Out of all the Tyler recipes I have tried, his Carpaccio of Raw Zucchini is the one that I make the most often. It is simple, relatively quick, delicious and just the thing for a warm night. Even if you are not a fan of zucchini, you should give it a try. The way the paper thin slices soak up the olive oil and take on the flavor of the lemon and herbs is amazing. With the equally paper thin leek slices, the creamy cheese and a little salt and pepper, it is almost perfect. I make it whenever I see good zucchini, and luckily here, we can get good little local zucchini year-round. It is an elegant dish to serve to guests on a big platter, I eat it as a side dish with a nice piece of fish, or sometimes I just eat a small plate of it with a piece of good bread for lunch or dinner. I vary the herbs and cheese based on what I have on hand. If I don't have a leek, it still tastes great. Although I have posted it before (here), it was pre-Tyler Florence Fridays so I feel justified in posting it again and this time submitting it to TFF.
The recipe is from Eat This Book (pages 166-167) and can also be found at the Food Network site (here).
Carpaccio of Raw Zucchini
Eat This Book, Tyler Florence
(30 minutes / Serves 4-6)
2 zucchini (about 1 1/2 pounds total), sliced into paper thin rounds
kosher salt and freshly ground black pepper
extra-virgin olive oil
juice of 1/2 lemon
1/4 cup chopped fresh herbs such as chervil, dill, chives and chive blossoms
1 young leek, white part only, sliced paper thin
1 cup ricotta cheese
fresh mint leaves for garnish
Shingle the zucchini slices into 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. Sprinkle with the herbs. Now scatter the leek over.
Put that in the fridge for about 10 minutes to give the flavors a chance to get into the zucchini. Then garnish with the ricotta cheese and mint leaves.
Notes/Results: Delicious! This time I wanted to use up some fresh chevre which was amazing, but this is equally good with ricotta or feta; really any soft, creamy cheese. For herbs this time I had parsley, mint, lemon thyme and dill, but again whatever you have will work. The "must" for this recipe is a mandoline to get both the zucchini and leek super thin--you want it like paper. Today was particularly warm and muggy so pulling the nice chilled plate of this out for lunch was a treat. I'll definitely keep making it.
You can see what recipes the other TFF members picked and what they thought of them at the TFF site here.
Don't forget to stop by tomorrow and check out the package of goodies for Week #3 of my Giveaway. You won't want to miss a chance to win this one!