Name: Zucchini Carpaccio
Yield: Makes 4 first-course servings
Ingredients: 4 small zucchini (1 lb total); 1/3 cup loosely packed fresh mint leaves; 2 tablespoons extra-virgin olive oil; 2 teaspoons fresh lemon juice; 1/4 teaspoon fine sea salt; 1/4 cup pine nuts (1 oz) 1 (6-oz) piece Grana Padano or Parmigiano-Reggiano; Garnish: thinly sliced tips of 2 zucchini blossoms*; 4 fresh mint sprigs; a Japanese Benriner** or other adjustable-blade slicer

This recipe was inspired by the version at Tramonti e Muffati restaurant, where the dish gets its distinctly Roman flavor from local mint, Sicilian lemons, and two-year-old Grana Padano cheese.

The pine nuts are raw here, as Italians rarely toast them.

Active time: 10 min Start to finish: 20 min

Recipe notes

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