Carpaccio of pattypan squash

2 servings

15 minutes

Squash carpaccio is a refined and fresh dish of Italian cuisine inspired by traditional carpaccio but with a vegetable twist. The lightness of young squashes, the crispness from icy water, and the velvety depth of truffle create a unique gastronomic experience. Their thin slices are infused with olive oil, revealing a delicate, slightly nutty flavor. The simplicity of preparation makes this recipe perfect for exquisite dinners and aperitifs. Serving with sparkling wine highlights the dish's elegance while the aroma of truffle adds a touch of aristocracy. It is not just an appetizer but a whole symphony of flavors playing on contrasts of textures and shades.

Energy value per serving

• Calories: 91.4
• Proteins: 0.7g
• Fats: 7.9g
• Carbohydrates: 4.8g

Ingredients

• Small squash: 200 g
• Olive oil: 15 ml
• Truffle: 2 g
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Prepare all the ingredients.

2. Remove the core and cut out the seeds from small young patissons.

   Required ingredients:

   • Small squash: 200 g

3. Slice the pattypans into thin wedges.

   Required ingredients:

   • Small squash: 200 g

4. Place the slices in icy water and leave for 10 minutes. They will become crunchier.

5. Dry the patissons and mix them with olive oil.

   Required ingredients:

   • Small squash: 200 g
   • Olive oil: 15 ml

6. Place the patissons on a flat plate, season with salt and pepper.

   Required ingredients:

   • Salt:  to taste
   • Ground black pepper:  to taste

7. Grate truffle on top.

   Required ingredients:

   • Truffle: 2 g

8. Serve zucchini carpaccio with sparkling wine.