Recipes

Remake the Zucchini Carpaccio

Two shows I watch often are Extra Virgin with Gabriele Corcos (that’s a guy) and Debi Mazar, and Melissa D’Arabian.  Each did a different view of this dish, one more Italian flavored and another more French.2013 Zuchinni Capiccio

Debi and her husband Gabriele often create simple Italian dishes.  They film from their farm in Tuscany.  (How nice!)  I think because of her acting background they try to add more to the show in a theatrical way.  She wears very vintage clothing that’s adorable and he is really the chef.  Their Tuscan kitchen looks a little pre 1950.  He still likes to cook outdoors on a wood fire.  Give me the grill anytime, I’m so not a campfire girl.2013 Gabriele Corcos and Debi Mazar

2013 Melissa D'arabianMelissa’s show is what can you do to serve 4 for under $10.  She gets very creative.  She has a deep culinary cadre to draw from which makes watching more interesting.  (i.e. what’s she going to do now?)  Her set, I’m not certain, is suppose to be her home?  Not really sure, but I think it’s suppose to look like a family home with young children

Anyway, I took their basic concept and did it my way.  P.S. I forgot to take a picture and am borrowing Melissa’s.    Update:  New picture created just for you all.  We’ll have it for dinner tonight.  It was pretty good and even the leftovers were good.  If I can get the hubs to eat vegetables it’s best to keep it up.  He is not veggie eater on his own.  A carb to him is usually bread.

This recipe serves 4

  • 1 Zucchini, cut into ribbons using a potato peeler
  • ¼ inch slice of red onion, chopped
  • 1 garlic clove, minced
  • Fresh parmesan, shaved
  • ½ lemon, juiced
  • Extra virgin olive oil
  • Kosher salt
  • Black pepper

As you peel your zucchini place it in a long serving dish.  Make curls of it as you go.  With the peeler shave parmesan strips to lie on top of the zucchini.  Sprinkle the onion over the top.  Season the vegetables with salt and pepper.

Using a reamer on the lemon, ream the juice over the vegetables.  With the olive oil, just sprinkle oil over the entire salad.  You won’t need much.  Let it sit in the fridge for about half an hour or serve right away – up to you.

This is so fresh and delicious.  It’s fast to make and healthy.  A good summer side.

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