Courgette carpaccio

Courgette (Tikvice, Zucchini)  carpaccio

Today on the menu we had a courgette carpaccio. Really lite and delicious meal, that goes very well with fresh bread and a glass of cold white wine.

For two person you will need:

1 small courgette

10 g of pine nut, pinoli

Parmesan cheese

Rucola

Olive oil

Salt pepper

Half a lemon juice

Time of preparation 1-2 hours

To start with preparation, you will need a mandolin. Wash the courgette properly, dry it with the clean kitchen cloth or paper towel. Cut with the knife ends of courgette and start slicing with the mandolin. Slices should be very fine.

After slicing 1/3 of courgette stop and sprinkle some salt on the slices. In the same fashion continue until whole courgette is sliced and salted. Place a sliced courgette on the strainer and live it for a minimum of 1 hour in the fridge. Cover it with a lid or clean table cloth. If it is not covered it can get dry.

While sliced courgette is resting in the fridge, roast a pinoli on the pan. The best is on the cast iron pan but any other will do the job.

Leave the roasted pinoli to cool down and then slice them in a coarse pieces.

Mison en place:

Slice the parmesan cheese in the flakes.

Squeeze a half of lemon and put a juice a side.

Prepare rucola and olive oil

Pinoli

Salt and paper at hand.

Preparation and serving:

Take the courgette out of the fridge and with the clean hand, squeeze the slices. A lot of water will drain out.

Now on big cold plate or ceramic bowl put some olive oil. Lay down slices of the courgette in one row, then some rucola, pinoli and cheese. Try to avoid direct contact of courgette and cheese, because parmesan is very dry and can get quickly mushy if become moist. Sprinkle some pepper and ad some olive oil.

Continue like that until you have used all courgette slices. You should have 2-3 rows and finish with rucola on top.

Just before serving add the lemon juice and mix everything together very lightly.

Serve it fresh and cold.

Bon Appetit – Dobar tek