Francesca's zucchini carpaccio (hl)

Yield: 6 Servings

Measure Ingredient
2 smalls Fresh zucchini
⅓ cup Tightly packed arugula; roughly chopped
2 tablespoons Extra virgin olive oil
1 teaspoon Balsamic vinegar
Fine sea salt
Freshly ground black pepper
4 ounces Parmigiano-reggiano cheese; (up to 6)

Trim the ends off the zucchini and slice into paper-thin rounds on a mandoline, meat slicer or with a 1-mm food processor blade. Be careful. Put the zucchini on a large serving platter. Chop the arugula and sprinkle it over the zucchini. Drizzle with the olive oil and the balsamic vinegar.

Season with salt and pepper. Shave curls of cheese directly over the platter to cover the zucchini and arugula. Serve immediately.

Yield: 4-6 servings, as an appetizer.

Courtesy of Faith Willinger's "Red, White and Greens" Nutritional information: 184 calories and 14 grams of fat Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Busted by Gail Shermeyer <4paws@...> Recipe by: RECIPE FOR HEALTH SHOW #RHF277 Posted to MC-Recipe Digest V1 #800 by 4paws@... (Shermeyer-Gail) on Sep 24, 1997

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