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.
- 2-3 medium zucchini
- Parmesan cheese, small wedge
- extra-virgin olive oil
- ½ lemon
- Maldon sea salt
- 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.