slice the zucchini into thin slices.

   Required ingredients:

   • Zucchini: 200 g

2. Cut the chili pepper in half, remove the seeds, and chop the pepper finely.

   Required ingredients:

   • Chili pepper: 1 piece

3. Place a cushion of arugula on the plate.

   Required ingredients:

   • Arugula: 40 g

4. Place slices of zucchini on a pillow of arugula.

   Required ingredients:

   • Zucchini: 200 g

5. Sprinkle with chopped chili and grated parmesan.

   Required ingredients:

   • Chili pepper: 1 piece
   • Grated Parmesan cheese: 20 g

6. Drizzle with olive oil, season with salt, sprinkle with truffle oil, and serve immediately.

   Required ingredients:

   • Olive oil: 20 ml
   • Truffle oil: 10 ml
   • Salt:  to taste
   • Ground black pepper:  to taste