Chef Paul’s Zucchini Carpaccio

| 06/17/2010|
3 medium zucchini
1/3 cup mint leaves
2 tbsp. Olive Tap Extra Virgin Olive Oil
2 tbsp. Olive Tap Sorrento Lemon Olive Oil
2 tbsp. lemon juice
1/4 cup pine nuts
Parmigiano Reggiano cheese, shaved or grated

Clean the zucchini, then thinly slice. Arrange the slices on each plate. Julienne-slice the mint, then sprinkle evenly over the zucchini. Whisk the EVOO, the Lemon Olive Oil and the lemon juice. Sprinkle the dressing over the zucchini. Season to taste with sea salt and fresh ground pepper. Sprinkle the pine nuts over the zucchini. Shave or sprinkle the Parmigiano cheese over all.

Serves 6.

Buon appetito,
Paul & Mario

Courtesy of Chef Paul Lindemuth and Fuller’s Second Floor