Sunday, June 17, 2012

Zucchini Carpaccio with Shaved Fennel, Herbs and Ricotta

Perfect for Summer, and nice paired with grilled meat or fish! 

Zucchini Carpaccio with Shaved Fennel, Herbs and Ricotta
Ingredients --
two zucchini, sliced paper thin (mandolin works great, but you can also use knife)
coarse sea salt
1 large lemon, juiced
olive oil
1 bulb fennel, shaved
assorted fresh herbs, chopped (used basil, mint, and chives
ricotta cheese, about 1 cup (use good quality)
fennel frond for garnish

     Using a Mandolin (or knife), thinly slice two zucchini squash into paper thin rounds.  Arrange, overlapping,  in a spiral pattern on round plate. Season with coarse sea salt and juice of one lemon.  Drizzle with good quality olive oil.  Cover and allow to marinate in the refrigerator at least 20 minutes.  Shave fennel bulb using mandolin, making thin rings.  Chop an assortment of fresh herbs.   I used what I had in the garden -- basil, mint and chives.  Dress marinated zucchini with fennel shavings and sprinkle herbs on top.  Ususing two small spoons, make dollops with the Ricotta and arrange on top of salad.  Drizzle with more olive oil, and garnish with fresh fennel frond. 





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