Sunday, 1 June 2014

Angie's Courgette Carpaccio or summer sunset supper

Golden June sunset

Some friends gave me freshly picked courgettes from their garden. They were bursting with vitamins and minerals so it seemed a pity to cook them. I had Carpaccio di zucchine once at a lake side trattoria and this is the recipe. The hardest part is thinly slicing the courgettes and Parmesan cheese.
Carpaccio was a fifteenth century Venetian painter. Cipriani ,owner of the famous Venetian restaurant Harry's bar , borrowed the names of  Venetian painters. Bellini cocktails, made with fresh peach juice and Prosecco and Carpaccio originally just for thinly sliced raw beef and now for anything that is thinly sliced and raw. You can even have Carpaccio d'ananas, thinly sliced pineapple. A little goes a long way like this.

Courgette Carpaccio

Fresh courgettes, washed thoroughly and thinly sliced
Pine nuts, lightly toasted
Parmesan cheese, thinly sliced
Cherry tomatoes, washed and halved
Lemon juice, olive oil, salt and pepper

Arrange the thinly sliced courgettes on a serving dish. Sprinkle with lemon juice and olive oil, salt and pepper to taste. Add the Parmesan cheese and scatter over the pine nuts. Place the cherry tomatoes in the centre.
Freshly picked courgettes, Parmesan cheese and pine nuts

Carpaccio of courgettes,

No comments:

Post a Comment