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.
1
Slice the zucchini into thin slices.
- Zucchini: 200 g
2
Cut the chili pepper in half, remove the seeds, and chop the pepper finely.
- Chili pepper: 1 piece
3
Place a cushion of arugula on the plate.
- Rocket (arugula): 40 g
4
Place slices of zucchini on a pillow of arugula.
- Zucchini: 200 g
5
Sprinkle with chopped chili and grated parmesan.
- Chili pepper: 1 piece
- Grated Parmesan cheese: 20 g
6
Drizzle with olive oil, season with salt, sprinkle with truffle oil, and serve immediately.
- Olive oil: 20 ml
- Truffle oil: 10 ml
- Salt: to taste
- Ground black pepper: to taste
