Carpaccio of Raw Zucchini (Tyler Florence) |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Ingredients:
2 zucchini (about 1 1/2 pounds total), sliced into paper-thin rounds |
kosher salt and freshly ground black pepper |
extra-virgin olive oil |
1/2 lemon, juiced |
1 young leek, white and light green parts only, sliced paper-thin into rings and thoroughly cleaned |
1/4 cup chopped fresh herbs, such as chervil, dill, chives, and chive blossoms |
1 cup ricotta cheese |
fresh mint leaves, for garnish, optional |
Directions:
1. Shingle the zucchini slices in a single overlapping layer on a platter. Dust with salt and pepper, then drizzle with a 3-count of olive oil and the lemon juice. Put that into the refrigerator for about 10 minutes to give the flavors a chance to get into the zucchini. Now scatter the leeks over. Sprinkle with the herbs. Garnish garnish with the ricotta cheese and mint leaves, if using; serve.
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