Sometimes it’s very simple combinations of ingredients that wow the palate; a bowl of perfectly seasoned olives teamed with sliced salami; wedges of crisp sweet-tart apple paired with aged white cheddar; blanched greens sautéed with pancetta, garlic and red chili flakes. Or, a stunning “carpaccio” made with raw paper-thin zucchini slices, buttery extra-virgin olive oil, fresh lemon juice, shaved Parmigiano Reggiano and toasted pine nuts. It’s a classic concoction with roots in the south of France.
The components, because there are so few, need to be perfect. The extra-virgin olive oil plays a crucial role; it needs to be aromatic and buttery, almost sweet. The zucchini needs to be thinly sliced, a mandoline is handy for this.
Zucchini Carpaccio
Yield: 6 to 8 servings
INGREDIENTS
1 pound medium zucchini (diameter about the size of a quarter)
1/4 cup extra-virgin olive oil
Juice of 1 lemon
Salt and freshly ground black pepper
4 tablespoons shaved Parmigiano Reggiano
4 tablespoons toasted pine nuts; see cook’s notes
Cook’s notes: To toast pine nuts, place in small dry skillet on medium heat. Shake handle frequently to redistribute pine nuts, cooking until lightly browned. Watch carefully because they burn easily. Cool completely before use.
DIRECTIONS
1. Trim zucchini ends. Cut into paper-thin slices using a mandolin or vegetable peeler. Arrange the zucchini slices, slightly overlapping, on a large, flat platter. Cover with plastic wrap. Refrigerate until ready to serve.
2. In a small bowl whisk the olive oil and lemon juice. Just before serving, whisk the olive oil dressing briefly to blend it, drizzle it over the zucchini, season with salt and pepper, scatter the cheese and the pine nuts on top, and serve.
Source: Pascal Lorange, former executive chef at the now shuttered Fig & Olive restaurant in Newport Beach
Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her at CathyThomasCooks.com.
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