Ingredients
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3 - 4
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100
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30
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2
-
1
-
12
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1/2
-
-
-
-
-
-
-
-
Directions
Summer Time Easy Courgette – Zucchini Carpaccio, A delightful and very elegant summer starter dish that is fresh and easy to make The combination of the parmesan cheese with the hazenut oil and black olives is a very sophisticated flavour, making this a wonderful dish to serve before any special summer dinner party If you cannot get hold of hazelnut oil, walnut oil would be a good substitute Green olives can also be used, but the colours will not be so dramatic! Try to use FRESHLY grated/shaved parmesan cheese from a block, the taste is far better than the pre-packed grated cheese Wine suggestion – a chilled Chablis or Chardonnay , A tribute recipe to my my last surviving homegrown zucchini of the season! Wonderful recipe, and using the marinading option is wonderful Takes a little longer but well worth the effort! Served with fresh crusty bread this is a superb recipe and well worth the effort Although I only had frozen shaved parmesan on hand and next time I would like to use it freshly shaved from the block as suggested This recipe will be certainly saved for next succhini season Thanks FT great recipe , Zucchini is grown in hothouses here, so I can enjoy this easy-fix appy yr-round A new & unusual combo for me, I admit was a bit wary of how it might be received by my DH & our Post-Thanksgiving dinner party guests, but I should not have been Served as part of a combo starter platter w/2 other appys, DH remarked how good it was ~ high praise from him as he tends to rate more harshly than I do used the TIP method of prep w/dried parsley + powder variety Parmesan & then served it w/crusty rolls I then served the meager leftovers w/turkey & dressing to snap the pic the next dy Made for the Nov Photo Challenge (Appys) + the Nov Aussie/NZ Recipe Swap & another success, FT! Thx for sharing this recipe w/us 🙂
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Steps
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1
Done
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Wash the Courgettes, Dry Them in Kitchen Paper, Cut Off the Ends, Slice Them as Thinly as Possible and Arrange Them in Layers on a Plate. or, You Can Peel Them Into Long Strips With a Potato Peeler, Vegetable Peeler, or a Mandolin. |
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2
Done
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Pour the Both Types of Oil Evenly Over the Courgettes. Thinly Slice the Parmesan Into Shavings and Spread Over the Courgettes. Sprinkle the Pine Nuts, Black Olives, a Few Crushed Pink Peppercorns Ver the Top and Season to Tate With Salt and Black Pepper. |
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3
Done
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Wash, Dry and Finely Snip the Parsley; Sprinkle Over the Courgettes and Serve Immediately With Fresh Crusty Bread. |
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4
Done
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Tip: the Same Recipe Can Be Prepared in the Following Way: Leave the Courgette Slices to Marinate in a Mix of Olive Oil, Lemon Juice, Garlic, Chives, Salt and Pepper For 12 Hours. |
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5
Done
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When It's Time to Serve, Drain the Courgette Slices, Place Them on Individual Plates and Finish With a Garnish of Parmesan, Pine Nuts and Black Olives. |
