Recipe: Zucchini Carpaccio

If I had access to a garden, I'd pick the tender first zucchini leaves, the tendrils, and stew them in extra virgin with garlic, zucchini chunks, and chopped zucchini flowers. I also celebrate the vegetable with this zucchini carpaccio.

Makes 4 to 6 servings

    • 2 zucchini, preferable in season and fresh
    • a piece of Parmigiano-Reggiano or Pecorino
    • fine sea salt and freshly ground pepper
    • 3 tablespoons extra virgin olive oil
    • 2 tablespoons chopped basil (and a few chopped zucchini flowers, male or female if you've got them)

Trim the ends off the zucchini and slice into paper-thin rounds on a mandolin directly on a large serving platter.

Shave curls of Parmigiano or Pecorino directly over the platter (you can use a potato peeler) to cover the zucchini.

Season with salt and pepper, then drizzle with extra virgin olive oil.

Garnish with chopped basil and zucchini flowers. Serve immediately.

To read Faith's post about the many ways she prepares zucchini, click here.

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Faith Willinger is a chef, author, and born-again Italian. She moved to Italy in 1973 and has spent over 30 years searching for the best food from the Alps to Sicily. More

Faith Heller Willinger is a born-again Italian. She moved to Italy in 1973 and was seduced by Italian regional cooking. Faith has spent more than 30 years searching for the best food and wine, as well as the world beyond the table from the Alps to Sicily. She has no regrets about mileage or calories. Faith was awarded the prestigious San Pellegrino award for outstanding work as an ambassador of Italian cooking. She lives full-time in Florence with her Tuscan husband, Massimo. Her son Max lives in Milan. She's the author of the bestselling (9th printing) guidebook Eating in Italy, the cookbook Red, White & Greens, and the narrative recipe book Adventures of an Italian Food Lover. Faith teaches in her kitchen in Florence on Wednesdays, supplied with freshly picked produce from her favorite farmers. Check out her web site at www.faithwillinger.com.

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