Recipe

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• 3 -4 small hard courgettes ( zucchini)
• 100 g parmesan cheese , fresh shavings
• 30 g pine nuts
• 2 tbsp olive oil (or 2 tbsp of hazelnut
• 1 tbsp hazelnut oil
• 12 pitted black olives
• 1/2 bunch fresh parsley
• pink peppercorns
• salt and pepper , to taste

• 1 Wash the courgettes, dry them in kitchen paper, cut off the ends, slice them as thinly as possible and arrange them in layers on a plate. Or, you can peel them into long strips with a potato peeler, vegetable peeler, or a mandolin.
• 2 Pour the both types of oil evenly over the courgettes. Thinly slice the parmesan into shavings and spread over the courgettes. Sprinkle the pine nuts, black olives, a few crushed pink peppercorns ver the top and season to tate with salt and black pepper.
• 3 Wash, dry and finely snip the parsley; sprinkle over the courgettes and serve immediately with fresh crusty bread.
• 4 TIP: The same recipe can be prepared in the following way: leave the courgette slices to marinate in a mix of olive oil, lemon juice, garlic, chives, salt and pepper for 12 hours.
• 5 When it's time to serve, drain the courgette slices, place them on individual plates and finish with a garnish of parmesan, pine nuts and black olives.