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.
1
Prepare all the ingredients.
2
Remove the core and cut out the seeds from small young patissons.
- Baby pattypan squash: 200 g
3
Slice the pattypans into thin wedges.
- Baby pattypan 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.
- Baby pattypan squash: 200 g
- Olive oil: 15 ml
6
Place the patissons on a flat plate, season with salt and pepper.
- Salt: to taste
- Ground black pepper: to taste
7
Grate truffle on top.
- Truffle: 2 g
8
Serve zucchini carpaccio with sparkling wine.
