Zucchini carpaccio
Recipe from Elena Faita
Ingredients
2 lbs. zucchini (yellow or green)
1 bag baby arugula
3 tbsp. olive oil
Juice of 1 lemon
Sea salt
6 oz. piece parmesan (grated or shaved)
1 (4”) hot chili pepper (red or yellow / finely sliced)
Method
rim zucchini ends and thinly slice diagonally into oval shaped slices. Place in bowl.
Wash arugula if you have bought it fresh or else use the one in the bag (prewashed).
Mix together the olive oil, lemon juice and salt then pour over the zucchini. Mix well and leave marinating for 5 minutes. Season with more salt if needed.
Place arugula in a large serving dish. Lay the zucchini slices on top and add hot chili pepper, olive oil and parmesan shavings.
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