The word carpaccio usually describes thin slices of raw beef or fish, but we think it perfectly describes this dish, which our guests first tasted at La Bandita, a chic osteria in Pienza.
Course: Salad
Servings: 6
Ingredients
2-3mediumzucchini
Parmesan cheese, small wedge
extra-virgin olive oil
½lemon
Maldon sea salt
pepper
Instructions
Slice the zucchini into thin rounds on a mandolin. Layer the zucchini, overlapping them slightly, on a platter. Add thin slices of shaved cheese to cover. Drizzle with olive oil and lemon juice. Sprinkle with Maldon sea salt and pepper to taste.
Optional: Sprinkle with minced rosemary or any fresh herbs.