AUTHENTIC  ITALIAN  RECIPES

 FROM

 RISTORANTE  d'ANNAMARIA

CARPACCIO DI ZUCCHINE

Ingredients for 4 persons:

Zucchini                                                     1 pound

Extra virgin olive oil                                    2 tablespoons

Lemons                                                        2

pickled capers                                             1½  ounces

red pepper (crushed)                                   ½ teaspoon

Tyme (fresh or powdered)                            a small branch or 1 teaspoon

Black olives (pitted Gaeta)                           1 ounce

Black pepper                                               as needed   

How to do it:

Wash well and trim the ends off the zucchini.

Using a kitchen mandolin, slicer, or sharp knife slice the zucchini thinly and evenly. (paper-thin)

Place the zucchini slices decoratively on a large serving plate or platter.

Squeeze the juice from one of the lemons and spray or sprinkle the juice over the zucchini slices and let them rest for at least 15 minutes giving the juice a chance to soften the zucchini.

Now, prepare the sauce.

Remove the capers from the jar and gently dry them with a piece of absorbent paper.

Dampen anothe sheet of paper toweling and clean the branch of tyme if using fresh.

Slice the Gaeta olives making 4 to 6 slices per olive.

Mince together the tyme and the capers or if using powdered tyme mix it with the minced capers and combine them in a bowl with the olive slices, the juice of ½ lemon, the olive oil, a dash of salt and two tablespoons of warm water.

To help make the sauce dense, beat it well with a fork for a few minutes.

Prepare to serve.

The zucchini are already on a serving plate so just add the sauce distributing the pieces of black olice evenly over all the zucchini slices then sprinkling a very thin layer of black pepper over all.

Return it to the fridge and let it rest for 15 minutes.

While you’re waiting, slic the remaining ½ lemon into very thin slices.

At the end of the 15 minutes, remove the zucchini from the fridge and decorate it with the lemon slices and sprinkle the red pepper over all.

Serve slightly chilled.